Entree: Israel – Galilee – كباب حلبي ➤ Kabab Halabi (Aleppo-style grilled spiced ground lamb kebabs)
Serving Size: 4
Approximate Time
Prep
10 min
Cook
10 min
Additional
30 min
Total
50 min
Ingredients
- 1 lb (454 g) ground lamb
- 1/2 lb (225 g) ground beef (optional for milder flavor)
- 1 medium onion, finely grated, about 6 oz (170 g)
- 3/4 cup (30 g) fresh parsley, finely chopped
- 2 tbsp (18 g) pine nuts, toasted
- 2 tbsp (30 ml) olive oil, plus extra for brushing
- 1 tbsp (15 g) Aleppo pepper or mild chili flakes
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cinnamon
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice
- 8 metal or soaked wooden skewers
- Sumac for sprinkling, to taste
- 4 pieces flatbread or pita, for serving
- 1 cup (240 g) plain yogurt (optional) for serving
Instructions
1. In a large bowl combine the ground lamb (and ground beef if using), grated onion, chopped parsley, toasted pine nuts, olive oil, Aleppo pepper, cumin, cinnamon, salt, pepper, and lemon juice. Mix thoroughly by hand until the mixture is cohesive and slightly tacky, about 2–3 minutes.
2. Cover the bowl and refrigerate the mixture for 30–60 minutes to firm up and allow flavors to meld.
3. Divide the chilled meat into 8 equal portions. With wet hands, mold each portion around a skewer into a long sausage shape about 6–8 inches (15–20 cm) long and 1–1.25 inches (2.5–3 cm) thick, pressing firmly so the meat adheres to the skewer.
4. Preheat a grill to high heat (charcoal preferred) or heat a heavy cast-iron griddle until very hot. Oil the grill grates lightly.
5. Grill the skewers 3–5 minutes per side, rotating to get even charring and an internal temperature of about 160°F (71°C) for lamb, brushing occasionally with a little olive oil to keep moist. Aim for a good crust without overcooking.
6. Remove kebabs from the grill, let rest 3 minutes. Sprinkle with sumac, serve on warm flatbread with yogurt on the side and extra parsley. Slice from skewers or serve whole.
