Middle Eastern Meat Skewers (Print Version)
# Ingredients:
→ Meat
01 -
1 pound ground beef (80/20 mix)
02 -
1 pound ground lamb (beef works too if you can't find lamb)
→ Aromatics
03 -
½ bunch parsley, chopped super fine
04 -
4 cloves garlic, finely minced
05 -
½ yellow onion, blended till smooth
→ Spices
06 -
1 tablespoon garlic powder
07 -
1 tablespoon onion powder
08 -
1 tablespoon baharat (Middle Eastern 7 spices blend)
09 -
½ tablespoon ground coriander
10 -
1 tablespoon sumac
11 -
½ tablespoon Aleppo pepper
12 -
¼ tablespoon black pepper
13 -
2-3 teaspoons salt, add to your liking
14 -
½ teaspoon baking soda
→ Optional
15 -
Warm butter or ghee for basting
# Instructions:
01 -
Mince your parsley and garlic (food processor works great) and dump them in a big mixing bowl with the meat.
02 -
Blend the onion separately, then put it on paper towels. Squeeze out all the juice and save it for later. Toss the squeezed onion into your meat bowl.
03 -
Throw in all your spices and the baking soda, then mix everything together really well with your hands.
04 -
Put the mixture in the fridge for about 45 minutes so it gets cold. This makes the flavors come together and the meat easier to work with.
05 -
Wet your hands with the saved onion juice and form the meat around skewers. The juice adds flavor and helps you shape them.
06 -
Grill on medium-low until they're done all the way through. If you want, brush with a bit of melted butter before cooking for extra yumminess.
# Notes:
01 -
The baking soda isn't just for show - it keeps the meat juicy so don't leave it out.
02 -
That onion juice you saved isn't waste - it makes your kebabs taste better and helps them stick together.