Middle Eastern Kebabs (Print Version)
# Ingredients:
→ Meat
01 -
1 pound ground beef (80/20 mix)
02 -
1 pound ground lamb (beef works too if you don't have lamb)
→ Aromatics
03 -
½ bunch parsley, chopped fine
04 -
4 cloves garlic, finely diced
05 -
½ yellow onion, blended
→ Spices
06 -
1 tablespoon garlic powder
07 -
1 tablespoon onion powder
08 -
1 tablespoon baharat (Middle Eastern 7 spice blend)
09 -
½ tablespoon ground coriander
10 -
1 tablespoon sumac
11 -
½ tablespoon Aleppo pepper
12 -
¼ tablespoon cracked black pepper
13 -
2-3 teaspoons salt, adjust to your liking
14 -
½ teaspoon baking soda
→ Optional
15 -
Warm butter or ghee for basting
# Instructions:
01 -
Grab your food processor for the parsley and garlic or chop them by hand, then dump them in a big mixing bowl with your meat.
02 -
Blend your onion separately, then dump it onto paper towels. Squeeze out all the juice but save it for later. Add the squeezed onion pieces to your meat bowl.
03 -
Throw in all your spices and the baking soda, then mix everything together really well with your hands.
04 -
Pop the bowl in the fridge for about 45 minutes until it's nice and cold. This makes the meat easier to work with and amps up the flavor.
05 -
Wet your hands with that saved onion juice and push the meat onto skewers. The juice adds flavor and helps things stick together.
06 -
Fire up the grill to medium-low and cook until done through. Want extra flavor? Brush with a bit of melted butter before they hit the heat.
# Notes:
01 -
The baking soda isn't just for show - it keeps your kebabs juicy, so don't leave it out.
02 -
That onion juice you saved works magic for adding moisture and flavor when you're shaping the meat.