Moose Kebab (Hirvikebab)
Homemade kebab meat? Absolutely.
This Finnish-inspired version combines Turkish-style kebab preparation with Nordic ingredients and flavours, using ground moose seasoned with onion, garlic, allspice, thyme and black pepper.
The meat is slowly cooked, chilled overnight for the best texture, then sliced thinly and quickly fried before serving with seasoned Turkish yogurt and sweet-tangy juniper onions.
Ingredients
Moose Kebab
- 1 kg (2.2 lb) ground moose
- 1–2 onions, about 150 g (5.3 oz), very finely chopped
- 2 garlic cloves, finely chopped or minced
- 1 tsp coarsely ground black pepper
- 1 tsp ground allspice
- 1 tsp dried thyme
- 1 tsp salt
- Aluminium foil
For Serving
- 400 g (14 oz / about 1⅔ cups) Turkish-style yogurt
- ¼ tsp salt
Juniper Onion Topping
- 500 g (1.1 lb) red or yellow onions
- 50 g (3½ tbsp) butter
- 2 tbsp sugar, optional
- 1 tsp salt
- 4–5 juniper berries, crushed
- 2 tbsp apple cider vinegar
Instructions
1. Prepare the Meat Mixture
Fit a stand mixer with a dough hook or paddle attachment.
Add the ground moose, very finely chopped onion, garlic, black pepper, allspice, thyme and salt.
2. Knead the Meat
Mix the meat mixture slowly for approximately 30 minutes.
You may need to begin at a slightly higher speed to get the mixture moving together as one cohesive mass. Once it begins to form a ball, reduce the mixer to about half speed.
During the long mixing process, the meat will become increasingly fibrous and sticky. This creates the firm, dense texture characteristic of kebab meat.
3. Shape the Kebab Rolls
Divide the meat mixture into two equal portions.
Place each portion onto two large overlapping sheets of aluminium foil.
With water-moistened hands, shape each portion into an even log approximately 22 cm (8½ inches) long.
4. Wrap Tightly
Wrap each meat log tightly in the foil.
Twist both ends firmly, like a wrapped piece of candy, to compress the meat mixture and create a compact, firm roll.
5. Slow Cook
Preheat the oven to 100°C (210°F).
Place the foil-wrapped rolls on the middle rack and cook for approximately 4 hours.
Turn the rolls halfway through cooking.
6. Drain Excess Liquid
After cooking, you can remove excess liquid by making a few small holes through the foil at one end of each roll with a fork.
Carefully tilt the rolls and allow the excess liquid to drain away.
7. Chill for the Best Texture
For the firmest texture and best flavour, prepare the kebab meat one day before serving.
Allow the rolls to cool completely while still wrapped in foil, then refrigerate overnight.
8. Slice and Serve
Remove the chilled kebab meat from the foil and cut it into very thin slices.
Quickly fry the slices in a little butter in a hot frying pan until heated through and lightly browned at the edges.
Stir the salt into the Turkish-style yogurt.
Serve the hot kebab meat with the seasoned yogurt and juniper onion topping.
Juniper Onion Topping
1. Slice the Onions
Cut the onions in half and slice thinly.
2. Sauté
Melt the butter in a frying pan.
Add the onions, optional sugar, salt and crushed juniper berries.
Cook gently until the onions are soft and translucent.
3. Finish with Vinegar
Add the apple cider vinegar.
Cook for a few more minutes, until most of the excess liquid has evaporated.
Serving Suggestion
Fill warm pita breads with thinly sliced moose kebab, seasoned yogurt and the juniper onion topping.
Finish with a few fresh or dried cranberries for an extra Nordic touch.
Notes
Moose is a very lean meat, so this recipe relies on long mixing and tight wrapping to create the dense, sliceable texture associated with kebab meat.
The overnight chilling step is highly recommended, as it allows both the texture and flavours to develop fully.
The cooked kebab rolls can also be frozen. Keep the roll wrapped in foil, place it inside a freezer bag and freeze until needed.
Because moose is very lean, take care not to over-fry the thin slices when reheating.
Recipe and image source: Valio.fi
