“A sandwich of epic proportions,” is only one of hundreds of quotes from loyal KEBA fans describing the KEBA sandwich available at KEBA Sandwiches.
The kebap, a Turkish cousin to the Greek gyro, is actually named donor (turning) kebap (roasted). Keba’s traditional kebap sandwich is made with a European-style bread (round bread, toasted on the outside and moist and flaky on the inside), exclusively baked for Keba with a secret recipe. The bread is filled with your choice of meat (chicken, beef or pork) that is marinated and grilled on a vertical spit giving our patrons a sensory centric experience. In addition to these marinated meat options, Keba also offers a selection of tuna, falafel or feta to serve in its place. The sandwich is topped off with lettuce, cabbage, tomatoes, onions, cucumbers and one of Keba’s nine (9) signature sauces. KEBA can also build your KEBA as a wrap, salad or K-Bowl (A KEBA sandwich without the bread). To round out the Keba experience, KEBA offers authentic Belgian fries and refreshing gelato. KEBA’s fries are accompanied by your choice of one of the nine (9) dipping sauces. They are cut daily, precooked and then flash fried when the customer orders them. All sandwiches and fries are made to order and offer a healthy quick service alternative. KEBA founder, Achim Reus, was born in Germany, where the kebap is the number one selling sandwich with annual sales exceeding $3 billion. KEBA’s goal is to turn it into America's favorite sandwich one KEBA at a time. KEBA Sandwiches…We carve, you crave!
Let me show you how to make a Turkish kebab sandwich in Turkish style. M, it's incredibly good. Start cutting the lamb into small pieces. Do the same with the pieces of fat. I think in Turkey they call this southern knife. Combine the meat and fat and chop it. When they say to cook this therapy, this is referred to. For a kebab, only sweet and soft peppers are used. Simply chop them very finely. And then we want to express all its glorious juice. Now, we're going to leave the red pepper very fine. As if you combined it with the beautiful meat. And finally, we give it a last slice. I'm going to roast them with a spicy pepper that I bought in Turkey. And you want to cover all this with a little salt and then mix it by hand. I'm going to let it rest in the fridge for the night or until you lose patience. The meat is extremely cold. Moisten your hands, take a ball and start to give it shape around the wide brooch. Place them in a saucepan with grill. Put water in the bottom to collect the fat. And then bake it over high heat, turning it over half-cooked. Obviously, traditionally they are made in the grill, but I want this recipe to be accessible. In a brooch, add a little fat from the pan and a little of the s-h-l-a, onion, tomato, parsley and, finally, our precious kebab. Wrap it and put it in a more greasy pan. And as always.
