Napoleon Kebab Recipe

There's something undeniably tribal about gathering around a smoky barbecue on a warm afternoon, laughter drifting on the breeze, plates filled with flavourful, tender meat, and friends reaching for seconds (and thirds). That’s exactly the kind of atmosphere these Napoleon kebabs with beef, lamb fat, and a generous spread of adjika were made for.

Inspired by a TikTok scroll, this dish is a fusion of Eastern European and Caucasian barbecue traditions brought to life in my very own garden. While the recipe might sound intricate, it’s all about layering flavours, texture, and fire - and the result? A juicy, smoky, spicy kebab that might just ruin all other kebabs for you!

I’ll walk you through the story behind Napoleon kebabs, how I adapted the recipe for a UK BBQ, and share my full method, tips, and tricks to make these a hit at your next gathering.

What Are Napoleon Kebabs?

You may be familiar with skewered meats like shashlik, souvlaki, or kofta — but Napoleon kebabs are a slightly lesser-known, yet no less delicious, format. Originating from regions around the Caucasus and Central Asia, these kebabs are all about luxurious, layered construction - hence the name "Napoleon", like the multi-layered cake.

Instead of minced meat or whole chunks, you thinly slice and layer meat like sheets, interspersing with fat and seasonings. It’s indulgent, yes, but also deeply satisfying and incredibly flavourful.

Why This Recipe Works

I’ll be honest - I was a teeny tiny bit nervous trying this for the first time, especially with guests arriving. But here’s why it worked:

• Tenderising the beef gave it a melt-in-the-mouth texture.

• Lamb fat kept everything juicy (a BBQ master's secret weapon!).

• Adjika, a Georgian chilli-garlic paste, added vibrant heat and flavour.

• Barbecuing over charcoal gave it an unforgettable smokiness.

Add in some well-chosen garnishes, flatbread, and salads, and you have the kind of dish that becomes a legendary part of your summer hosting repertoire.

Ingredients

This recipe serves around 4 people. Adjust accordingly!

For the Kebab:

• 600g of beef steak (sirloin or flank work well)

• 150g of lamb fat or caul fat (ask your butcher)

• 2 tbsp red adjika (or more, to taste)

• Optional: a sprinkle of ground coriander or smoked paprika

Garnish:

• 1 red onion, thinly sliced

• 1 handful fresh coriander, chopped

• 1 handful fresh dill, chopped

• Seeds from 1 pomegranate

• Lemon wedges, for serving

Sides:

• Flatbread (store-bought or homemade)

• Wild garlic butter (or regular garlic herb butter)

• Yogurt with chopped coriander and mint

• Grilled sweet peppers

• Simple salad (I used salad leaves, pomegranate, tomatoes, lemon juice, fennel, and EVOO )

Let’s Talk Adjika

Adjika is a traditional Georgian paste made from chillies, garlic, herbs, and spices. It comes in many variations - red, green, with walnuts, with herbs - but all share a fragrant, slightly fermented, spicy flavour.

For this recipe, I used Happy Adjika’s Red Adjika, which has the perfect level of heat and tang to complement rich beef and lamb fat without overpowering the dish.

Step-by-Step: How to Make Napoleon Kebabs

You can also watch my reel on how to make these kebabs here!

1. Prepare the Meat

Start by selecting a good quality steak - sirloin, flank, or rump are great choices. You’ll want to slice the steak against the grain, as thinly as possible. Aim for sheets about 3mm thick.

Tip: Place the steak in the freezer for 30-40 minutes beforehand — this firms it up and makes slicing easier.

Once sliced, tenderise each piece gently with a meat mallet. You want to flatten the meat to an even thinness, but not break it apart.

2. Slice the Lamb Fat

This was the trickiest part - traditional versions use incredibly thin slices, almost like butter sheets. If your butcher can slice it for you, even better.

Don't worry if it's not perfect — even a rustic layering will work.

3. Layer the Kebab

Now comes the fun part: stacking!

On a clean board or tray:

• Lay a slice of beef

• Top with a thin layer of lamb fat

• Spread or dab a small amount of adjika (use the back of a spoon or brush)

• Repeat the process until all meat is used

Press down slightly to compact the layers.

Important: Wrap the whole stack in clingfilm and let it rest in the fridge for 30 mins to an hour. This helps the layers bind a bit before slicing.

4. Skewer the Kebab

Once rested, take your layered block and cut it into thick slices (like you’re slicing a loaf of bread).

Thread each slice onto a skewer crosswise, so the layers are visible and each piece holds together on the skewer.

5. Grill to Perfection

You can technically cook this in the oven (200°C for 20 minutes), but nothing beats charcoal BBQ here. It brings out the best in the fat, chars the edges beautifully, and infuses the meat with smoky aroma.

• Grill over medium-high heat

• Turn every couple of minutes to avoid burning

• Cook for about 8–12 minutes depending on thickness and how you like your meat

Let it rest for 5 minutes off the heat before serving - this keeps the juices in.

Serving Suggestions

Plate your kebabs on a large platter and garnish with:

• Sliced red onions (soaked in lemon juice if you prefer them mellow)

• Pomegranate seeds

• Fresh dill and coriander

• A sprinkle of sumac or smoked paprika

Flatbread and Dips

Warm some flatbreads and spread with wild garlic butter for a springtime upgrade.

Mix Greek yogurt with finely chopped coriander or mint, a squeeze of lemon, salt, and a dash of olive oil for a cooling dip.

Salad & Peppers

A simple chopped salad of leaves, fennel, pomegranate and tomatoes dressed in olive oil and lemon works perfectly.

Bonus Tip: Grill a few sweet peppers on the BBQ while the kebabs are cooking. Store leftovers with the meat - by the next day, the meat absorbs the sweet smokiness of the peppers and becomes even better.

Hosting Tips for a BBQ Featuring Napoleon Kebabs

• Start the prep early. You’ll need some fridge time for the meat stack.

• Keep your grill organised. Designate cooler and hotter spots.

• Have some small bites ready like olives, pickles, or chips with dips to keep guests happy while they wait!

• Serve wine! Rosé, a light red, or chilled Georgian white work beautifully with these flavours.

• Finish with a cool dessert like lemon posset.

Final Thoughts: A Recipe to Repeat All Summer

This recipe was an experiment that became a new favourite in our house. The layering technique might seem a bit much for a weeknight, but for weekends, BBQs, and special occasions, it’s an absolute showstopper.

Plus, it’s infinitely customisable:

• Try chicken thigh or pork shoulder instead of beef

• Use different spice pastes or marinades

• Make mini skewers for easy handheld party food

Napoleon Kebabs FAQ

Q: Can I make this ahead of time?

Yes! Prep the meat stack the day before and keep in the fridge wrapped tightly. Just slice and skewer before cooking.

Q: Is lamb fat necessary?

It's not essential, but it makes a big difference. You can use beef suet, caul fat, or even butter in a pinch.

Q: Where can I buy adjika?

Check your local deli or try Happy Adjika online - we have a brilliant selection of Georgian condiments.