La Maghrebine

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As the call to prayer echoes across Algeria’s bustling streets, the air fills with the aromatic scent of succulent kebabs sizzling on open flames. Street food is a vital part of Algerian culture, with kebabs a firm favourite in every corner of the country. From bustling markets to late-night eateries, these delectable skewers offer a taste of Algeria’s rich culinary heritage. This guide takes you on a flavour journey through Algeria’s best kebabs, exploring the history, ingredients, and cooking techniques that make these kebabs truly special.

History

The history of Algerian kebabs is as layered and diverse as the country itself. The traditional Algerian kebab, called shish taouk, originated from Turkey, brought by Ottoman invaders in the 16th century. Since then, Algerian cuisine has adapted this dish, blending it with local flavours and ingredients to create a unique taste that is all its own. From the spices of the desert to the Mediterranean influences of the coast, Algeria’s kebabs have evolved to reflect the country’s rich cultural heritage.

Ingredients

Each region of Algeria boasts its own take on the humble kebab, from the spicy harissa-laced shish taouk of the east to the tender and juicy kofta of the south. Here we share the ingredients and quantities for two iconic Algerian kebab recipes, showcasing the diversity and complexity of this beloved street food.

Shish Taouk (Eastern Algeria)

• 800 g chicken breast — cut into bite-sized pieces, ensuring tender and juicy meat
• 16 cloves garlic — crushed to release their pungent flavour
• 6 tbsp olive oil — the foundation of Algerian cooking, providing a rich and smooth texture
• 2 tbsp harissa — adding a spicy kick to the dish
• 2 tsp paprika — adding a smoky depth to the flavours
• 2 tsp cumin — adding a warm, earthy flavour
• 1 tsp cayenne pepper — adding a subtle heat
• Salt and black pepper to taste — balancing the flavours
• Juice of 2 lemons — adding a tangy and refreshing touch
• 1 bunch fresh coriander — chopped to add a bright and citrusy flavour
• 8 skewers — the perfect way to serve these succulent kebabs

Kofta (Southern Algeria)

• 600 g ground lamb — providing a rich and gamey flavour
• 200 g ground beef — adding a tender and juicy texture
• 1 large onion — finely chopped to add a sweet and caramelised flavour
• 3 cloves garlic — crushed to release their pungent flavour
• 1 bunch fresh parsley — finely chopped to add a fresh and herbaceous flavour
• 1 bunch fresh coriander — finely chopped to add a bright and citrusy flavour
• 2 tbsp cumin — adding a warm, earthy flavour
• 1 tbsp paprika — adding a smoky depth to the flavours
• 1 tsp cinnamon — adding a sweet and aromatic flavour
• Salt and black pepper to taste — balancing the flavours
• 2 tbsp olive oil — providing a rich and smooth texture
• 8 skewers — the perfect way to serve these tender and juicy kebabs

Numbered steps

Prep time: 20 minutes | Cook time: 15 minutes | Difficulty: Easy

Shish Taouk (Eastern Algeria)

1. Marinate the chicken pieces in a large bowl with crushed garlic, olive oil, harissa, paprika, cumin, cayenne pepper, salt, black pepper, lemon juice, and chopped coriander. Leave to marinate for at least 30 minutes, or up to overnight, allowing the flavours to meld together.
2. Thread the marinated chicken pieces onto skewers, ensuring each piece is evenly coated with the marinade.
3. Preheat a grill or barbecue to medium-high heat. Brush with oil and cook the kebabs for 10 minutes, turning frequently, until cooked through and slightly charred.

Kofta (Southern Algeria)

1. In a large bowl, combine the ground lamb, ground beef, chopped onion, crushed garlic, chopped parsley, chopped coriander, cumin, paprika, cinnamon, salt, black pepper, and olive oil. Mix well to combine, taking care not to overwork the meat, ensuring a tender and juicy texture.
2. Divide the mixture into 8 portions and shape each into a sausage shape around the skewer.
3. Preheat a grill or barbecue to medium-high heat. Brush with oil and cook the kebabs for 10 minutes, turning frequently, until cooked through and slightly charred.

Tips

For the best kebabs, use fresh, high-quality ingredients and avoid over-marinating the meat. Also, never cook kebabs directly over the coals — they will burn before cooking through.

• Serve kebabs with warm pita bread, fresh salad, and a dollop of tzatziki or garlic sauce for the perfect Algerian street food experience.
• Algerian street food is best enjoyed with a side of friends and laughter, so don’t be afraid to gather around the grill and share a plate of kebabs.

Variations

Each region of Algeria adds its own twist to the classic kebab. In the north, you’ll find kebabs with a hint of mint, while in the west, they are often infused with cumin and coriander. Feel free to experiment and find your own favourite variations.

Serving and Presentation

Present your kebabs in a warm pita with a fresh salad, tzatziki or garlic sauce on the side. Serve with a glass of mint tea or a cold beer for the perfect Algerian street food experience.

Conclusion

From the bustling markets of Algiers to the winding souks of Oran, Algerian kebabs are a testament to the country’s rich culinary heritage. So pack your tastebuds for adventure and explore Algeria’s best kebabs — you’ll find a flavour journey that is as layered and diverse as the country itself.