Homemade Italian-style kebab with sauces and vegetables
Enjoy with Flea Federico II Beer – Golden Ale
Ingredients:
- Boneless chicken thigh
- Boneless turkey thigh
- White and red savoy cabbage
- Avocado
- Chili pepper
- Tropea Red Onion
- Sardinian black tomato
- Ginger
- Fresh and pickled cucumbers
- Harissa, cilantro, shawarma spice mix, cumin, paprika, tahini, and various herbs
- Chickpeas
- Greek yogurt
- Fresh cream
- Lemons
- Files
Procedure
Place the meat in a bowl, then squeeze the juice from two lemons and pour it over the meat to marinate it (it should marinate for at least 24 hours), add salt (at least 5 hours before cooking), coarsely chopped onion rings, ground dried cumin, ground coriander, sweet paprika, and finally massage with your hands to blend all the flavors. Refrigerate and let sit for 24 to 48 hours.
Once the meat is ready and has marinated sufficiently, take the skewer and start threading the pieces of meat onto it. Light the grill; first bring it up to 250–290 degrees, then lower the temperature to 190 degrees. The total cooking time will be about 2–3 hours.
Now it’s time to make the dressing. In a bowl, combine equal parts fresh cream and Greek yogurt with the juice of half a lemon, then cover with a lid or aluminum foil and let it sit for about two hours. Next, add some finely diced gherkins in oil, dill, black pepper, and a pinch of salt.
Once the meat is ready, you can turn your attention to the side dishes.
Chickpea hummus: Place the chickpeas in a tall bowl with a little of the cooking liquid, plenty of tahini sauce, and lime juice to add a touch of tartness, then blend with an immersion blender.
Slice the savoy cabbage into very thin strips, and do the same with the white cabbage.
Then chop up some cherry tomatoes, onions, cucumbers, and avocados.
Lightly warm the bread: the chef recommends piadina flatbreads, but Greek pita bread or tortilla/burrito wraps also work well.
Finally, plate everything up and enjoy your meal!
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