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These succulent Middle Eastern meat skewers pack everyday ingredients with bold flavors that'll whisk you away to lively food markets in Beirut or Damascus. We've combined aromatic herbs, special spices, and one unexpected addition to keep these kebabs incredibly moist and tender after they hit the grill.
I came across this dish while wandering through the Levant countries, watching amazed as street cooks formed and grilled these kebabs with incredible skill. I've tried countless times to get that same magic at home, and finally, this version captures what makes these Middle Eastern treats so darn good.
What You'll Need
- Ground beef: Choose 80/20 meat - this fat ratio helps these kebabs stay moist while holding their shape
- Ground lamb: Brings that rich taste but you can go all-beef if you prefer
- Fresh parsley: Adds a pop of green and fresh flavor throughout
- Garlic cloves: Brings punchy flavor that gets softer as it cooks
- Yellow onion: Adds natural sweetness and keeps the meat mix juicy
- Garlic powder: Works with fresh garlic to create more flavor layers
- Onion powder: Packs in extra savory goodness
- Seven spices blend: The key to genuine Middle Eastern taste
- Coriander powder: Gives a lemony warmth that works magic with meat
- Sumac: Brings a tart, lemony kick that's so typical in Middle Eastern food
- Aleppo pepper: Offers gentle heat with sweet undertones
- Black pepper: The everyday spice that pulls all flavors together
- Salt: Makes every flavor pop and helps everything stick together
- Baking soda: Our hidden trick for incredibly tender meat
Making Your Kebabs
- Get your herbs and garlic ready:
- Chop parsley and garlic super fine or give them a few quick pulses in your food processor. Don't turn them into paste though. You want tiny bits that'll mix through the meat well. Toss them into a big mixing bowl with your ground meats.
- Deal with the onion correctly:
- Put your onion in the food processor and pulse until it's tiny bits. This part matters a lot for how your kebabs turn out. Wrap the chopped onion in paper towels and squeeze hard to get all the juice out. Save this juice in a small bowl. It's packed with flavor that we'll use later.
- Mix everything up:
- Add your squeezed onion to the meat along with all spices and the baking soda. Use your clean hands to mix it all together. Don't go overboard with mixing or you'll end up with tough kebabs. Make sure everything gets evenly spread through the meat.
- Let it sit:
- Cover your bowl with plastic and stick it in the fridge for at least 45 minutes but overnight works great too. This wait lets all those spices work their way through the meat and helps everything bind together. The cold also helps these kebabs keep their shape when cooking.
- Form and cook your kebabs:
- Take the meat out of the fridge. Wet your hands with that onion juice you saved to add flavor and stop the meat from sticking. Grab some meat and press it firmly around a wide flat skewer to make a sausage shape about 3/4 inch thick. If you don't have the right skewers, just make long oval patties about 4 inches long.
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My grandma would make these kebabs whenever we had company over. She'd work the meat mixture with her hands while telling us stories about when she was little. She always wet her hands with onion juice when shaping the kebabs. It's a small thing but makes them taste better and stops the meat from sticking.
Nailing the Cooking Method
Grilling gives you the most authentic taste, but broiling or pan-frying works great too. Start with higher heat to get a nice crust, then turn it down to finish cooking without burning. You want them to reach 160°F inside if using beef. Don't squish them while cooking or you'll lose all those tasty juices.
What to Serve With It
The best way to enjoy these kebabs is tucked into warm pita with a bit of hummus, fresh tomatoes, onions, and some tahini drizzled on top. To make it a full meal, add some rice with vermicelli, a fresh tabbouleh salad, or cool cucumber yogurt sauce on the side. A quick squeeze of lemon right before eating cuts through the richness and makes all the flavors pop.
About The Special Spices
The seven spices mix, sometimes called baharat, is super important in this recipe and changes a bit depending on which country it's from. Usually it's made with black pepper, cumin, cinnamon, nutmeg, coriander, cloves, and cardamom. Can't find it at the store? Just mix equal amounts of these spices. Aleppo pepper brings a mild heat with a bit of fruitiness. If you can't get it, mix some sweet paprika with a tiny bit of cayenne instead.
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These Middle Eastern kebabs will add amazing flavor to your dinner table and quickly become a go-to dish for any meal.
Frequently Asked Questions
- → What makes these Middle Eastern kebabs so juicy?
The moisture comes from three main things: picking meat with more fat (80/20 beef), adding baking soda which locks in moisture while cooking, and saving the onion juice to mix back into the meat before you grill it.
- → Can I use only beef instead of mixing with lamb?
Sure, you can just use 2 pounds of beef if you want. The recipe clearly says this swap works fine, though lamb does bring that classic flavor many folks love.
- → What is '7 spices' in the ingredients list?
It's a popular Middle Eastern mix usually made with allspice, black pepper, cinnamon, ground cloves, nutmeg, fenugreek, and ginger. You'll find it at food shops that carry global items or you can throw together your own at home.
- → Why do I need to refrigerate the meat mixture before shaping?
Cooling the mix for 45 minutes lets all the flavors come together and the fats firm up. This makes it way easier to put the meat on skewers and helps your kebabs stay in one piece when you're grilling them.
- → How do I know when the kebabs are properly cooked?
Cook your kebabs on medium-low heat until they hit 160°F (71°C) inside for beef/lamb mixes. This makes them safe to eat but still juicy. Look for nice browning and a bit of char on the outside.
- → What sides pair well with these kebabs?
Go for classics like rice pilaf, tabbouleh, hummus, warm pita, yogurt sauce, grilled veggies, or a simple cucumber tomato salad.