Kebab Halabi

🛒 Ingredients

• Ground Lamb (80/20 fat ratio) 180 g · 518 kcal
• Onion 30 g · 12 kcal
• Red Bell Pepper 30 g · 9 kcal
• Garlic 5 g · 7 kcal
• Fresh Parsley 5 g · 2 kcal
• Ground Black Pepper 1 g · 3 kcal
• Paprika 1 g · 3 kcal
• Ground Cumin 1 g · 3 kcal
• Tomato (for grilling) 50 g · 9 kcal
• Green Chili Pepper 10 g · 4 kcal
• Olive Oil 5 g · 45 kcal

👨‍🍳 Instructions

1. Finely mince the onion, red bell pepper, garlic, and fresh parsley; use a food processor for best results. Squeeze out excess liquid from the minced vegetables to prevent the kebab mixture from becoming watery.
2. In a large bowl, combine the ground lamb, minced vegetables, black pepper, paprika, and cumin; season generously with salt. Knead the mixture by hand for 5-7 minutes until it becomes sticky and well-combined, ensuring the fat emulsifies.
3. Divide the meat mixture into equal portions (about 100-120g each) and firmly press each portion around flat metal skewers, shaping them into elongated logs about 15-20 cm long.
4. Preheat your grill to medium-high heat. Brush the kebabs and whole tomatoes/green chilies with olive oil.
5. Grill the kebabs for 3-4 minutes per side, turning occasionally, until nicely browned and cooked through. Grill the tomatoes and chilies alongside until tender and slightly charred.
6. Serve the hot Kebab Halabi immediately with the grilled tomatoes and green chilies, optionally garnished with fresh parsley or sumac. It pairs wonderfully with warm pita bread or rice.