Grilled Syrian Beef Kabobs with Lemon and Pine Nuts
Experience the rich flavors of the Middle East with these Grilled Syrian Beef Kabobs. Made with fatty ground beef blended with aromatic spices, fresh onion, and crunchy pine nuts, these kabobs are not only delicious but also incredibly satisfying. Perfect for gatherings, family dinners, or a memorable weekend meal, they are best served hot off the grill with warm pita and a splash of fresh lemon juice to elevate every bite. Share these delightful kabobs with friends and family for an unforgettable culinary experience!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
fatty ground beef (like chuck)
2 lbs (none)
tomato paste
4 tablespoons (none)
minced onion
2/3 cup (finely minced)
salt
2 teaspoons (none)
lemon
1 (juice only)
cinnamon
1/2 teaspoon (none)
cayenne pepper
2 dashes (none)
ground allspice
1 tablespoon (none)
pine nuts
1/3 cup (lightly toasted (optional))
oil
as needed (for brushing grill)
lemon wedges
for serving (cut into wedges)
pita bread
for serving (warmed on the grill)
Instructions
1
In a large mixing bowl, combine the ground beef, tomato paste, minced onion, salt, lemon juice, cinnamon, cayenne, ground allspice, and pine nuts. Use your hands to mix everything thoroughly until it forms a well-blended paste.
2
Wet your hands with water to prevent sticking. Take a handful of the meat mixture and form it around the base of a flat metal skewer, creating a sausage shape that tapers at both ends. Repeat this process until you have 3 to 4 kabobs per skewer, ensuring they are tightly packed.
3
Place the skewers on a sheet pan and smooth out the kabobs with your fingers. Refrigerate the skewers for at least 1 hour to help them firm up.
4
Prepare your charcoal grill or preheat a gas grill to medium-low heat. Brush the grill rack with oil to prevent sticking. Make sure the grill is a few inches away from the heat source to avoid burning.
5
Once the grill is evenly heated, gently press down on the kabobs to ensure they are secure on the skewers. Place the kabobs on the grill and cook undisturbed for about 7 minutes until they're deep brown and sizzling.
6
Carefully flip each skewer using a spatula, allowing them to cook on the other side until browned and juicy, about 10 to 15 minutes total. The kabobs should be cooked through but still moist.
7
Serve the kabobs hot off the grill with lemon wedges for squeezing and warm pita bread. Fill each pita with a few spoonfuls of salad and a kabob, enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Grilled Syrian Beef Kabobs?
They are a flavorful Middle Eastern dish made with fatty ground beef, aromatic spices like cinnamon and allspice, fresh onion, and crunchy pine nuts.
What type of beef is recommended for this recipe?
The recipe calls for 2 lbs of fatty ground beef, such as chuck, to ensure the kabobs remain juicy and satisfying.
Why is tomato paste used in Syrian beef kabobs?
Tomato paste is included in the mixture to add depth of flavor and help the ingredients bind into a well-blended paste.
How should the onion be prepared?
The onion should be finely minced, with about 2/3 cup needed for the mixture.
What spices give these kabobs their distinct flavor?
The aromatic spice blend consists of 2 teaspoons of salt, 1/2 teaspoon of cinnamon, 1 tablespoon of ground allspice, and 2 dashes of cayenne pepper.
Is there lemon in the meat mixture?
Yes, the juice of one lemon is mixed directly into the ground beef along with the other seasonings.
Do the pine nuts need to be toasted?
While optional, the recipe suggests using 1/3 cup of pine nuts that can be lightly toasted for extra crunch.
How do I keep the meat from sticking to my hands while forming kabobs?
You should wet your hands with water before handling the meat mixture to prevent it from sticking.
What type of skewers are best for these kabobs?
The recipe recommends using flat metal skewers to help hold the meat securely during grilling.
What shape should the kabobs be?
Form the meat into a sausage shape that tapers at both ends around the base of the skewer.
How many kabobs should I put on each skewer?
You should aim to place 3 to 4 tightly packed kabobs on each skewer.
Why do the kabobs need to be refrigerated before cooking?
Refrigerating the skewers for at least 1 hour helps the meat firm up so they stay on the skewers while grilling.
What is the ideal grill temperature for this recipe?
The grill should be preheated to a medium-low heat to ensure the meat cooks through without burning.
How do I prevent the kabobs from sticking to the grill?
Brush the grill rack with oil before placing the kabobs on the heat.
How far should the grill be from the heat source?
The grill rack should be positioned a few inches away from the heat source to avoid burning the meat.
Should I press the meat once it is on the skewer?
Yes, once the grill is heated, gently press down on the kabobs to ensure they are securely fastened to the skewers.
How long do the kabobs cook on the first side?
Cook the kabobs undisturbed for about 7 minutes until they are deep brown and sizzling.
What is the total cooking time for Syrian beef kabobs?
The total cooking time is approximately 10 to 15 minutes until they are browned and juicy.
How do I flip the kabobs on the grill?
Carefully flip each skewer using a spatula to ensure the meat stays intact.
How should I know when the kabobs are done?
They should be deep brown on the outside and cooked through while remaining moist on the inside.
What is recommended for serving alongside the kabobs?
Serve them with fresh lemon wedges for squeezing and warm pita bread.
How is the pita bread prepared?
The pita bread should be warmed on the grill before being served.
Can I add vegetables to the pita?
Yes, the recipe suggests filling each pita with a few spoonfuls of salad along with a kabob.
How many ingredients are required for this recipe?
The recipe uses a total of 12 ingredients, including the beef, spices, and items for serving.
What makes this a Syrian-style recipe?
The use of ingredients like ground allspice, cinnamon, pine nuts, and the specific shaping technique on flat skewers are characteristic of Syrian cuisine.
Can I use a gas grill for this recipe?
Yes, you can use either a charcoal grill or a preheated gas grill set to medium-low.
Is this recipe considered spicy?
It has a mild kick from the two dashes of cayenne pepper, but it is primarily focused on aromatic spices.
Should I smooth the meat before refrigerating?
Yes, place the skewers on a sheet pan and smooth out the meat with your fingers before putting them in the fridge.
What is the texture of the pine nuts in the dish?
The pine nuts provide a crunchy texture that contrasts with the soft ground beef.
What is the best way to enjoy these kabobs?
They are best enjoyed hot off the grill, shared with friends and family for a memorable culinary experience.