Grilled kebab

Name: Grilled kebab
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: Levantine
Ingredients: 750 grams minced lamb; 1 onion; 1/2 cup finely chopped parsley; 1 teaspoon Mixed spices; 1/2 teaspoon black pepper; 1 teaspoon salt; to taste Bread, onions with sumac, and grilled tomatoes

Fingers of minced meat with onions, parsley and spices, grilled over a high heat.

Cooking time: 40 min
Hands-on time: 30 min
Difficulty: Medium
Cuisine: Levantine
Calories: 600
Contains: Gluten

Kebab is an art of butchers before chefs: fresh, local meat minced with onions and parsley, kneaded lightly by hand, and grilled over a high heat. Served with bread that soaks up its juices and sumac-glazed onions—this is kebab at its best.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
Time managementPrepare the chopping and spices first, and start with the ingredient that takes the longest to cook so that all the ingredients are cooked together.

Ingredients

4people

Amounts follow the number of people

To prepare grilled kebab

750 grams minced lamb — Include some fat — it keeps the kebab tender
1 onion — Grated and squeezed
1/2 cup finely chopped parsley — Washed and thoroughly dried
1 teaspoon Mixed spices — Freshly ground for the best flavor
1/2 teaspoon black pepper — Freshly ground for the best flavor
1 teaspoon salt — to taste
to taste Bread, onions with sumac, and grilled tomatoes — For serving

When increasing the portions, use a wider pot, and gradually add the liquid and spices according to taste.

Equipment

Wide flat skewers — Minced meat spins on a round skewer and drops off; a flat one grips it.
Charcoal or griddle pan — Charcoal tastes better, but a hot griddle gives a respectable result.

Method

Mix the meat with the squeezed onion, parsley, spices and salt with a light hand.
5 min
You’ll know it’s ready when
The mixture is homogeneous, and the flavors and texture are distributed evenly.
Tip: Don't knead for too long — over-kneading makes the kebab tough.
Wet your palm with water and press the meat onto the skewers as long fingers, with light pressure.
8 min
You’ll know it’s ready when
The meat is pressed onto the skewers in even fingers.
Tip: Check the doneness cue before moving on to the next step, rather than relying on the time alone.
Grill over charcoal or a hot grill pan, turning once per side.
8 min
You’ll know it’s ready when
The outside is deeply browned and the center is no longer pink — and its juices are clear.
Tip: Check the doneness cue before moving on to the next step, rather than relying on the time alone.
Set the kebab on bread to soak up its juices, and serve with sumac onions and grilled tomatoes.
5 min
You’ll know it’s ready when
The dish is neat and ready to serve straight away.
Tip: Add the finishing touches at the time of serving to preserve the color and texture.