Kebab
These juicy lamb kebabs are fragrant with cumin, allspice, and a hint of cinnamon, then seared until browned and lightly charred. Served with warm flatbread, crisp vegetables, and creamy tahini sauce, they make a classic, satisfying meal with bold but approachable flavours.
Ingredients
Kebab mixture
- 300 gminced lamb
- 80 gonion, very finely grated and squeezed dry
- 15 gflat-leaf parsley, finely chopped
- 1 tspground cumin
- 1/2 tspground allspice
- 1/4 tspground cinnamon
- 3/4 tspfine salt
- 1/4 tspblack pepper
Tahini sauce
- 40 gtahini
- 15 mllemon juice
- 30-45 mlcold water
- 1 small clovegarlic, finely grated
- 1/8 tspfine salt
For cooking and serving
- 10 mlolive oil
- 2 pieces (about 120 g total)flatbread
- 120 gtomato, sliced
- 100 gcucumber, sliced
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 6
Rest the kebabs for 2 minutes, then serve on the warm flatbread with tahini sauce, sliced tomato, and sliced cucumber.
Nutrition per serving
Notes
- •Squeezing moisture from the onion is important; excess liquid can make the kebabs split and steam instead of char.
- •Do not overwork the lamb mixture for too long after it becomes sticky, or the kebabs can turn firm rather than tender.
- •If using wooden skewers, soak them first and shape the meat tightly around them.
- •A little chopped onion sumac salad or pickles would also be excellent alongside.
Background
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.
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