A common dish is shish kebab, which consists of skewered and grilled beef chunks. It’s frequently found in Mediterranean cuisine and is comparable to or interchangeable with the Caucasus delicacies shashlik and khorovats. It is one of the various varieties of kebab, a variety of meat dishes with Middle Eastern origins. Although outside of North America, the word kebab may also signify doner kebab, the word kebab alone frequently refers to shish kebab in North American English.

What Is Veal Shish Kebab?

Little slices of meat are cooked on skewers, and sometimes vegetables are added to the dish known as kebab shish. The phrase “shish kebab recipe” which refers to a traditional Middle Eastern cooking method, derives from the Turkish words şiş (skewer) and kebap (roasted meat). In addition to the meat, onions, vinegar, and spices, you will also need skewers of some sort and a grill (use a charcoal one for the best flavor). Don’t forget to soak wooden skewers in water for at least an hour before using them to skewer meat.


  • Onions, 3 pounds of boneless veal shoulder,
  • a number of bay leaves
  • Wine vinegar in a cup
  • peppercorns, black
  • Allspice
  • the black peppercorns
  • Salt as desired

How To Make Veal Shish Kebab? Step By Step 

Prepare the ingredients: choose small-diameter onions to make it simpler to thread them onto the skewers. As for the meat, the best section for kebab shish is the shoulder’s boneless portion, although other cuts may also work. Meat should be thoroughly cleaned and rinsed before being diced into 1.5″-wide cubes. For the best results, aim to keep the pieces the same size so they cook evenly together.

Season with freshly ground black pepper to taste and add salt, bay leaves, black peppercorns, and allspice. Peel the onions, then cut them into thick circles. Toss the meat with the onions, spices, and separated onion circles in a bowl. Cover with a lid and refrigerate for one hour, during which time the meat will release some fluids. Take the bowl of meat out of the refrigerator after an hour, then sprinkle the meat with vinegar. Mix everything, cover the bowl with a lid, and refrigerate for at least 12 hours (or longer if necessary). During this period, turn the meat in the marinade a few times.

You will need a grill, preferably one with charcoal, and some kind of skewers (if you use wooden ones, use the thickest ones, and don’t forget to soak them in water for at least an hour just before using them).

Place the kebabs on the grill after lighting it and allowing it to warm up so the embers may begin to give off heat evenly. Cook the shish kebab recipe until done, rotating them occasionally to ensure even cooking. After that, take the skewered shish kebabs off the grill and serve them. The best sides for shish kebabs are fresh or grilled vegetables. We also enjoy serving them with potatoes roasted in foil on a single charcoal grill.

How To Serve Veal Shish Kebab?

Turn the veal kebabs on the grill as necessary to get the desired doneness. Enjoy the dish with pita bread. Gyros can be made by removing the veal from the skewers, placing it on pita bread, and then putting grilled onions and tomatoes on top. If you are looking for a restaurant that serves the most variety, you can find it at Mama Fatma. Consider a Mediterranean-inspired menu that includes kabobs (or even falafel balls) and a simple yogurt and cucumber dip. It will give your grilled food an additional layer of freshness and provide some beneficial probiotics.

There are dozens of appetizers you can choose alongside and together with the beef bbq shish kebab of Turkish cuisine. At Mama Fatma, these are all available and waiting to be served to you in their most delicious form. For every meal that calls for firing up the grill, corn on the cob is a traditional side dish.

Veal Shish Kebab Variations

The most popular type of kebab is marinated lamb or beef that is cooked on a skewer known as a “shish,” or şiş in Turkish. When cooking with them, vegetables are occasionally included. Common veggies include eggplant, onions, tomato, bell pepper, mushrooms, and pickles.

The name “rubbish shish” comes from the fact that “çöp şiş” typically contains smaller chunks of meat and fewer vegetables; however, its flavor is nothing to laugh at.

What Is The Difference Between A Kebab And A Shish Kabob?

Both kebabs are created by hand-packing on a shish after combining ground beef and/or lamb with onions, regional spices, and garlic. The main difference between the two is that they are bottled meats as they are served.

What Is The Best Meat To Use For Shish Kebab?

You can even see its variety as chicken shish kebab. Beef and lamb are also used. The meat used for doner kebabs is often lamb. Currently, lamb meat, lamb tail and veal leg meat. Fats are combined in Turkey while cooking beef, chicken, and turkey all follow the same procedure. You can experience all varieties at Mama Fatma. We offer you all kinds of kebabs with the most delicious presentations. Although the ingredients change, it is possible to make chicken shish kebab.

What Does Shish Mean In Turkish?

Bbq shish kebab is eaten in many nations around the world; therefore, what does the word “kebab” even mean? It refers to cooked vegetables or little pieces of meat on a long, thin stick.

Is Shish Kebab Healthy?

When we consider the proteins it contains, yes, it is a healthy meal. However, there may be an individual-specific evaluation regarding the oils and spice types it contains. For those who do not consume red meat at the point of some nutritional supplements, there is a recipe for chicken shish kebab in which white meat is used. It is also possible for us to give you a recipe for chicken shish kebab.

Discover Our Other Kebabs

Adana Kebab
Chicken Adana Kebab
Urfa Kebab
Cag Kebab
Meter Kebab
Beyti Kebab
İskender Kebab
Shashlik Kebab
Turkish Eggplant Kebab
Tas Kebab
Tomato Kebab
Ali Nazik Kebab
Shis Kebab