How often can you use a kebab skewer?

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"... because kebab makes you more beautiful ..." sings Tim Toupet in his famous party song. Whether this is really true is beyond question, because what really counts is the taste of the kebab and of course the method of preparation or Freshness. How often can you actually use a kebab skewer?

Fresh from the skewer - a taste experience with Turkish flair
Fresh from the skewer - a taste experience with Turkish flair

What you need:

  • Kebab skewer
  • Kebab meat
  • Freezer
  • refrigerator

Doner kebab - a dish with a history

  • In Anatolia the preparation of meat An old tradition on a skewer, as well as enjoying and baking fresh flatbread. In 1836 the military advisor Helmut von Moltke wrote in his diary that he had been served meat from the rotisserie.
  • This is how the story of today's well-known and sought-after kebab began. The grill for the preparation of the kebab meat at that time was made of bricks and clay. At that time it was still operated with oak charcoal.
  • A kind of shovel with 2 layers was placed under the skewer. The meat collected in the upper half of the scoop and in the lower half of the juice and the fat of the meat.
  • In earlier times the kebab was served with a mixture of onions and parsley.
  • The kebab has been offered in the city of Istanbul since the 1940s, but at that time it could only be consumed in very few restaurants. It is now common practice for it to be sold on the street.
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That's how often you can use a kebab skewer

  • When you buy a kebab shop in a kebab shop, you may sometimes ask yourself the question: How old is the meat on the skewer? There is a clear answer here: Usually not older than a day! The simple reason is that kebab shops with a large trunk usually use large skewers (but only if they use the appropriate amount every day sell) and smaller stalls with little turnover small meat skewers, so customers always get good quality and the meat is usually in one day used up.
  • How often you can use a skewer is also dictated by the food hygiene regulations. Turkey meat must be used on the same day and must not be stored again, as the risk of salmonella is often too high here.
  • A kebab shop may never use a kebab skewer for more than 2 days. Correct storage (in the cold store, cold chain must never be interrupted) should be a matter of course. This is the only way to ensure that no pathogenic germs can develop.
  • In private use, a kebab skewer can be stored for 2 to 3 days. After this time, the meat should no longer be eaten and should be disposed of.

Sitting together with good friends over a delicious doner kebab, how could the end of the day be better? And one thing is certain: you won't have to store the kebab skewer again.

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