Entree: Syria – Coastal Syria – كباب هندي ➤ Kabab Hindi (Syrian coastal spiced meat kebabs simmered in a tomato-based sauce)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
35 min
Additional
15 min
Total
50 min
Ingredients
- 1 lb (454 g) ground lamb or beef
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 1 large egg, beaten
- 1/2 cup (15 g) fresh parsley, finely chopped
- 2 cloves garlic, minced, about 0.3 oz (8 g)
- 1/4 cup (30 g) breadcrumbs
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) baharat spice blend or 1 tsp (2 g) allspice + 1/2 tsp (1 g) ground coriander
- 1/4 tsp (0.5 g) ground cinnamon
- 3 tbsp (45 ml) olive oil, divided
- 14 oz (400 g) crushed tomatoes (canned) or ripe tomatoes, crushed
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) pomegranate molasses (optional)
- 2 tbsp (20 g) toasted pine nuts (optional)
- Fresh mint or parsley leaves for garnish
Instructions
1. In a large bowl combine ground meat, chopped onion, beaten egg, parsley, garlic, breadcrumbs, salt, pepper, cumin, baharat, and cinnamon. Mix gently until evenly combined; refrigerate 10–15 minutes to firm up.
2. Shape the mixture into oblong kebabs about 8–10 per pound (roughly 2–3 oz / 55–85 g each).
3. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat. Add kebabs in batches and sear on all sides until browned but not fully cooked, about 2–3 minutes per side. Transfer kebabs to a plate.
4. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil to the skillet, then add crushed tomatoes, tomato paste, and 1/2 cup (120 ml) water. Stir to combine, bring to a gentle simmer, and season with lemon juice and pomegranate molasses if using.
5. Return kebabs to the sauce, spoon sauce over them, cover, and simmer gently for 20–25 minutes until kebabs are cooked through and flavors meld.
6. Taste and adjust seasoning. Sprinkle toasted pine nuts and fresh herbs over the kebabs. Serve hot with rice, bulgur, or flatbread.
