Beef kebab

Cut the beef into even cubes, coat with oil, lemon juice, garlic and spices, then thread loosely onto skewers. Grill over high heat for about 8–12 minutes, turning often; rest for 3 minutes before serving.

Check the centre of the largest piece with a food thermometer: it should reach 75 °C. If you do not have one, cut into a piece and make sure it is steaming hot throughout, with no raw-looking centre.

For flavour, marinate the cubes for at least 30 minutes and up to 24 hours in the fridge. Lemon juice softens the surface, so avoid leaving the beef in a strongly acidic marinade for too long.

Serve it with flatbread, chopped tomato and cucumber, pickled vegetables and yoghurt sauce. It also works well with rice, grilled peppers and onions, or as the filling for a wrap.

Yes. Put the skewers on a rack over a tray and cook at 220 °C for about 12–15 minutes, turning once; check the largest piece reaches 75 °C in the centre.

Cool leftovers promptly, place them in a covered container and refrigerate within 2 hours. Eat within 3 days, reheating until steaming hot throughout; keep raw kebab covered on the lowest fridge shelf and cook within 1–2 days.

Beef kebab commonly means chunks of beef threaded onto skewers, while kafta is minced beef mixed with herbs and spices, then shaped around a skewer. Kafta kebabs contain 24.3 g protein per 100 g, compared with 22 g in beef kebab.

A 100 g portion provides 22 g of protein. Serve it with vegetables, flatbread or rice for a more complete meal.