Street Food
Grilled Meat Skewers with Sumac (Kabab bi Summaq)
sjfegan
Ingredients
- 600g Lamb or beef, cut into cubes
- 1 onion, grated
- 2 tbsp olive oil
- 1 tsp ground sumac, plus extra to serve
- 1/2 tsp ground cumin
- Salt to taste
Method
- Combine the meat with the grated onion, olive oil, sumac, cumin and salt, and marinate for at least 1 hour.
- Thread the meat onto skewers.
- Grill over hot charcoal, turning occasionally, for 10–12 minutes until charred outside and cooked to preference.
- Dust with extra sumac before serving hot.
Introduction: Skewers of marinated, grilled meat dusted with tangy sumac, a popular street food sold in the bustling markets of Abbasid Baghdad.
Cultural Background: Kabab held a beloved place in Abbasid urban life, sold by street vendors throughout Baghdad’s markets, the technique and terminology spreading widely throughout the Islamic world and beyond.
Tips: Marinate for as long as possible for the deepest flavour. Turn the skewers regularly for even charring on all sides.
Variations: Serve with flatbread and a simple herb salad. Adjust the sumac quantity to taste.
Storage: Refrigerate cooked skewers in an airtight container for up to 2 days.
Reheating: Reheat in a hot dry pan for a few minutes, or briefly under a hot grill.
Nutrition: Per serving (approx.): 300 kcal, 26 g protein, 20 g fat, 3 g carbohydrate.
FAQs:
Q: Was kabab a common street food in Abbasid Baghdad?
A: Yes, grilled meat skewers were a popular, accessible food sold by vendors throughout the city’s bustling markets, a tradition that spread widely across the Islamic world.
Q: Why is sumac used with grilled meat?
A: Its tangy, tart flavour provides a bright contrast to the richness of the grilled meat, a pairing that remains popular across Middle Eastern cuisine today.
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