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This juicy Middle Eastern kebab recipe transforms humble ground meat into an explosion of flavor that will transport you straight to the bustling streets of Damascus or Beirut. The perfect blend of aromatic spices, fresh herbs, and a secret ingredient ensures kebabs that remain tender and succulent even after grilling.
I discovered this recipe during my travels through the Levant region, where I watched skilled street vendors shape and grill these kebabs with mesmerizing speed. After numerous attempts to recreate that perfect texture and flavor at home, this version finally captures the essence of what makes Middle Eastern kebabs so irresistible.
Ingredients
- Ground beef: 80/20 for the perfect fat content that keeps kebabs juicy while maintaining shape
- Ground lamb: Adds distinctive flavor but can be substituted with all beef
- Fresh parsley: Brightens the mixture and adds color contrast
- Garlic cloves: Provide sharp aromatic notes that mellow during cooking
- Yellow onion: Contributes sweetness and moisture to the meat mixture
- Garlic powder: Enhances the fresh garlic for depth of flavor
- Onion powder: Adds concentrated savory notes
- Seven spices blend: Creates authentic Middle Eastern foundation
- Coriander powder: Brings citrusy warmth that complements the meat
- Sumac: Offers a distinctive tangy lemon flavor unique to Middle Eastern cuisine
- Aleppo pepper: Provides mild heat with fruity undertones
- Black pepper: Adds basic seasoning that ties all flavors together
- Salt: Enhances all the flavors and helps bind the meat
- Baking soda: The secret ingredient that ensures remarkably tender meat
Step-by-Step Instructions
- Prepare the aromatics:
- Finely chop parsley and garlic or pulse in a food processor until very fine but not pureed. The herbs should be visible but small enough to distribute evenly through the meat mixture. Transfer to a large mixing bowl with your ground meat.
- Process the onion properly:
- Pulse the onion separately in the food processor until finely minced. This step is crucial because onion consistency affects the final texture. Place the processed onion in a paper towel and squeeze firmly to extract all the liquid into a small bowl. Reserve this flavorful liquid for later use as it contains essential oils and compounds that enhance flavor.
- Combine ingredients thoroughly:
- Add the drained onion pulp to the meat mixture along with all the spices and baking soda. Using clean hands, mix everything together gently but thoroughly. Avoid overworking the meat which can make kebabs tough. You want all ingredients evenly distributed with no pockets of spice or herbs.
- Rest the mixture:
- Cover the bowl with plastic wrap and refrigerate for at least 45 minutes or up to overnight. This resting period allows the spices to permeate the meat and the proteins to relax for a better texture. The cold temperature also helps the kebabs hold their shape during cooking.
- Shape and cook the kebabs:
- Remove the meat mixture from the refrigerator. Moisten your hands with the reserved onion juice for flavor and to prevent sticking. Take a portion of the meat mixture and press it firmly around a wide, flat skewer, forming an elongated sausage shape about 3/4 inch thick. If using conventional skewers or cooking without skewers, form oblong patties about 4 inches long.
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My grandmother used to make a version of these kebabs for special occasions, methodically working the meat mixture with her hands while telling stories of her childhood. She always insisted on using the onion juice to moisten her hands while forming the kebabs, a technique that makes all the difference in both flavor and texture.
Perfecting Your Grilling Technique
For authentic kebabs, grilling is the preferred cooking method, though they can be broiled or pan fried with excellent results. Start with a medium high heat to sear the outside, then reduce to medium low to cook through without burning. The ideal internal temperature is 160°F for beef kebabs. Avoid pressing or flattening the kebabs while cooking as this forces out precious juices.
Serving Suggestions
The traditional way to enjoy these kebabs is wrapped in warm pita bread with a smear of hummus, sliced tomatoes, onions, and a drizzle of tahini sauce. For a complete meal, serve alongside vermicelli rice, tabbouleh salad, or a simple cucumber yogurt sauce. A squeeze of fresh lemon juice just before serving brightens all the flavors and cuts through the richness of the meat.
Understanding The Spices
Seven spices blend, also known as baharat, is central to this recipe and varies somewhat by region. Most commonly it includes black pepper, cumin, cinnamon, nutmeg, coriander, cloves, and cardamom. If you cannot find it premade, you can create a simplified version by combining equal parts of these spices. The Aleppo pepper adds subtle heat and fruity notes, but can be substituted with a mixture of sweet paprika and a pinch of cayenne if unavailable.
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These Middle Eastern kebabs bring a burst of flavor to your table and are sure to become a favorite for any occasion.
Frequently Asked Questions
- → What makes these Middle Eastern kebabs so juicy?
The juiciness comes from three key elements: using a higher fat content meat (80/20 beef), adding baking soda which helps retain moisture during cooking, and reserving the onion liquid to add back into the meat mixture before grilling.
- → Can I use only beef instead of mixing with lamb?
Yes, you can use 2 pounds of ground beef instead of the beef/lamb combination. The recipe specifically mentions this substitution is acceptable, though the lamb adds traditional flavor.
- → What is '7 spices' in the ingredients list?
7 spices refers to a Middle Eastern spice blend typically containing allspice, black pepper, cinnamon, ground cloves, nutmeg, fenugreek, and ginger. You can find it at specialty stores or make your own blend at home.
- → Why do I need to refrigerate the meat mixture before shaping?
Refrigerating the mixture for 45 minutes allows the flavors to meld and the fats to firm up. This makes the mixture easier to shape onto skewers and helps the kebabs hold their form during grilling.
- → How do I know when the kebabs are properly cooked?
Cook the kebabs on medium-low heat until they reach an internal temperature of 160°F (71°C) for beef/lamb mixtures. This ensures they're safe to eat while remaining juicy. The outside should be nicely browned with a slight char.
- → What sides pair well with these kebabs?
Traditional accompaniments include rice pilaf, tabbouleh salad, hummus, warm pita bread, yogurt sauce (tzatziki), grilled vegetables, or a simple cucumber and tomato salad.