Kabab, the king of all grilled meat, is a summer season favourite. Lamb is blended with garlic and parsley, grilled and served with assorted salads and veggies. With over 20 varieties, that is the most well-liked one in Syria. Easy, smoky, genuine and elegant!


1 pound floor/minced lamb (or beef)

2 gloves mashed garlic

1 cup chopped parsley

1/2 teaspoon paprika.

1/4 teaspoon black pepper.

1 teaspoon salt.

some oil for grilling (or non-stick spray)

12 metallic skewers (or soaked wood ones)


1. Put together grill (medium-high warmth). Utilizing coal or wooden is extra genuine.

2. Combine collectively all substances (apart from oil).

3. Kind the combination into 10-12 balls. Place every ball across the tip of a skewer, flattening right into a 2 inch slim oval, then press gently on it to make it stick on skewer. Make dents on kabab as in image. Repeat with the remaining skewers. (this step could be tough at first however ought to get simpler together with your third skewer!). You may dampen you hand with some water so the meat combination received’t stick on it.

4. Calmly oil grate.

5. Grill kabab till brown outdoors to your most well-liked doneness. Syrians meat is all the time well-done however moist. Flip often, about 5 minutes on all sides.

6. Place accomplished kababs in between two flat bread loaves and maintain in a closed container to maintain heat. Individuals love this bread because it will get soaked with juices from kabab.

7. Serve straight away with hummus, Beewaz (parsley salad), assorted grilled greens (tomatoes, onion and inexperienced pepper) and Syrian On a regular basis Salad.

Makes 10-12 skewers


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