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Kebab in pita served
Juicy kebab meat tucked into a soft pita with crisp vegetables and cool yoghurt sauce

Kebab in pita

Author: Flavelo
Recipes Main Courses Quick Meals
The secret to the perfect kebab lies not in the quantity of spices, but in the fat content of the meat and the kneading technique. The spiced minced meat must be worked until it becomes sticky, so it stays together on the skewer or in the pan while retaining its internal juiciness. The cold, tart yoghurt sauce provides an essential contrast to the hot, spicy fried meat.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 720 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Large mixing bowl
  • Frying pan (preferably cast iron)
  • Chopping board and sharp knife

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Mix the meat with the onion, garlic and spices (salt, pepper, cumin, paprika, parsley). Knead vigorously with your hands for at least 2-3 minutes until the mass becomes sticky and homogeneous.

Tip: Due to salt and mechanical kneading, meat protein structures change and 'denature', acting as glue to hold the kebab together (protein extraction).
2 ✓

Shape the meat into cylinder shapes. Cover and refrigerate for 20 minutes to rest.

Tip: During chilling the fat solidifies, so the meat holds its shape and doesn't fall apart when placed in the hot pan.
3 ✓

Prepare the sauce: mix the yoghurt until smooth with the lemon juice, a pinch of salt and the chopped coriander.

Tip: The acidic environment (lemon) and salt slightly thicken the yoghurt, giving it a creamier consistency.
4 ✓

Heat the oil in the pan over medium-high heat. Fry the kebabs for 3-4 minutes per side until they get a dark brown crust and are cooked through.

Tip: A dark brown crust is the concentration of meat flavour. Don't move it constantly, let the sear develop (Maillard reaction).
5 ✓

Warm the pitas in a dry pan or toaster, then cut open pockets.

Tip: Heating softens the starch granules in the pita, making the dough more elastic so it doesn't break during filling.
6 ✓

Fill the pitas with the vegetables, the fried meat and drizzle generously with the yoghurt sauce.

Tip: The temperature contrast of hot meat and cold sauce enhances the flavour experience.

Recipe FAQ

Why does the kebab fall apart during cooking?
You probably didn't knead the meat enough, or the fat content was too low. Cold meat is easier to shape.
Can I use pork?
Traditionally not used, but you can mix it with beef according to taste for a juicier result.

Ingredients

  • 500 g Minced beef (min. 20% fat content)
  • 1 pc Onion (finely chopped)
  • 3 cloves Garlic (crushed)
  • 1 tsp Ground cumin
  • 1 tsp Paprika
  • 1 bunch Parsley (chopped)
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 4 pcs Pita bread
  • 2 pcs Tomato (sliced)
  • 1 pc Cucumber (sliced)
  • 200 g Greek yoghurt
  • 1 tbsp Lemon juice
  • 2 tbsp Olive oil (for frying)
  • 1 bunch Fresh coriander