Turkish Paper Kebabs - Juicy Oven Baked Beef Kebabs, Antakya Kagit Kebabi

Kagit Kebabi is a traditional kebab from the city of Hatay and especially associated with the Antakya (Antioch). Unlike many other kebabs, kagit kebabi is cooked in wood ovens on parchment / baking paper, hence the name Paper Kebabs (Kagit Kebabi).
This dish is a true reflection of the city's rich culinary heritage and is a must-try for all food lovers. With its simple blend of spices and herbs, this juicy, flavorful kebab will tantalize your taste buds and leave you craving for more.
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Links to some of the ingredients and equipments I use (Affiliate links*):
☕ Glass Measuring Jug 1 litre: amzn.to/3utpgEa
🍳 Baking Sheet: amzn.to/3QtKPgg
🔪 My favorite (budget) Whetstone for Knife Sharpening: amzn.to/3L8UmqC
🔪 WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : amzn.to/3Ju1RXM
🔪 SHI BA ZI ZUO Chinese cleaver: amzn.to/3NAafr1
🧤 Food Safe Black Nitrile Gloves, Box of 100: amzn.to/3E1wId0
🍢 Flat Kebab Skewers: amzn.to/3DYZMlq
🍢 Square Skewers: amzn.to/3rqlzxc
🔪 Turkish Kebab and Meat Knife 50 cm: amzn.to/3JvUY80
🔪 Turkish Kebab and Meat Knife 40 cm: amzn.to/3uJLh1X
🥣 Round Mixing Tray Stainless Steel: amzn.to/3POft48
Ingredients:
• 500 g beef mince, preferably from plate, short plate or ribs
• Parsley, 1 bunch
• 2 cloves of garlic or fresh (green) garlic
• 1 red paprika pepper or 2 mild red chilies
• 1 hot green chili (optional)
• 1 tsp salt, 5 g
• 1/2 tsp ground black pepper
• Tomatoes and fresh chilies to garnish - roasted (optional)
• Lavash or pita bread to serve
Instructions:
1. Cut the beef into small pieces and chop with a big knife or cleaver (zirh)
2. Alternatively use medium fat beef mince, from the plate cut if possible
3. Crush the garlics and roughly chop the chilies / peppers
4. Finely chop the parsley, garlic and the red chilies / pepper
5. Optionally, add 1 hot green chili and mince together to add a bit of heat
6. Combine minced meat and the chopped greens on the cutting board
7. Add 1 tsp salt, 1/2 tsp black pepper, gently knead and combine
8. Chop the mixture one more time to mince to bring the ingredients together
9. Place 1/3 of the mixture on a piece of baking paper,
10. With your hands, press and shape into a disc about 1/2 cm (1/4 inch) thick and 20 - 25 cm in diameter
11. Use a knife to shape the edges and make it a round shape
12. Place the kebabs with baking papers onto an oven tray, garnish with tomato slices and fresh chilies
13. Pre-heat the oven to 200°C / 390°F
14. Bake the kebabs in the oven for 20 - 25 mins until they are cooked but still juicy
15. Serve on top of pita or lavash bread, garnish with roasted chilies and tomatoes
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

[@HungryManKitchen]

Just a note that you can also use mince beef, but if possible ask your butcher for ribs, short plates and similar fatty parts and pass the meat through the machine only once.
Recipe for the Pide Bread (Tirnakli Pide) for Kebabs, Tirnakli Pide: ua-cam.com/video/-NElAfIPX0g/v-deo.html

[@eyyupozgun6131]

Süper

[@ahmetdagdelen6180]

Naptın Fırat Kardeş ?!!! :)))) Eline Sağlık

[@anothertarnishedone5960]

So simple and so appetizing

[@readingismypoison]

Ben Antakya'lıyım ve iddia ediyorum: Bunu kasapta görmeyen böyle yapamaz. Tebrik ederim. Muazzam

[@HungryManKitchen]

Tesekkurler 🙏

[@masalaydaarpakwaan]

So simple and delicious ❤❤❤

[@alwayschristine4712]

Delicious! Thank you!

[@HungryManKitchen]

Thank you Christine!

[@natividadcebrian9767]

¡Pero que arte tiene cortando!
Yo quisiera una cuchilla como la suya, pero no tendría el mismo resultado
Gracías

[@rabiaumair6293]

Wow tasty food mouth watering 😍😋😍😋

[@_home_cooking]

Yummy kebab🥰👌 nice video

[@AyeshasFoodFunFusion]

Delicious

[@bigdchi]

This would be great on low charcoal with tzatziki

[@mehmetnnrvural9805]

Çok iyi ellerine sağlık

[@HungryManKitchen]

Cok sagolun.

[@Dave7043]

Ate it at Çiya sofrası in Kadıköy before, was delicious! Let's see if I can do it as delicious with your recipe :)
edit: I'm confident about it ;)

[@HungryManKitchen]

One of the best places to have authentic dishes! Hope you will like it :)

[@thelionofgod]

Great recipe. For such a thin kebab, why 20-25 minutes in the oven? Surely a shorter cook under the grill/broiler or in a pan would get more maillard, and a more gentle cook in the oven would give a softer (albeit grey) kebab.

[@HungryManKitchen]

Traditionally it's baked in a wood oven at higher temperature, but in the oven this is the optimum time to get close to the original texture. Higher temperature and less time will still work but may burn the surface and the bottom might be soggy.

[@arfanhussain2949]

Looks great, do you not have to flip it over in the oven or just cook on one side as it is?

[@HungryManKitchen]

@@arfanhussain2949 You don't need to flip over, the bottom should stay a bit juicy. Otherwise it will be too dry.

[@manyakkedi6972]

Yapıyorsun bu sanatı :)

[@Lot-4656]

Eli yatkın, becerikli.