Pit Kebab Recipe

This kebab recipe is my go-to because it’s all about that perfect blend of spices and the fresh punch from the herbs, making every bite feel like a flavor-packed adventure. Plus, who doesn’t love the nostalgic comfort of roasting everything on a grill and wrapping it in warm pita with all the delicious trimmings?

I adore making a delicious Pit Kebab that is full of flavor but also incredibly satisfying. This recipe calls for 2 pounds of lamb or beef, cubed but somehow still decadent, that I marinate overnight.

Two teaspoons of ground cumin and two teaspoons of ground coriander provide a magnificent base of flavor. I do soften the onions a bit before adding them to the meat mixture.

I also use three fresh garlic cloves. None of my other ingredients, except the salt that I use, comes close to the amount of flavor that these last four ingredients pack.

Besides flavor, there’s a kind of magic that happens when you really get into a recipe and understand how and why it works. These next elements made my Pit Kebab come together perfectly to yield that heavenly first bite.

Ingredients

Lamb or Beef:
Protein and iron are abundant in the following, which is crucial for muscle health.

Olive Oil:
Fats that are beneficial to health support heart health and add richness.

Onion:
Adds natural sweetness and depth, is rich in antioxidants.

Garlic:
Boosts taste, has antimicrobial properties, and strengthens the immune system.

Ground Cumin:
Spice that is warm and earthy; helps with digestion and has effects that reduce inflammation.

Lemon Juice:
Delivers a tangy taste, abundant in vitamin C.

Fresh Parsley:
Enriches—as in vitamins K and A—dishes.

Ingredient Quantities

• 2 pounds lamb or beef, cubed
• 2 tablespoons olive oil
• 1 large onion, grated
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper (optional)
• Juice of 1 lemon
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• Warm pita bread, for serving
• Sliced tomatoes, for serving
• Sliced onions, for serving
• Plain yogurt or tzatziki, for serving

Instructions

1. In a big bowl, mix up the meat with the olive oil; it should be in “cube” form, whether lamb or beef. To this, add the grated onion and minced garlic, and stir together with the aromatic spices. The mixture should feel cohesive—that is, it should feel like a marinade, with the meat evenly coated. The mixture also should be taut, not loose like a soup; it should hold together like a meatball. The text could not be cited as a remedy for poor writing, though; it could hold together like a meatball.

2. Place plastic wrap over the bowl and allow the mixture to marry in the refrigerator for a minimum of 2-4 hours, but preferably overnight, in order to achieve a more robust and intense flavor.

3. Set your grill or broiler to medium-high heat.

4. Place the marinated meat onto metal or soaked wooden skewers, leaving a little space between each piece and between the pieces and the skewer itself to allow for even cooking.

5. Cook the kebabs on the grill for about 8-10 minutes, turning them occasionally, until the meat is browned and cooked to your preferred level of doneness.

6. Take the kebabs off the grill and allow them to rest for a few minutes, as this lets the juices redistribute.

7. Conversely, prepare the pita bread on the grill for about 1 minute on each side until they are slightly toasted and warm.

8. For added freshness, serve by sprinkling the grilled meat with freshly chopped parsley and mint.

9. Accompany the kebabs with warm pita, tomatoes, onions, and either plain yogurt or tzatziki sauce.

10. Savor the tasty pit kebabs you have prepared, served alongside all the accouterments that make for a delicious, well-flavored meal.

Equipment Needed

1. Large mixing bowl
2. Plastic wrap
3. Grater
4. Knife
5. Cutting board
6. Spoon or spatula for stirring
7. Metal or wooden skewers
8. Grill or broiler
9. Tongs
10. Serving platter or plate

FAQ

• Can I use chicken instead of lamb or beef?Certainly, you can use chicken as a substitute. Just be certain to cut it into even cubes so that it cooks consistently.
• How long should the meat be marinated?To enhance the flavors, marinate the meat for at least 2 hours or overnight in the refrigerator for best results.
• Is there a substitute for olive oil?Neutral oils like vegetable or canola oil are acceptable substitutes for olive oil.
• How can I make it less spicy?Make the recipe milder by using little or no cayenne pepper; you can adjust the amounts of the other spices to suit your taste.
• What’s the best way to cook the kebabs?The medium-high heat of the grill, the broiler in an oven, or a stovetop grill pan should brown and cook through your kabob meat, which can consist of nearly anything you want: beef, lamb, pork, chicken, turkey, fish, or even meatless options.
• Can the dish be served without pita bread?Without a doubt, the kebabs can be served on rice or with a fresh salad instead of pita bread.
• How do I store leftovers?Leftover food can be kept in the refrigerator for up to 3 days, but it must be stored in an airtight container to prevent spoilage. When it is time to eat the food again, make sure to reheat it until it is piping hot all the way through.

Substitutions and Variations

2 pounds lamb or beef, cubed: Use chicken thighs or portobello mushrooms for a different twist.
Two tablespoons of olive oil: Use avocado oil or grapeseed oil as alternatives.
1 large onion, grated—substituted with 2-3 grated shallots: Onions contribute strong flavor to dishes and can create an overwhelming taste on their own if not balanced with other ingredients. Shallots, being milder, present the possibility of a more delicate flavor while still maintaining that onion-like taste that so many people love.
1 tablespoon ground cumin: Replace with ground caraway seeds for a slightly different aromatic profile.
Lemon juice, 1 medium: Replace with the juice of 1 lime or 2 tablespoons of apple cider vinegar.

Pro Tips

1. Consider marinating the meat for a full 24 hours if possible. This extended marination will allow the flavors to penetrate more deeply into the meat, enhancing the overall taste and tenderness.

2. Use metal skewers if you can, as they conduct heat more efficiently and help cook the meat evenly from the inside out. If using wooden skewers, make sure to soak them in water for at least 30 minutes to prevent burning.

3. For extra flavor, add a bit of lemon zest to the marinade. The zest will provide a more pronounced citrus aroma and enhance the lemon juice already in the recipe.

4. Experiment with adding diced red bell pepper or mushrooms to the skewers in between the meat pieces. These vegetables will add pleasant texture and flavor, complementing the spiced meat.

5. When grilling the pita bread, you can brush it lightly with olive oil and sprinkle a pinch of salt or a mix of spices on top for an extra layer of flavor.