Keep them moving. A kebab left over one hot spot chars on the outside while the middle stays raw.
From the shop
Start with 1 kg of beef kebabs. Chicken kebabs cook the same way; give them 2 minutes more and check the centre.
If you want them already flavoured, ask for the kebabs in the shop’s Souvlaki or BBQ marinade when you order ($1 an item) and skip the oil and oregano.
If the kebabs come on wooden skewers, hold the exposed ends over the cooler edge of the grill so they do not burn through.
Ingredients
- 1 kg beef kebabs
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 lemon, halved
- Salt and cracked black pepper
Buy the cuts for this recipe
Angus Beef Kebabs$30.99per kilogram
Chicken Kebabs$26.99per kilogram
Method
- Heat the barbecue to medium-high. Brush the kebabs with the oil. Season with oregano, salt and pepper.
- Lay the kebabs on the grill. Cook for 10 minutes, turning every 2 minutes so each side browns.
- Check the thickest kebab with a thermometer. Cook them through to 75°C at the thickest part; there is no safe rare on a made-up line.
- Rest for 3 minutes on a plate. Squeeze the lemon over the top.
Serve it
Serve with flatbread, a chopped tomato and cucumber salad, and tzatziki or garlic sauce.