Wasfetna

Kebab sandwich

Kebab fingers grilled over coals in Arabic bread with sumac onions, grilled tomato and tahini.

Kebab sandwich
Cooking time
1 hr 3 min
Hands-on time
28 min
Free time
35 min
Difficulty
Easy
Cuisine
Levantine
Calories
580
Contains
Gluten, Sesame

Kebab that doesn't fall off the skewer is kneaded until sticky, its onion squeezed, and chilled for half an hour before shaping with wet hands. Then it's wrapped hot in warm bread.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the kebabs

For bread and toppings

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Skewers — The kebab is molded around them; without skewers you get kofta patties.
  • Charcoal grill or griddle — Hot before the skewers go on so the meat grips immediately.

Method

  1. Knead the meat with the squeezed onion, parsley and spices until it becomes firm and sticky.

    10 min
    You’ll know it’s ready when

    The mixture holds together and does not fall apart.

    Tip: Kneading until sticky is what prevents the kebab from falling off the skewer.

  2. Cool the mixture for half an hour, then shape it into fingers around the skewers with a wet hand.

    35 minYou can walk away
    You’ll know it’s ready when

    Each finger sticks to the skewer and is even in thickness.

  3. Grill the skewers over hot coals or a grill, turning them occasionally.

    12 min
    You’ll know it’s ready when

    The outside is browned and the juices are dripping.

  4. Heat the bread, spread with tahini, add the kebab, onions and tomatoes and roll it up.

    6 min
    You’ll know it’s ready when

    The wrap is tight and the bread is warm.

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