Kebab

Nutrition · per serving

Steps

1. 1

   Prepare the kebab mixture: in a bowl, combine the minced lamb, grated and squeezed onion, parsley, cumin, allspice, cinnamon, salt, and black pepper. Mix with your hand for 1-2 minutes until the mixture looks slightly sticky and cohesive; this helps it hold together during cooking without becoming dense.

   300 g minced lamb80 g onion, very finely grated and squeezed dry15 g flat-leaf parsley, finely chopped1 tsp ground cumin1/2 tsp ground allspice1/4 tsp ground cinnamon3/4 tsp fine salt1/4 tsp black pepper
2. 2

   Divide the mixture into 4 equal portions and shape each into a short, elongated kebab about 10-12 cm long and 2 cm thick. Press firmly so there are no cracks. If you like, shape them around skewers, or leave them free-form for a pan or grill pan.

   300 g minced lamb80 g onion, very finely grated and squeezed dry15 g flat-leaf parsley, finely chopped1 tsp ground cumin1/2 tsp ground allspice1/4 tsp ground cinnamon3/4 tsp fine salt1/4 tsp black pepper
3. 3

   Make the tahini sauce: whisk the tahini, lemon juice, garlic, and salt together. It will seize at first; gradually whisk in the cold water until smooth, pale, and pourable but still creamy.

   40 g tahini15 ml lemon juice30-45 ml cold water1 small clove garlic, finely grated1/8 tsp fine salt
4. 4

   Heat a grill pan or heavy frying pan over medium-high heat until hot. Brush in the olive oil, then cook the kebabs for 4-5 minutes on the first side and 3-4 minutes on the second, turning gently once browned. They should be well coloured outside and cooked through to the centre; the juices should run clear.

   10 ml olive oil300 g minced lamb80 g onion, very finely grated and squeezed dry15 g flat-leaf parsley, finely chopped1 tsp ground cumin1/2 tsp ground allspice1/4 tsp ground cinnamon3/4 tsp fine salt1/4 tsp black pepper
5. 5

   Warm the flatbread briefly in the same pan or directly over a low flame for 20-30 seconds per side until soft and pliable. This makes it easier to fold and improves flavour.

   2 pieces (about 120 g total) flatbread
6. 6

   Rest the kebabs for 2 minutes, then serve on the warm flatbread with tahini sauce, sliced tomato, and sliced cucumber.

   2 pieces (about 120 g total) flatbread40 g tahini15 ml lemon juice30-45 ml cold water1 small clove garlic, finely grated1/8 tsp fine salt120 g tomato, sliced100 g cucumber, sliced

Origin & History

Kebab is deeply rooted across the Eastern Mediterranean and Middle East, and in Israel it is commonly served in pita or laffa with tahini, salads, and pickles. The seasoning here reflects the regional preference for warm spices, herbs, and simple charcoal-style cooking that highlights the richness of lamb.