Entree: Syria – Aleppo – كباب حلبي ➤ Kabab Ḥalabi (Aleppine-style spiced minced lamb kebabs grilled on skewers)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Additional 30 min

Total 40 min

Ingredients

- 1 lb (454 g) ground lamb
- 1 small onion, finely grated, about 4 oz (115 g)
- 1/2 cup (15 g) fresh parsley, finely chopped
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) pomegranate molasses
- 1 tsp (5 g) Aleppo pepper (or mild crushed red pepper)
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) ground allspice
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) sumac, plus extra for garnish
- 8 metal or soaked wooden skewers
- Lemon wedges for serving

Instructions

1. Combine the ground lamb, grated onion, chopped parsley, olive oil, pomegranate molasses, Aleppo pepper, cumin, cinnamon, allspice, salt, black pepper, and 1/2 tsp sumac in a large bowl. Mix thoroughly with your hands until the mixture is uniform and slightly sticky, about 2–3 minutes.
2. Divide the mixture into 8 equal portions. With wet hands, shape each portion around a skewer into an elongated sausage shape about 5–6 inches long, pressing firmly to ensure it adheres.
3. Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). If using a broiler, position a rack 6 inches from the heat and preheat.
4. Grill the skewers 3–4 minutes per side, turning carefully, until well charred on the outside and cooked through but still juicy inside (internal temp ~160°F / 71°C for lamb). If broiling, broil 3–5 minutes per side, watching closely to avoid burning.
5. Transfer to a platter, sprinkle with additional sumac, and serve with lemon wedges and warm flatbread or rice.