Kebab (or kifteh) is probably the most popular dish to grill in the Middle East. No wonder, as the ground meat is relatively cheap, but the combination of herbs, spices and nuts all add flavor, and if you add the irresistible aroma of a charcoal grill, you get a truly irresistible main course.
There are many variations to kebabs in the Middle East, ranging from simple ground lamb shoulder with just a little salt, to a combination of beet and lamb with pine nuts, herbs and more. Here’s my version.
Middle Eastern lamb and pistachio kebab
Course: Main courseCuisine: Arab, IsraeliDifficulty: Medium20
kebabs30
minutes30
minutes1
hourINGREDIENTS
1 cup raw pistachio or pine nuts
2 cups flat parsley
½ -1 Serrano pepper, seeded
6 garlic cloves
1 lb. ground lamb (preferably shoulder)
1 lb. found beef chuck
2 teaspoons pomegranate molasses (or lemon juice)
4 teaspoons date syrup (silan, or honey)
3 teaspoons Kosher salt
1 teaspoon black pepper
To serve: chopped salad, tahini sauce, pita bread
DIRECTIONS
- Put pistachio, parsley, Serrano pepper and garlic cloves in the bowl of a food processor and mix to get fine crumbs.
- Put lamb and beef in a large bowl. Add the pistachio mixture, the pomegranate molasses and date syrup, salt and pepper and knead for 3 minutes with your hands to get a sticky mixture. Cover with plastic wrap and put in the fridge for half an hour, and up to 4 hours.
- Light charcoal or gas grill, or a heavy bottom pan on medium heat.
- Divide meat mixture into 20 equal pieces and shape into 2-3 inch long kebabs. Make sure the mixture is tight, so it will not fall apart on the grill.
- Grill until kebabs are dark on the outside and fully cook inside, 3-4 minutes on each side.
- Serve immediately, with chopped salad, tahini sauce and pita bread.