Ingredients
- ½ kg ground meat (mix of beef and lamb)
- 1 onion (minced, excess water drained)
- 1 red bell pepper (minced, excess water drained)
- 1 long green pepper (minced)
- 1 tablespoon garlic (minced)
- 2 tablespoons fresh parsley (chopped)
- 2 teaspoons Himalayan pink salt (or to taste)
- 1 teaspoon black pepper (freshly ground)
- 1 teaspoon smoked paprika powder
- 2 teaspoons cumin powder
- 2 teaspoons pul biber (Aleppo pepper)
- 2 teaspoons sumac
- ¼ teaspoon cinnamon powder
- a few drops of oil (for frying)
Instructions
- In a large bowl, combine all the ingredients. Knead the mixture thoroughly with your hands for 7 to 8 minutes until it becomes sticky and fully incorporated.
- Cover and refrigerate the mixture for 2 hours.
- Divide the mixture into 4 equal portions.
- Wet your hands and shape each portion around a skewer to form kebabs.
- Heat a flat pan or tawa, brush with oil, and cook the kebabs until fully cooked and nicely charred on both sides, flipping every few minutes.
- Baste the kebabs with pan juices to keep them moist. You can also warm lavash bread over the kebabs to absorb extra flavor.
- Serve with warm lavash bread or bulgur pilaf, grilled veggies, onion salad, and yogurt sauce. Enjoy! And remember “COOKING IS EASY!”
Notes
- Use high-fat meat for juicy kebabs. Traditionally, lamb tail fat is added, but this version uses 30% fat minced meat.
- If using bamboo skewers, soak them in water for at least 1 hour to prevent burning.