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This tender Middle Eastern kebab dish elevates plain ground meat into a taste sensation that whisks you away to the lively markets of Beirut or Damascus. A winning combo of fragrant spices, garden-fresh herbs, and a mystery addition guarantees kebabs stay moist and flavorful straight off the grill.
I stumbled upon this dish while wandering through the Levant area, watching amazed as street cooks formed and cooked these kebabs at lightning speed. After trying countless times to nail that ideal softness and taste in my kitchen, this version finally captures what makes these Middle Eastern kebabs so darn good.
Ingredients
- Ground beef: Pick 80/20 meat for just enough fat to keep kebabs moist while they stay nicely shaped
- Ground lamb: Gives that wow-factor taste but you can go all-beef if needed
- Fresh parsley: Adds pop of freshness and nice green flecks
- Garlic cloves: Bring bold flavor that gets gentler as they cook
- Yellow onion: Adds juiciness and natural sweetness to your meat mix
- Garlic powder: Works with fresh garlic to create layers of flavor
- Onion powder: Packs in extra savory goodness
- Seven spices blend: Delivers that real Middle Eastern magic
- Coriander powder: Throws in citrusy notes that work wonders with meat
- Sumac: Adds that special tangy zip found only in Middle Eastern cooking
- Aleppo pepper: Gives gentle warmth with a hint of fruitiness
- Black pepper: The everyday spice that pulls all flavors together
- Salt: Makes every flavor pop and helps your meat stick together
- Baking soda: The hidden trick for amazingly soft meat
Step-by-Step Instructions
- Get your flavor boosters ready:
- Chop parsley and garlic super fine or give them a few pulses in your food processor. Don't turn them to mush though. You want tiny bits that'll spread through the meat. Dump them in a big mixing bowl with your meat.
- Handle the onion just right:
- Buzz the onion separately until it's finely chopped. This part really matters since how your onion turns out affects your kebabs. Wrap the chopped onion in a paper towel and squeeze hard to get all the juice out into a small bowl. Keep this juice handy since it's packed with flavor that'll come in useful later.
- Mix everything up good:
- Add your squeezed-out onion to the meat along with all your spices and that baking soda. With clean hands, mix it all up well but don't go crazy. Rough handling makes tough kebabs. Make sure everything's evenly spread with no clumps of spices.
- Let it chill:
- Cover your bowl with plastic and stick it in the fridge for at least 45 minutes or leave it overnight if you want. This break lets all those spices sink in and helps the meat relax for better texture. The cold also helps your kebabs keep their shape when cooking.
- Form and cook your kebabs:
- Take the meat mix out of the fridge. Wet your hands with that saved onion juice for extra flavor and to stop sticking. Grab some meat and press it firmly around a wide flat skewer to make a long sausage shape about 3/4 inch thick. If you're not using skewers, just shape them into 4-inch oblong patties.
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My grandma would make these kebabs whenever we had something to celebrate, working the meat mix with her hands while sharing tales from when she was little. She always wet her hands with onion juice while shaping the kebabs, a little trick that really boosts both taste and feel.
Mastering Your Cooking Method
For the real deal, nothing beats grilling these kebabs, though they turn out great under the broiler or in a pan too. Start hot to get that nice outer crust, then turn the heat down to cook through without burning. You want beef kebabs to reach 160°F inside. Don't squash them while they cook or you'll lose all those tasty juices.
What To Serve With It
The best way to enjoy these kebabs is wrapped in soft warm pita with a bit of hummus, fresh tomato slices, onions, and a drizzle of tahini. To make it a full meal, add some vermicelli rice, tabbouleh, or a simple cucumber-yogurt mix. A quick squeeze of fresh lemon just before eating cuts through the richness and wakes up all the flavors.
Getting To Know The Spices
Seven spices blend, or baharat as it's often called, is the star of this recipe and changes a bit depending where you are. It usually has black pepper, cumin, cinnamon, nutmeg, coriander, cloves, and cardamom. Can't find it ready-made? Just mix equal parts of these spices yourself. The Aleppo pepper adds a mild kick with fruity hints, but you can swap it for sweet paprika plus a tiny bit of cayenne if you can't track it down.
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These Middle Eastern kebabs pack a punch of amazing taste and will quickly become your go-to dish for any gathering.
Frequently Asked Questions
- → What makes these Middle Eastern kebabs so juicy?
They stay juicy thanks to three main things: picking fatty meat (80/20 beef), adding baking soda that locks in moisture while cooking, and saving the onion juice to put back into the meat mix before grilling.
- → Can I use only beef instead of mixing with lamb?
Sure, just use 2 pounds of beef instead of the beef/lamb mix. The recipe says this works fine, but lamb does bring that classic flavor.
- → What is '7 spices' in the ingredients list?
It's a Middle Eastern spice mix usually made with allspice, black pepper, cinnamon, ground cloves, nutmeg, fenugreek, and ginger. You can buy it at food shops or mix your own at home.
- → Why do I need to refrigerate the meat mixture before shaping?
Cooling the mix for 45 minutes lets flavors blend and fats get firm. This makes it easier to form on skewers and helps kebabs keep their shape when you grill them.
- → How do I know when the kebabs are properly cooked?
Cook them on medium-low heat until they reach 160°F (71°C) inside for beef/lamb mixes. This makes them safe to eat but still juicy. The outside should look brown with some char marks.
- → What sides pair well with these kebabs?
They go great with rice pilaf, tabbouleh salad, hummus, warm pita bread, yogurt sauce, grilled veggies, or a simple cucumber and tomato mix.