How to Reheat Kebab Meat?

Kebab is a famous takeaway dinner; who doesn’t enjoy some freshly cooked meat wrapped in a pita with lettuce, tomato, and other garnishes??

How is kebab meat reheated? If you want a Doner kebab or a lamb shish kebab, you should know how to eat it properly. The beef for your kebabs will remain moist and succulent if you use the following techniques. To discover more about reheating kebab meat, continue reading. You can also follow our straightforward directions for a lamb Doner kebab. Just be careful to adhere to the package’s recommended temperature range.

kebab meat

Can You Reheat Kebab Meat?

Yes, kebabs can be heated the next day to be eaten again; however, doing so is not recommended. Layers of meat, such as lamb, chicken, or beef, are roasted throughout the day and then chopped off as needed to make kebabs.

While not usually the most hygienic method of handling and storing meat, you should be alright if you get your kebabs from the appropriate place. The beef can develop more bacteria, lose its flavor, or become overcooked if heated a third time. Make sure you leave enough for one more supper for yourself.

How to Reheat Kebab Meat?

The best way to handle leftover kebab meat is to keep it separate from pitas, wraps, or salads and reheat it that way.

I suggest wrapping an intact kebab in foil and warming it in a 350°F (180°C) oven if you want to reheat it (meat, bread, and salad included). Alternately, microwave it for 60 seconds while wrapped in a damp paper towel.

Reheating Kebab Meat in the Oven

Pre-heat your oven to 400°F (200°C) before reheating the kebab meat. Distribute the meat evenly on a baking sheet with two tablespoons of water or stock. To keep the meat from drying out, cover the baking sheet with foil and cook for 5 to 10 minutes. When the internal temperature of your meat reaches 165°F, serve it warm.

In the oven, reheat kebab meat as follows:

  • Turn on the oven to 400 °F (200 °C).
  • Two teaspoons of water or stock should be spread over a baking sheet.
  • On the baking sheet, distribute the meat uniformly (you can spoon some of the stock over the meat to ensure that the meat remains moist).
  • To keep the meat from drying out, wrap it with foil.
  • Heat the tray in the oven for 5 to 10 minutes.
  • When the internal temperature of the beef reaches 165°F (74°C), serve it warm.

Even heating is made possible by uniformly distributing the meat on the baking sheet.

The kebab meat should ideally be kept in a single layer.

Use numerous baking trays if your recipe calls for multiple layers.

The bottom layer could get overdone in meat with multiple layers before the top layer has warmed up.


The oven is not the best option in a hurry because it can be a little slow.

The meat does, however, turn out moist and excellent. It is also an excellent method if you need to reheat a lot of food.

Reheating Kebab Meat in the Microwave

Sort the bread, meat, and salad separately. To eliminate any extra fat, pat the meat with paper towels. Put the meat in a dish that can be heated in a microwave and cover with a wet paper towel. Place the meat in the microwave and heat it for 15 seconds at a time on high power. In 30 seconds, the meat ought to be ready.

In the microwave, reheat kebab meat as follows:

  • Sort the salad and sauce and meat separately (if needed)
  • Please remove the extra fat and liquid from the meat by patting it dry.
  • Put the meat in the microwave-safe dish, then wrap it in a wet paper towel.
  • Heat at maximum intensity every 15 seconds.
  • Verify the meat has reached a minimum temperature of 165°F (74°C).
  • Within 30 seconds, the meat should be prepared and thinly cut.

The meat is sliced into quite little bits, so if you’re not careful, it could dry up very soon.

As the meat heats up, the moist paper towel provides steam that keeps the meat moist.


I was pleasantly impressed despite my initial reluctance toward utilizing the microwave.

The meat remained moist while avoiding getting chewy or stringy. Before reheating, the extra fat was removed to prevent me from getting a greasy aftertaste.

Reheating Kebab Meat in a Skillet

Using a skillet is an excellent technique to reheat kebab meat. In a pan, add one tablespoon of oil (less if you have oily meat). Put the pan on medium heat to preheat, then add the meat and cook for 20 to 30 seconds. After stirring the meat, wait for another 20 to 30 seconds. Put a lid on the pan to generate steam if the meat appears dry.

Reheating kebab meat in a skillet involves:

  • Reduce the amount of oil to 1 tablespoon if the meat is oily.
  • On medium heat, preheat the pan.
  • Place the meat inside and let it heat for 20 to 30 seconds.
  • After stirring the meat, wait for another 20 to 30 seconds.
  • Put a lid on the pan to generate steam if the meat appears dry.
  • Serve hot after removing from the pan.

Although it may be tempting, resist the urge to use a more excellent heat to attempt and speed up the process.

The kebab meat will burn rapidly if the pan heats up too much.

To achieve uniform heating, try not to overcrowd the pan.


I was happy with the outcome and discovered that the skillet gave the kebab meat’s exterior a little more crispness.

Be careful not to use too much oil when reheating fattier meats like lamb.

Otherwise, you’ll get a slightly greasy covering that can ruin the look of the finished product.

Although I enjoyed how quickly I could reheat the meat, washing the pan wasn’t my favorite chore.

Reheating Kebab Meat by Steaming It

Set up your steamer on the stove and heat the water to a simmer before steaming the kebab meat to reheat it. In the steamer, distribute the meat and cook it for two to four minutes. Ensure the meat is at least 165°F (74°C) in temperature. Serve the meat hot after removing it from the steamer.

How to steam meat for kebabs to reheat:

  • Put the steamer in place and simmer the water on the burner. Use stock rather than water to increase flavor. Or flavor the water with some herbs.
  • In the steamer, distribute the meat evenly.
  • Steam the meat for two to four minutes.
  • Ensure the meat is at least 165°F (74°C) in temperature.
  • Take the kebab meat out of the steamer, then serve it hot.

If you don’t have one, you may put up a makeshift steamer by placing a colander or sieve over a pot of simmering water.

Pick a cover that fits snugly so you can keep the steam inside.

This procedure took less time than anticipated because I discovered that the steam warms the meat quickly.


I was pleasantly pleased because I wasn’t anticipating a fantastic outcome.

Due to some of the fat possibly seeping off, the meat was less greasy than in other ways.

And although it wasn’t crispy, the meat in my kebab was moist, tender, and served the seasonings well.

Reheating Kebab Meat in an Air Fryer

Set the air fryer’s temperature to 400°F (200°C) to reheat the kebab meat. Heat the beef for about two to three minutes in the air fryer. Remove and serve the meat once it has reached 165°F. To make removing the meat from the air fryer basket simpler, you might line it with parchment paper.

In an air fryer, reheat kebab meat as follows:

  • Set the temperature on your air fryer to 400°F (200°C).
  • Fold the sides of the parchment paper and place it in the basket (optional: it helps to remove the meat from the basket later).
  • Put the meat-filled basket in the air fryer.
  • Heat for two to three minutes.
  • Remove the meat from the air fryer when it reaches 165°F.

The air fryer can be harsh on thinly cut meat and quickly cook the food.

Keep a close eye on your meat to prevent burning.


Again, I was pleased with the outcomes of my study.

The higher temperature produced highly crispy meat, so if that’s what you want, that’s the best way to get it.

The texture of the meat was a little dryer after using the air fryer, but that was the only drawback.

Doner Kebab

You can reheat the doner kebab in the microwave, but you should first prepare the ingredients. The most satisfactory results are obtained when using boneless, skinless chicken thighs. You must cook the chicken to 160 degrees F to prepare it properly, and it would help if you take it off the heat since it will continue to cook after it has finished cooking. The chicken should be reheated at 165 degrees Fahrenheit. Doner meat can be used in salads, grain bowls, sandwiches, and pizzas and is highly adaptable.

Doner kebabs must be marinated since it gives the meat flavor and makes it more tender. You’ll discover whole milk yogurt, lemon juice, and hot, spicy, and aromatic Eastern Mediterranean spices in this traditional dish. The umami and tanginess of tomato paste are added. Since the lactic acid in whole milk yogurt breaks down the proteins in meat, it is incredibly mild on beef.

Shish Kebab

Using the microwave to reheat shish kebab is a typical error since it can cause the meat to burn. Avoid using wooden skewers in the microwave as they could catch fire. Instead, cook the meat on a barbecue. Afterward, reheat it at a reduced heat—ideally in the oven. The meat should register 165°F and be distributed evenly on the baking sheet when cooked. Use two or more trays if there are multiple layers. This dish works well in a slow oven since little quality is lost and juicy meat is produced. This technique works well when warming up a lot of meat.

Keeping Kebab Meat Moist

Kebab meat should be heated to a safe level when being reheated. The ideal temperature is 75C or 165F. You can add a few tablespoons of liquid to the pan and reheat the meat for five to ten minutes if it has become dry. Kebab meat can also be reheated in a regular oven or microwave.

Make sure your kebab is completely wrapped in plastic wrap before reheating. The meat will remain fresh and protected from freezer burn with plastic wrap. Kebabs should also be kept in an airtight container for storage. Kebab meat can be frozen for two to three months in a freezer. To prevent freezer burn when warming, be sure to separate the layers of meat.

Is Reheating Kebab Meat Safe?

Yes, as long as the kebab meat has not already been warmed, doing so is entirely safe.

A reputable Greek restaurant will only serve you freshly cooked meat that complies with all food safety regulations if your kebab or gyro came from there.

As with all grilled meats, you should not keep your kebab meat out for more than 2 hours before eating it or storing it in the refrigerator or freezer.

What can You Make with Leftover Kebab Meat?

Spicy Sandwich – the next day, combine the meat and leftover salad with yogurt, mayonnaise, and paprika to make a great salad.

Kebab and Couscous – To make a spicy Moroccan-style supper, combine your kebab meat with a dish of aromatic veggie couscous.

Breakfast Omelet – mix up your omelet and add slices of kebab meat and spices just before it’s fully cooked for a delightful morning.

Kebab & Fried Rice – For a Mediterranean spin on an old Asian staple, combine finely sliced kebab meat with fried rice and fresh cilantro.

Kebab Curry – Combine the meat with curry and spices for an unusual treat if you have lamb or beef.

How Should Kebab Meat be Stored?

After the kebab meat has cooled to average temperature, store it within two hours. Meat should be kept in your refrigerator in an airtight container for the best results. Use any kebab meat left over within three days of preparing it. Store the salad and sauce separately from the meat.

To get rid of extra fat, I like to pat the kebab meat dry before storing it.

If not, the fat congeals on the meat can make it appear very disgusting.


The most crucial aspect of storing leftover kebab meat is to prevent leaving it outside for an extended period. Too much bacterial growth could ruin the meat and result in food-borne diseases. It is best kept in the refrigerator in an airtight container. Reheat it in the microwave, oven, or stovetop after it has been held to maintain its warmth. Additionally, you can store it in the freezer for a few days before using it.