Juicy Middle Eastern Kebabs
{"Chill the mixture for about 45 minutes before shaping to help it firm up.","Squeeze the onion well and reserve the liquid; brush a little of the onion liquid onto the skewers for extra flavor.","Don’t skip the baking soda—it's key for retaining moisture and juiciness.","Optional: Brush with melted butter or ghee before baking/grilling for added flavor.","Keep kebab pieces evenly sized on the skewer so they cook at the same rate.","Serving ideas: on pita bread, or with salads, pickles, hummus, or tahini dip; also great with roasted eggplant, rice, and tabbouli.","Storage: Store cooked kebabs in an airtight container for about 5 days.","Reheating: Reheat in the microwave, or on the grill/in the oven for about 8 minutes.","Salt is listed as 2–3 teaspoons; adjust to taste."}
Time: Prep: 60 mins, Cook: 15 mins, Total: 75 mins
Servings: 8
Ingredients
- 1 pound ground beef (80/20)
- 1 pound ground lamb (or just use beef)
- 1/2 bunch parsley
- 4 garlic cloves
- 1/2 yellow onion
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon 7 spices
- 1/2 tablespoon coriander powder
- 1 tablespoon sumac
- 1/2 tablespoon Aleppo pepper
- 1/4 tablespoon black pepper
- 2 to 3 teaspoons salt (or to taste; originally called for 1 tbsp table salt)
- 1/2 teaspoon baking soda (secret ingredient)
Instructions
- Chop your parsley and garlic or add to a food processor then add to the meat.
- Process the onion separately, then add it to a paper towel and squeeze out all the liquid, making sure to not throw it out. Add the chopped onion to the meat, then the spices, and mix.
- Don’t skip the baking soda. It helps in retaining moisture.
- Place in the fridge for 45 minutes before shaping on the skewer or until cold. When shaping, use the reserved onion liquid to add a little bit of flavor onto the beef skewer. Grill on medium low heat until cooked through and enjoy.
- Optionally, you can brush with a small amount of melted butter or ghee pre baking for some extra delicious flavor.