Syrian Beef Kebabs

  • Aug, 08 , 22
  • Shuli Madmone


4 - 6



1 lb. ground beef
1/2 bunch of parsley leaves, finely chopped
1/2 small onion, finely chopped
3 garlic cloves, minced
1/4 tsp ground Allspice
1 tsp Aleppo pepper
1/4 - 1/2 tsp sea salt
1/4 tsp ground black Pepper
2 Tbsp. roasted pine nuts
4 Tbsp. olive oil


Combine all ingredients in a bowl, and knead very well into a paste.


Hold a flat metal skewer (not the non-stick kind) pointed up in one hand. Dip the other hand in a bowl of water, then take a handful of meat mixture and form it around the base of the skewer into a small sausage shape with pointed end up. You can also use a single serving skewer or a longer one that can hold up to 3 small kebabs.


Place the finished skewers on a flat sheet or pan, and smooth kebabs with fingers, making sure they are fairly smooth and secured on the skewers.


Prepare charcoal grill, or turn on gas grill to medium-low heat. Spray or brush oil on a clean grill rack, and place it within a few inches of the fire. Fire should not be too hot, and rack should be at least several inches from heat source.


When the rack is thoroughly heated, gently squeeze the kebabs to make sure they are secure on the skewers, and place them on the grill. Meat should start sizzling gently; it should not spit or turn black. Cook the kebabs until deep brown for at least 7 minutes. Do not turn or move them during the cooking process. When meat lifts easily from the grill, slide a spatula under kebabs and turn over. Continue grilling until brown on both sides and still juicy, but cooked through the middle, approximately 10 to 15 minutes total. Serve hot with lemon wedges and pita bread that has been warmed on the grill. Put a few spoonful's of salad and hummus into each pita with the meat.