Name: Homemade Finnish Kebab
Prep time: 15 min
Cook time: 420 min
Total time: 435 min
Yield: 20
Cuisine: Finnish
Ingredients: 2 kg lean steak beef mince; 28 g salt; 2 tsp MSG; 1 tbsp black pepper; 2 tsp sweet paprika; 2 tsp garlic powder; 2 tsp onion powder; 1 tsp ground cumin; 1 tsp dried fenugreek leaves; 1 tsp dried oregano; 1 tsp taco seasoning; 0.5 tsp sugar; 0.25 tsp cayanne pepper; 2 tbsp cornflour

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I’ve created a recipe for the Irish Spice Bag, one of Irish takeaway classics, and one of my personal all time favourites. Another favourite of mine is kebab in its many forms — with chips, in a roll or even a pizza. Yes, that’s right, a pizza. It’s a Finnish classic and 100% worth the try.

Finnish-style kebab is just one of the countless things I miss from Finland together with Fazer chocolate, proper rye bread and of course salmiakki. There’s nothing wrong with the proper lamb kebab we have here in Ireland — in fact it’s super tasty in its own league. But there’s something special about Finnish fast-food kebab.

I spent countless hours trying to perfect my recipe, researching the Internet for different ways of making kebab at home and getting it as close as possible to the Finnish version. The spice blend probably took the longest to test. When it comes to temperature we all know low and slow is the way to go.

I like cooking my kebab in a slow cooker, because it’s extremely cost-effective. The small slow cooker I have can just about fit the two kilograms of kebab this recipe yields. I mean, you can always use a regular oven set to a low 100 degrees centigrade.

Making the Finnish-Style Kebab

Making the kebab is pretty straightforward: mix everything well together, form into “logs” and cook them until they reach internal temperature of 77 degrees centigrade. The kebab is left to cool completely in the fridge, which makes it easier to cut. Use a mandolin, cheese slicer or a sharp knife to cut the kebab into strips or any shape, really.

Storing and using

You can store the fresh kebab in the fridge to up to 3 days, or in the freezer for up to 3 months. Store in an airtight container to prevent freezer burn.

Since the kebab is sliced into thin strips, it thaws really well. My favourite way of cooking it is in the pan with a little bit of oil, and serving with chips (fries).

One specialty we have in Finland, and elsewhere in the Nordics, is a kebab pizza — and it’s lovely! It’s made with a tomato sauce base, kebab of course, and maybe some pepperoni peppers (pepperoncini). Serve as is or with a garlic pizza dip.

What’s your favourite way of enjoying kebab?

Ingredients

2 kglean steak beef mince

28 gsalt

2 tspMSG

1 tbspblack pepper

2 tspsweet paprika

2 tspgarlic powder

2 tsponion powder

1 tspground cumin

1 tspdried fenugreek leaves

1 tspdried oregano

1 tsptaco seasoning

0.5 tspsugar

0.25 tspcayanne pepper

2 tbspcornflour

Instructions

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1Combine all ingredients in a bowl of a stand mixer (or mixing bowl).

2Knead the mixture thoroughly for at least 10-15 minutes, or until it becomes very smooth and sticky, almost stringy.

3Divide the mixture into three compact loaves, wrapped in tin foil. Shape them tightly to prevent air pockets.

4Place the loaves in a slow cooker, and cook on low for 6-8 hours, or until the internal temperature reaches 77°C (170°F).

5Let the loaves cool slightly, refrigerate for a few hours (or overnight).

6Slice the kebab into long strips using a mandolin or a sharp knife.

7To serve, pan-fry the slices with a bit of oil over medium heat until slightly crispy on the edges.

8Serve with chips (fries), red kebab sauce, garlic sauce, and a side salad.

Making the Finnish-Style Kebab

Storing and using

Homemade Finnish Kebab

Ingredients

Instructions

Nutritional Information

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