What You Need to Know
The Maillard reaction occurs when meat is cooked over high heat, resulting in new flavor compounds and browning. Cooking times range from 5 to 20 minutes, depending on meat size and type.
Steps
- 1.
Adana Kebabı (Adana, Turkey): Hand-minced meat pressed onto flat skewers for optimal charring
- 2.
Şiş Kebabı (Istanbul, Turkey): Cubed meat cooked on thin skewers for even heat distribution
- 3.
Cağ Kebabı (Erzurum, Turkey): Horizontal skewer rotation creates self-basting effect
The Science
Primary Reaction
Maillard reaction