Description
Skewered cubes of marinated meat grilled at high heat to develop Maillard browning while retaining juiciness.
Technical
Acidic yogurt‑lemon marinades (pH≈4.5) hydrolyze myofibrillar proteins, increasing water‑binding capacity and reducing toughness. Rapid conductive heating from metal skewers (220–250 °C) drives the C+N Maillard reaction, forming melanoidins and volatile aromatics, while internal temperatures of 70–75 °C prevent excessive protein denaturation.
Science
Primary Reaction
Maillard browning coupled with acid‑induced protein hydrolysis
Sensory Profile
Aroma ()
smokycharrednuttyherbaceousslightly tangygrilled meatcitrusgarliccuminonion