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kabab_recipe.png
Main dishesLunch

Middle Eastern Kabab

Prep30 min
Cook45 min
Total1h 15m
Servings6
DifficultyEasy
Ingredients
  • 2 lbs gound meat (it can be half beef half lamp)
  • 1/2 white onion
  • 1 red paper
  • 4 gloves garlic
  • 1/4 cup chopped parsley
  • 2 tablespoon tomato paste
  • 2 teaspoon cumin
  • 2 teaspoon paprika
  • 2 teaspoon aleppo pepper (optional but recommended )
  • 1 teaspoon black pepper
  • 1 tablespoon salt

Instructions

  1. 1

    Start by adding the onion, red pepper, garlic, parsley, and spices to a blender, then blend until smooth. Transfer this mixture to the ground meat and mix thoroughly until everything is well combined.

  2. 2

    Spread the meat evenly onto a baking tray, pressing it down into a flat, uniform layer. Using a knife, gently score the surface into long, even strips.

  3. 3

    Place the tray in a preheated oven at 425°F (220°C) and bake for 30–45 minutes, until the meat is fully cooked and slightly crispy on the edges. Take care not to overcook, as this can dry out the meat.

  4. 4

    Once the meat is removed from the oven, allow it to rest for about 5 minutes. Then transfer it to a serving plate. Serve with flatbread, rice, and a fresh salad, or yogurt and enjoy.

Chef's Notes

Kebab isn’t originally one specific dish—it simply means “grilled meat” in languages like Arabic and Persian. Over centuries, it evolved into dozens of regional variations across the Middle East, from skewered meats to flat, spread-style kebabs baked on bread In fact, one of the earliest recorded versions dates back to medieval Persia, where soldiers would grill meat on their swords over open fires—simple, practical, and still the foundation of what we enjoy today.

Tags

kababmiddle easteasydeliciousground meat