{"id":168202,"date":"2026-06-13T13:07:05","date_gmt":"2026-06-13T05:07:05","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=168202"},"modified":"2026-06-13T13:08:20","modified_gmt":"2026-06-13T05:08:20","slug":"rindfleisch-kebab-vom-grill","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2026\/06\/13\/rindfleisch-kebab-vom-grill\/","title":{"rendered":"Rindfleisch Kebab vom Grill"},"content":{"rendered":"\n
\"Rindfleisch<\/figure>\n\n\n\n
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Beef Kebab from the Grill<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n Beef kebab from the Grill, with a spicy marinade and plums wrapped in bacon \u2013 a real treat for the taste buds. Everything is easy to prepare, so all you have to do on the night is pop them on the barbecue.

\nThe word \u2018kebab\u2019 has ancient origins. It was popularized in the West by the Turks and refers to a range of grilled and fried meat dishes that can be prepared on skewers, including stews, meatballs and many other variations.

\nAlthough the term \u201ckebab\u201d or \u201cshashlik\u201d is sometimes used in German as a culinary term referring to any type of small pieces of meat cooked on a skewer, \u201ckebab\u201d is primarily associated with a variety of meat dishes that originated in Persia and Anatolia.

\nIn Ibn Sayyar al-Warraq\u2019s 10th-century Baghdad cookbook, *Kitab al-Tabikh*, there are descriptions of \u201ckab\u0101b\u201d as minced meat that is either fried in a pan or grilled over a fire. This cuisine spread worldwide alongside Muslim influence. According to Ibn Battuta, a traveler from the Maghreb, kebab was served in royal courts during the Sultanate of Delhi (1206\u20131526), and even the common people enjoyed it for breakfast with naan. \n

\n\t\tKebab dishes have been adopted and incorporated into local culinary traditions and innovations, ranging from the now ubiquitous d\u00f6ner kebab fast food to the many variations of shashlik, such as the satays of Southeast Asia. (from Wikipedia)

\nThis recipe is participating in the blog event hosted by Zorra from Kochtopf, <\/a> with the theme \u201cEverything About the Grill,\u201d which is being organized by Tanja from Schlundis<\/a>. <\/div>\n
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Prep time<\/div>\n
25 min<\/div>\n <\/div>\n <\/div>\n
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Rest time<\/div>\n
overnight<\/div>\n <\/div>\n <\/div>\n
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Cooking time<\/div>\n
10 min<\/div>\n <\/div>\n <\/div>\n
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Portions<\/div>\n
8<\/div>\n <\/div>\n <\/div>\n
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Total time<\/div>\n
10 h 35 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Ingredients<\/h4>\n

Marinade:<\/h4>\n\t