I made these kabaabs by chance when abati said “what’s for lunch?”, and I said “we have left over rice, and I’m making salad”…. You know, rice and salad for lunch doesn’t make sense all that much for a Syrian. So he said, why not make some kabaab?! As he fired up the coals, I got working. The whole family had such a wonderful picnic under the sky in our huge backyard..
Yields: 15 skewers
500 g minced lamb
1/2 bunch fresh parsley, chopped
a large pinch of salt, baharat and a small pinch of ground pepper
2 medium onions for grilling (optional)
Prepare a coal grill, stove broiler or electrical grill.
Soak wooden skewers in water and set aside.
If frozen, defrost the meat in the fridge, the meat needs to be cold but defrosted for it to stick onto the skewers.
Add the salt, pepper and baharat to the meat and knead for a minute.
Knead in the chopped parsley.
Use a dampened hand to carefully spread the mince onto a skewer. If your hand is too wet, you’ll end up with a very gluggy and sad looking skewer.
Grill the skewers, turning them frequently to your preferred level of doneness, generally the skewers are left to cook for 8 to 10 minutes.
To grill the onion, quarter the onions, leaving their skin on.
Skewer the quarters and cook on the grill for 10 to 15 minutes.
Serve with pita bread, hummus dip, and this salad.
Wrap up your delectable sandwich wrap and,