Syrian kabob is seasoned ground meat shaped around skewers and grilled until browned outside and juicy within. This version combines beef and lamb with parsley, onion, cumin, and Aleppo pepper, then serves the skewers with flatbread, salad, and tangy sauces; Syrian recipes vary by region and household.
Ingredients
- 1 1/2 lb (680 g) ground beef, preferably 80% lean
- 1/2 lb (227 g) ground lamb
- 1 small yellow onion, finely grated, about 1/2 cup (75 g)
- 1/2 cup (15 g) finely chopped flat-leaf parsley, packed
- 2 garlic cloves, finely grated or minced, about 2 tsp (10 g)
- 1 1/2 tsp (7 g) fine salt
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) Aleppo pepper
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground cinnamon
- 1 tbsp (15 ml) olive oil, for lightly oiling the grill grates
- 4 large metal flat skewers, or 8 shorter metal skewers
- 1 lemon, cut into wedges, for serving
Instructions
- Prepare the onion. Grate the onion on the large holes of a box grater. Transfer it to a clean kitchen towel or a few layers of paper towel and squeeze firmly over the sink to remove excess liquid. This matters: too much onion juice can make the meat mixture loose and harder to keep on the skewers. Measure about 1/2 cup (75 g) of the drained onion.
- Mix the meat and seasonings. Put the beef and lamb in a large bowl. Add the drained onion, parsley, garlic, salt, cumin, coriander, Aleppo pepper, black pepper, and cinnamon. Using clean hands, mix and knead for about 2 minutes, just until the seasonings are evenly distributed and the mixture begins to feel cohesive. Avoid working it for a long time, which can make the cooked kabob dense.
- Chill the mixture. Cover the bowl and refrigerate for 30 minutes. Chilling firms the fat and gives the meat time to hold together, making shaping easier. If using bamboo skewers instead of metal, soak them in water during this same 30-minute period; thin bamboo skewers are more likely to scorch or break, so metal is preferable.
- Heat the grill and shape the kabob. Preheat a gas or charcoal grill to medium-high, about 400–450°F (204–232°C). Clean the grates and lightly brush them with the olive oil. Divide the chilled mixture into eight equal portions. With damp hands, mold each portion around a flat skewer into an even sausage shape about 5 inches (13 cm) long and 1 inch (2.5 cm) thick. Press firmly enough to eliminate air pockets and make the ends secure, but do not squeeze so hard that the meat becomes compact.
- Grill the skewers. Set the skewers over direct heat. Grill for about 10–12 minutes, turning every 2–3 minutes so the meat browns on several sides without burning. Grill temperature and skewer thickness affect timing, so use a food thermometer rather than relying only on color. Insert it into the center of the thickest kabob; because this recipe uses ground meat, the USDA FSIS safe minimum internal temperature is 160°F (71°C). If a skewer needs more time, turn it and continue grilling until it reaches that temperature.
- Rest and serve. Transfer the cooked skewers to a clean platter and rest for 3 minutes. Serve hot with lemon wedges and the accompaniments of your choice. Keep raw-meat utensils and plates separate from the cooked kabob.
Tips
- Drain the onion well. Onion contributes sweetness and moisture, but free liquid interferes with shaping. Squeeze it until it feels damp rather than dripping, and do not add extra onion juice to the bowl.
- Use a flat skewer if possible. Ground meat can rotate on a round skewer when you turn it. A broad, flat metal skewer gives it more surface to grip. If you only have round skewers, use two parallel skewers for each kabob to help keep it steady.
- Adjust the spice without losing the balance. Aleppo pepper is fruity and moderately mild. If it is unavailable, use 3/4 tsp (1.5 g) sweet paprika plus a small pinch of cayenne; this substitute is less fruity and may be hotter, so start modestly. Ground lamb can also be replaced with an equal amount of beef, though the result will be less rich.
- Check the first skewer before shaping all of them. Grill one kabob and check that it stays attached and tastes properly seasoned. If the mixture seems too soft, chill it longer; avoid trying to fix it with a lot of breadcrumbs, which change the texture of the meat.
Serving Suggestions
Serve the kabob straight from the grill with warm pita or another soft flatbread. Add a chopped tomato-and-cucumber salad, sliced red onion, fresh parsley, and lemon wedges for a bright, crisp contrast to the savory meat. A bowl of hummus, tahini sauce, or garlic sauce makes a good dip, while pickled turnips or cucumbers bring a sharp, briny note.
For a fuller meal, pair the skewers with rice pilaf or bulgur, grilled tomatoes, and peppers. You can pull the meat from the skewers and tuck it into pita with salad and sauce for a casual sandwich. If serving several people, arrange the kabob on a platter with the sides around it, and keep sauces in separate bowls so everyone can build a plate to taste. Lemon is particularly useful at the table because a squeeze just before eating lifts the spice and meat flavors without making the kabob taste overly seasoned.
Variations
Make it all beef: Replace the lamb with another 1/2 lb (227 g) ground beef. Choose meat with some fat, such as 80% lean, so the kabob stays moist over direct heat. Very lean meat is more likely to dry out and can be more difficult to shape.
Use a stovetop grill pan: Heat a lightly oiled grill pan over medium-high heat. Cook the skewers in batches, turning them every few minutes until browned and the centers reach 160°F (71°C). Leave room between the skewers; crowding traps steam and reduces browning. A little smoke is normal, so turn on the kitchen fan.
Add a sharper Aleppo-style finish: Serve the cooked meat with a pinch of sumac and chopped parsley. Sumac is a tart, reddish spice that may be stocked in Middle Eastern groceries; lemon wedges are a practical substitute, though they add fresh citrus rather than sumac’s dry, tangy flavor. Keep the sumac on the side if guests have different preferences.
Shape without skewers: Form the mixture into eight oblong patties and grill them on oiled grates or cook them in a heavy skillet. The flavor remains similar, but the presentation is closer to grilled meat patties than classic skewer kabob. Use the same thermometer check for ground meat, and avoid pressing the patties while they cook, since that squeezes out juices.
Storage and Reheating
Refrigerate cooked kabob within 2 hours of grilling, in a shallow airtight container. It keeps for 3–4 days in the refrigerator. For longer storage, freeze the cooked kabob in a freezer-safe container for up to 3 months for best quality. Thaw frozen portions in the refrigerator rather than on the counter.
To reheat, remove the meat from metal skewers if needed and place it in a covered oven-safe dish with a spoonful of water or broth to limit drying. Warm in a 325°F (163°C) oven until hot throughout, checking that leftovers reach 165°F (74°C). A covered skillet over low heat also works; turn the pieces occasionally and add a little liquid if the pan becomes dry. The microwave is convenient for individual portions: cover loosely, heat in short intervals, and check the center for 165°F (74°C). Reheated kabob can be less juicy than freshly grilled, so serve it with sauce or tuck it into warm pita.
Frequently Asked Questions
Can I prepare the meat mixture ahead of time?
Yes. Mix and cover the meat, then refrigerate it for up to 24 hours before shaping and grilling. Keep it cold, and shape the skewers shortly before cooking. The 30-minute chill in the recipe is enough for easier handling, but a longer refrigerated rest is also practical when preparing dinner ahead.
Why does the meat fall off the skewers?
The mixture may be too wet, insufficiently mixed, or not pressed firmly enough around the skewer. Drain the grated onion well, chill the mixture, and mold it into an even layer with the ends secured. Flat skewers offer more grip than round ones. Turn the kabob gently and wait until a side has browned before rotating it.
Can I cook Syrian kabob in the oven?
Yes. Arrange the shaped skewers on a foil-lined rimmed baking sheet, ideally on a rack, and broil them several inches from the heat. Turn carefully as they brown and cook until a thermometer inserted into the thickest portion reads 160°F (71°C). Broilers vary, so watch closely; the meat may brown faster in one oven than another.
Is Aleppo pepper essential?
No. It gives this version a gentle warmth and a fruity, slightly tangy character, but the recipe still works without it. Substitute sweet paprika with a small pinch of cayenne for a similar color and adjustable heat. Regular hot chili flakes can taste sharper and hotter, so use less and add more at the table if desired.
Can I make the kabob without lamb?
Yes. Use 2 lb (907 g) ground beef total, ideally around 80% lean. Lamb adds a distinctive richness, so an all-beef mixture tastes a little milder, but the onion, parsley, garlic, and spices still make a well-seasoned kabob. The same shaping, chilling, and 160°F (71°C) ground-meat temperature guidance apply.
Related
- Syrian Molokhia Recipe with Chicken, Rice and Garlic
- Karen Martini Syrian Chicken Recipe with Spiced Rice
- Syrian Falafel Recipe: Crisp, Herb-Filled Fava Patties
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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