Entree: Israel – Mediterranean Israeli – קבב חלבי ➤ Kebab Halabi (Aleppo-style spiced ground lamb kebabs grilled on skewers with warm spices and pine nuts)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

- 1 1/2 lb (680 g) ground lamb
- 1 small onion, finely grated and squeezed of excess liquid, about 4 oz (115 g)
- 3 cloves garlic, minced
- 1/4 cup (15 g) flat-leaf parsley, finely chopped
- 2 tbsp (16 g) pine nuts, lightly toasted
- 1 tbsp (8 g) Aleppo pepper (or 2 tsp crushed red pepper + 1 tsp sweet paprika)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground sumac
- 1/2 tsp (1 g) ground allspice
- 1/2 tsp (1 g) ground cinnamon
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil, plus more for brushing
- 1 tbsp (15 ml) cold water
- Wooden skewers soaked in water for 30 minutes or metal skewers
- Lemon wedges, for serving
- Pita bread and chopped salad or tahini, for serving (optional)

Instructions

1. In a large bowl combine ground lamb, grated onion, garlic, parsley, and toasted pine nuts. Add Aleppo pepper, cumin, sumac, allspice, cinnamon, salt, and pepper.
2. Add olive oil and cold water to help bind the mixture. Mix thoroughly with your hands for 2–3 minutes until the mixture is sticky and cohesive.
3. Divide mixture into 8 equal portions (for 4 servings, two kebabs each). Shape each portion around a skewer into a long sausage shape about 6–7 inches (15–18 cm) long, pressing firmly so the meat adheres to the skewer.
4. Preheat a grill or grill pan to medium-high and oil the grates. Brush kebabs lightly with oil.
5. Grill the kebabs 3–4 minutes per side, turning to get even charring, until internal temperature reaches 160°F (71°C) and the exterior is nicely browned.
6. Transfer to a plate to rest 2 minutes. Serve hot with lemon wedges, warm pita, tahini or a simple chopped salad.