Every day in "Historically yours", Olivier Poels returns to the origin of a dish and gives us his recipe for making it again at home.

This Tuesday, he tackles the star sandwich of young people and the end of the evenings: the kebab.

A dish also called "Greek" which was invented by a Turk in Berlin in the 1970s.

This is the ultimate late night sandwich: the kebab.

Robust and quick to eat, this is the star of on-the-go cravings.

But where does the kebab come from?

This Tuesday in

Historically yours

, Olivier Poels looks back on the origins of this dish which is now part of our daily life and gives us his recipe (to find at the bottom of this article) for making his homemade kebab!

The first thing to know about this sandwich sometimes nicknamed "Greek" ... is that it has nothing to do with this country.

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A sandwich that has nothing Greek

The kebab was invented in the 1970s in Berlin by a Turk, a certain Kadir Nordmann.

It was this immigrant who had the idea to assemble bread, some vegetables and this famous characteristic grilled meat.

The name kebab comes from kepa, a very special way of cooking meat invented by the Turks.

It is even said that the Ottomans used to put pieces of meat on their swords in the Middle Ages to cook them.

And it was in 1830 that a man called Amid Oustaz came up with the idea of ​​putting the spit vertically, and not horizontally like the soldiers did by the fireside.

A century and a half later, Kadir Nordmann resumed the process and added the bread which in fact gave birth to the kebab that we know today. 

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How to choose and cook meat? 

But beyond the bread, what makes the kebab special is of course the lamb.

And you should not take just any piece.

Prefer a slightly oily piece, such as the shoulder.

Cut it into small pieces (or into strips) to make a marinade with an onion, paprika, cumin, a little mignonette, pepper, olive oil.

Once the meat has soaked in, it's time to put it under the grill of your oven. 

Then bring your special kebab bread, salad, tomatoes, a sliced ​​onion and a nice spoonful of heavy cream in which you have previously mixed a little chopped coriander.

To push the vice even further and take yourself for a "chef", you can also make fries on the side. 

Olivier Poels' kebab recipe

Ingredients 

500 grams of lamb meat (shoulder)

An onion

A teaspoon of paprika

A teaspoon of cumin

A teaspoon of mignonnette of pepper

Ten centiliters of olive oil

Some salad leaves

A tomato cut into slices

Two kebab breads

Four tablespoons of heavy cream

Chopped coriander

Summary of steps 

1.

Marinate the meat cut into fine pieces or slices for several hours with the oil, spices and onion.

2.

Cook the meat under the oven grill

3.

Make the kebabs in the breads with the salad, tomatoes, cream and sprinkle with coriander