Middle Eastern Spiced Lamb Kabobs
Experience the rich and savory flavors of the Middle East with these delectable lamb kabobs, inspired by traditional recipes from Israeli and Mizrachi cuisine. When I lived in a mircaz klita (an absorption center for new immigrants) in Jerusalem, a wonderful Jewish-Iraqi family introduced me to this delightful dish, perfect for family gatherings or festive occasions. Shaped into small patties, these kabobs are bursting with fragrant herbs and spices, making them a flavorful centerpiece for any meal. They can be easily cooked in the oven or grilled for that smoky flavor. Serve them alongside creamy hummus, warm pita bread, and a refreshing Israeli salad for a true taste of Israel. Enjoy these kabobs that encapsulate the warmth of home-cooked Middle Eastern meals!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
ground beef (or lamb)
2 lbs (raw)
onion
1 (minced)
garlic powder
1 teaspoon (dry)
salt
1 teaspoon (dry)
fresh ground pepper
to taste (ground)
fresh parsley
1/2 cup (minced)
fresh mint (or dried)
2 teaspoons (minced (or dry))
allspice
1 teaspoon (dry)
cumin
1 teaspoon (dry)
ginger
1/2 teaspoon (dry)
eggs
2 (beaten)
Instructions
1
In a large mixing bowl, combine the ground beef (or lamb), minced onion, garlic powder, salt, fresh ground pepper, minced parsley, fresh mint, allspice, cumin, ginger, and beaten eggs.
2
Mix all the ingredients thoroughly until well blended. For best results, use your hands to combine everything evenly.
3
Once mixed, take a portion of the mixture and shape it into small oblong patties or mini-burger shapes. Aim for uniform sizes to ensure even cooking.
4
Preheat your oven's broiler or prepare your grill. Line a broiler pan with aluminum foil for easy cleanup and lightly spray it with cooking oil.
5
Place the patties on the prepared broiler pan, ensuring they are not touching to allow even cooking.
6
Broil the kabobs for about 10 minutes on one side, then carefully flip and broil for an additional 10 minutes, or until they are cooked through and have a nice golden-brown color on both sides.
7
Once cooked, remove from the oven and let them rest for a few minutes before serving.
8
Serve your kabobs hot with a side of hummus, pita bread, and Israeli salad. B'tayavon!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary meat used in these Middle Eastern Spiced Kabobs?
The recipe calls for 2 lbs of ground beef or lamb as the primary protein.
How should the kabobs be shaped before cooking?
The mixture should be shaped into small oblong patties or mini-burger shapes.
What is the best way to mix the ingredients together?
For the best results, use your hands to thoroughly combine the meat, herbs, and spices evenly.
Can I grill these lamb kabobs?
Yes, these kabobs can be grilled for a smoky flavor or cooked in the oven's broiler.
What are the recommended side dishes for this recipe?
It is recommended to serve them with creamy hummus, warm pita bread, and a refreshing Israeli salad.
How long should the kabobs be broiled in the oven?
Broil the kabobs for about 10 minutes on one side, then flip and broil for another 10 minutes until golden-brown.
What spices provide the flavor profile for this dish?
The flavor comes from a blend of garlic powder, allspice, cumin, and ginger, along with salt and pepper.
Are eggs required for this recipe?
Yes, the recipe requires 2 beaten eggs to help bind the ingredients together.
What kind of fresh herbs are used?
The recipe uses 1/2 cup of minced fresh parsley and 2 teaspoons of fresh or dried mint.
How should I prepare the onion?
One onion should be finely minced before being added to the meat mixture.
How can I make the cleanup easier when broiling?
Line your broiler pan with aluminum foil and lightly spray it with cooking oil.
Is this recipe inspired by a specific culture?
Yes, it is inspired by traditional Israeli and Mizrachi cuisine, specifically influenced by a Jewish-Iraqi family.
Should the kabobs rest after cooking?
Yes, once removed from the oven, let the kabobs rest for a few minutes before serving.
What is the preparation requirement for the meat?
The meat should be raw and ground when you begin the mixing process.
How much cumin is needed?
The recipe calls for 1 teaspoon of dry cumin.
How much ginger should I add?
Add 1/2 teaspoon of dry ginger to the mix.
What is the total amount of allspice used?
The recipe uses 1 teaspoon of dry allspice.
Can I use dried mint if I don't have fresh?
Yes, the recipe allows for 2 teaspoons of either fresh minced mint or dried mint.
What is the purpose of spacing the patties on the pan?
Ensure the patties are not touching to allow for even cooking on all sides.
How much garlic powder is used?
The recipe uses 1 teaspoon of dry garlic powder.
Is there a specific size for the patties?
While no exact weight is given, the goal is uniform sizes to ensure they all cook at the same rate.
Is ground pepper included?
Yes, fresh ground pepper should be added to taste.
How many ingredients are in this recipe?
There are 11 primary ingredients including the meat, herbs, spices, and eggs.
What is the texture of the finished kabobs?
They should have a golden-brown exterior and be cooked through, staying moist and savory.
Does this recipe use skewers?
No, these kabobs are traditionally shaped into small patties rather than being threaded onto skewers.
What is 'B'tayavon'?
It is the Hebrew equivalent of 'Bon Appétit,' used to wish someone a good meal.
Can I use both beef and lamb together?
While the recipe suggests either, you can use a combination of both for a unique flavor profile.
Is the onion cooked before adding to the meat?
No, the onion is minced and added raw to the meat mixture to cook during the broiling process.
Are these kabobs suitable for a family gathering?
Yes, their small patty size and flavorful herbs make them a perfect centerpiece for festive occasions.
What tag categories describe this recipe?
This recipe is tagged as Middle Eastern, Israeli, Mizrachi, healthy, and suitable for dinner or appetizers.