Street Food
Kabab Yemeni
Ingredients
- 600 g (1.3 lb) lamb or beef, cut into cubes
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground cardamom
- 2 tbsp olive oil
- 1 lemon, juiced
- Salt and pepper, to taste
- Wooden or metal skewers
Method
- In a bowl, combine the garlic, cumin, coriander, cardamom, oil, lemon juice, salt and pepper to make a marinade.
- Add the meat cubes and toss well to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, or up to overnight.
- If using wooden skewers, soak them in water for 20 minutes beforehand to prevent burning.
- Thread the marinated meat pieces onto the skewers.
- Preheat the grill to medium-high heat and lightly oil the grates.
- Grill the skewers for 10-12 minutes, turning occasionally, until charred at the edges and cooked through.
- Serve hot, straight off the skewer, with flatbread and salatat basal.
Introduction: Grilled meat skewers, seasoned with a blend of warm Yemeni spices, are a popular street food found at markets and roadside grills across Yemen, offering a quick, satisfying, smoky bite for people on the move.
Cultural Background: Grilled meat skewers, seasoned with a blend of warm Yemeni spices, are a popular street food found at markets and roadside grills across Yemen, offering a quick, satisfying, smoky bite for people on the move.
Tips: Marinate for at least an hour — longer marinating deepens the flavour considerably. Don’t overcrowd the pieces on the skewer, so heat can reach all sides evenly. Serve with warm flatbread and a squeeze of fresh lemon for a complete street-food-style meal.
Variations: Add chunks of onion and bell pepper between the meat pieces for colour and flavour. Use chicken for a lighter version, adjusting cooking time accordingly. Serve with a side of sahawiq for extra heat. Not applicable in its traditional form; the dish is defined by grilled meat.
Storage: Refrigerate cooked skewers in an airtight container for up to 3 days.
Reheating: Reheat in a covered pan over medium heat, or in an oven at 180°C (350°F) for 8-10 minutes, until warmed through.
Nutrition: Per serving (approx.): 300 kcal, 30 g protein, 3 g carbohydrates, 19 g fat, 0.5 g fibre.
FAQs:
Q: Can I use chicken instead of lamb or beef?
A: Yes, though thighs work best for staying juicy on the grill; adjust cooking time down since chicken cooks faster.
Q: How spicy are these skewers traditionally?
A: They’re warmly spiced rather than hot, with heat typically added separately via sahawiq or fresh chilli.
Q: Can these be cooked indoors?
A: Yes, a stovetop grill pan works well if an outdoor grill isn’t available.
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