Middle Eastern Kebabs
These kebabs are a blend of ground beef and lamb mixed with spices, parsley, and baking soda to ensure tenderness and flavor, perfect for grill parties and weeknight dinners.
Ingredients
Meat Mixture
- 1 lb ground beef (80/20) Alternatively, use all lamb.
- 1 lb ground lamb Or use 2 lbs of beef if preferred.
- ½ bunch fresh parsley, finely chopped
- 4 cloves garlic, minced
- ½ medium yellow onion, processed and squeezed (reserve liquid) Concentrates flavor without making the meat wet.
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp seven-spice (Baharat-style blend)
- ½ tbsp ground coriander
- 1 tbsp sumac
- ½ tbsp Aleppo pepper Or mild crushed red pepper.
- ¼ tbsp black pepper
- 2–3 tsp salt Taste and adjust; recommended 1 tbsp originally.
- ½ tsp baking soda Keeps meat juicy.
Optional
- melted none butter or ghee For brushing before/after grilling.
Instructions
Preparation
- Chop parsley and garlic finely and add to a large bowl with the ground beef and lamb.
- Process onion in a food processor until very fine, then squeeze out as much liquid as possible and keep that liquid.
- Add the squeezed onion solids to the meat bowl.
- Sprinkle in garlic powder, onion powder, seven-spice, ground coriander, sumac, Aleppo pepper, black pepper, salt, and baking soda.
- Mix gently until thoroughly combined without overworking, then cover and refrigerate for at least 45 minutes.
Grilling
- Once chilled, divide the mixture and shape onto skewers.
- Use the reserved onion liquid to lightly dampen your hands or brush onto the meat for flavor.
- Grill over medium-low heat, turning frequently until fully cooked (internal temp ~160°F / 71°C).
- Optionally brush with melted butter or ghee just before removing from heat.
Notes
Serve with warm pita, yogurt, and fresh salad for a complete meal. The kebabs can be made ahead of time and stored in the fridge for a couple of days or frozen for up to 3 months.