Juicy Middle Eastern Kebabs (Print Version)
# Ingredients:
→ Meat
01 -
1 pound ground beef (80% lean / 20% fat)
02 -
1 pound ground lamb (or substitute with additional beef)
→ Aromatics
03 -
½ bunch fresh parsley, finely chopped
04 -
4 garlic cloves, minced
05 -
½ yellow onion, processed
→ Spices
06 -
1 tablespoon garlic powder
07 -
1 tablespoon onion powder
08 -
1 tablespoon 7 spices (baharat)
09 -
½ tablespoon coriander powder
10 -
1 tablespoon sumac
11 -
½ tablespoon Aleppo pepper
12 -
¼ tablespoon black pepper
13 -
2-3 teaspoons salt, or to taste
14 -
½ teaspoon baking soda
→ Optional
15 -
Melted butter or ghee for brushing
# Instructions:
01 -
Finely chop parsley and garlic (or process in a food processor), then add to a large mixing bowl with the meat.
02 -
Process the onion separately, then transfer to a paper towel. Squeeze out all the liquid, making sure to reserve it. Add the chopped onion to the meat mixture.
03 -
Add all spices including baking soda to the meat and mix thoroughly until well combined.
04 -
Cover and refrigerate the mixture for 45 minutes or until cold. This step helps the flavors develop and makes the mixture easier to handle.
05 -
Shape the meat onto skewers, using the reserved onion liquid to moisten your hands and add flavor to the kebabs.
06 -
Cook on medium-low heat until the kebabs are cooked through. If desired, brush with a small amount of melted butter or ghee before cooking for extra flavor.
# Notes:
01 -
Don't skip the baking soda as it helps retain moisture and ensures juicy kebabs.
02 -
The reserved onion liquid adds flavor and juiciness to the meat when shaping.