A proven hit.
Ronen Vera's kebabs (Photo: Ronen Vera)
When a kebab is good, it is a delicacy that cannot be resisted, one that is loved by children and adults alike, and will always be the hit of every barbecue meal and on the fire - also in Lag Ba'Omer of course. The meaning of Lag Ba'Omer, dates and customs, the tips, the secrets and all
the
mistakes Of course: Bashara Hinawi's complete kebab guide,
private chef Ronan Vera reveals to us the secrets of his spicy kebab that never ceases to garner praise.
A little of all the spices that create a whole that is greater than the sum of its parts.
To Ronen Vera's Instagram
Kebabs with tahini and parsley (photo: Ronan Vera)
Ingredients
for kebabs
200 grams lamb fat
800 grams beef ribs.
Meat number 2
for seasoning
20 grams allspice
10 black pepper
Cortcinnamon
ground courthal
a spoonful of salt
15 grams of nutmeg, a heaping tablespoon
For the conversion table click here >
Preparation
How do you prepare kebabs on the fire?
1 Mix well all the dry spices to a uniform mixture.
2 Mix the beef well with the lamb fat and add the spice mixture to it.
3 Mix the meat and spices well (but not too much, otherwise the kebabs will turn out tough), shape the kebab as you want (rounded or oblong) and grill on the barbecue.
Serve with tahini and chopped parsley if desired.
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Food
The art of cooking
Tags
kebab
BBQ
barbecue
