Onion kebab is one of the most famous dishes of Gaziantep Turkey. It is an incredibly delicious kebab with pomegranate sauce. And you can make even without a barbecue. As a Gaziantep native, I think it is overshadowed by other kebabs and definitely not in the place it deserves 😀
How to Make Onion Kebab?
We make onion kebab, one of Gaziantep‘s local delicacies, with shallots. The size of the shallots is important. It should not be too big or too small. If I had to give a measurement in terms of size, I would say it is the size of a walnut or a small egg. Most importantly, they should all be chosen the same size. This is what you need to pay the most attention to so that it cooks evenly.
Both sides of the onions should be cut. Then the first layer of skin should be peeled off. But the inner shell should not be removed. It is necessary to pay attention to this detail. So that the onions do not burn while cooking. You can easily remove that shell after it is cooked. Afterwards, the shallots are washed with plenty of water and cut in half with a knife. It should not be completely divided in two. Meatballs are placed in between and the meat is placed on the tray, facing down. An incredibly delicious sauce with pomegranate syrup and spices is prepared and poured over the kebab. That’s it! Now it’s ready to bake in the oven.
How to Cook Onion Kebab?
One of the most important features of onion kebab is that it is cooked in the oven. In this way, meat and onions transfer their flavors to each other, creating a perfect taste. You can cook it either in a home oven or in a stone oven. Do not cover it with foil etc. while it is cooking. There is no need to cover. Since we leave a layer of skin on the onions, there is no problem of the top burning.
In Gaziantep, every meal has its own way of eating. That’s why I didn’t want to pass without writing this. In Gaziantep, we eat onion kebab in wraps. It is not served with a side product such as rice, potatoes or salad. Just remove the outher skin of the onions and add chili pepper and black pepper to them along with the meat. Squeeze plenty of lemon on it and make a wrap.
Making Steps:
Step 1: Cut both sides of the shallots. Peel off one layer of the outer shell. Cut halfway down the middle, but do not cut in half. Wash the peeled onions in plenty of water.
Step 2: For the meatballs, add salt, black pepper, chili pepper to the ground meat and knead.
Step 3: Take a piece of meat and roll it. Place it on the cut part of the onion.
Step 4: Place the onions in the meatballs so that the meatballs are facing the bottom. We do this to prevent the meatballs from burning while cooking.
Step 5: Add all the ingredients for the sauce and mix well. Pour it spoon by spoon over the onions you arranged.
Step 6: Bake in the oven at 200°C/400°F for 30-35 minutes. When the onion skins start to burn slightly, it means it’s cooked.
After removing the peels, you can eat them by squeezing lemon on them. Enjoy your meal!
Other flavors from Turkish – Gaziantep cuisine:
Onion Kebab Recipe
Ingredients
Kebab:
- 1 kg shallots
- 800 g ground beef
- 1 tsp salt
- 1 tsp blackpepper
- 1 tbsp red pepper flakes heaping spoon
Sauce:
- ¼ cup olive oil
- ¾ tsp salt
- 1 tbsp red pepper flakes
- 1 tsp blackpepper
- 2 tbsp pomegranate sauce
- ½ cup water
Instructions
- Cut both sides of the shallots. Peel off one layer of the outer shell. Cut halfway down the middle, but do not cut in half. Wash the peeled onions in plenty of water.
- For the meatballs, add salt, black pepper, chili pepper to the ground meat and knead.
- Take a piece of meat and roll it. Place it on the cut part of the onion.
- Place the onions in the meatballs so that the meatballs are facing the bottom.
- Add all the ingredients for the sauce and mix well. Pour it spoon by spoon over the onions you arranged.
- Bake in the oven at 200°C/400°F for 30-35 minutes. When the onion skins start to burn slightly, it means it’s cooked.