Juicy Middle Eastern Kebabs Recipe

Introduction

These Juicy Middle Eastern Kebabs combine the rich flavors of beef and lamb with a blend of aromatic spices for a delicious, tender result. Perfect for grilling, they bring a taste of the Middle East straight to your backyard or kitchen.

Ingredients

• 1 pound ground beef (80% lean / 20% fat)
• 1 pound ground lamb (or just use beef)
• ½ bunch parsley
• 4 garlic cloves
• ½ yellow onion
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon 7 spices
• ½ tablespoon coriander powder
• 1 tablespoon sumac
• ½ tablespoon Aleppo pepper
• ¼ tablespoon black pepper
• 2-3 teaspoons salt (or to taste)
• ½ teaspoon baking soda (secret ingredient)

Instructions

1. Step 1: Chop the parsley and garlic finely or pulse them together in a food processor, then add the mixture to the ground meat.
2. Step 2: Process the yellow onion separately, then wrap it in a paper towel and squeeze out all the liquid, reserving it. Add the chopped onion to the meat along with all the spices, and mix thoroughly.
3. Step 3: Add the baking soda to the mixture and mix well. This ingredient helps retain moisture for juicier kebabs.
4. Step 4: Refrigerate the mixture for 45 minutes or until cold before shaping onto skewers. When shaping, use a small amount of the reserved onion liquid to moisten and flavor the meat.
5. Step 5: Grill the kebabs over medium-low heat until cooked through. Optionally, brush with melted butter or ghee before cooking for extra richness.

Tips & Variations

• Using a mix of beef and lamb adds depth of flavor, but you can use beef alone if preferred.
• Do not skip squeezing out the onion liquid—it prevents sogginess while keeping the meat juicy.
• Adjust salt to your taste, starting with less and adding more if needed.
• Try serving with fresh pita, tahini sauce, or a side of tabbouleh for an authentic meal.

Storage

Store any cooked kebabs in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently over low heat or in a microwave to avoid drying out. Uncooked meat mixture can be refrigerated for up to 24 hours before grilling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these kebabs without lamb?

Yes, you can use all beef if you prefer or don’t have lamb on hand. The kebabs will still be flavorful and juicy.

Why do I need to add baking soda?

Baking soda acts as a tenderizer and helps the meat retain moisture, making your kebabs juicier and more tender after grilling.

Juicy Middle Eastern Kebabs Recipe

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★★★★★

4.6 from 78 reviews

These Juicy Middle Eastern Kebabs combine a flavorful blend of ground beef and lamb with aromatic herbs and traditional spices to create tender, juicy skewers perfect for grilling. Marinated with fresh parsley, garlic, onions, and a secret ingredient—baking soda—these kebabs retain moisture and deliver an authentic taste of Middle Eastern cuisine. Ideal for outdoor BBQs or a cozy stovetop grill pan cook, they make a delicious and satisfying meal.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 2 minutes
• Yield: 8–10 kebabs 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Meat

• 1 pound Ground Beef (80 lean / 20 fat)
• 1 pound Ground Lamb (or substitute with all beef)

Herbs & Aromatics

• ½ bunch Parsley, chopped
• 4 Garlic Cloves, chopped
• ½ Yellow Onion

Spices & Seasonings

• 1 tablespoon Garlic Powder
• 1 tablespoon Onion Powder
• 1 tablespoon 7 spices
• ½ tablespoon Coriander Powder
• 1 tablespoon Sumac
• ½ tablespoon Aleppo Pepper
• ¼ tablespoon Black Pepper
• 2–3 teaspoons Salt (adjust to taste)
• ½ teaspoon Baking Soda (secret ingredient)

Instructions

1. Prepare Herbs and Garlic: Chop the parsley and garlic cloves finely or pulse them in a food processor until minced. Add this mixture to the ground meat.
2. Prepare Onion: Process the yellow onion separately in the food processor. Then place the processed onion on a paper towel and squeeze out the excess liquid, reserving this liquid for later use. Add the chopped onion to the meat mixture.
3. Add Spices and Mix: Add garlic powder, onion powder, 7 spices, coriander powder, sumac, Aleppo pepper, black pepper, salt, and baking soda to the meat mixture. Mix everything thoroughly until well combined. The baking soda will help the kebabs stay juicy.
4. Chill the Mixture: Cover the meat mixture and place it in the refrigerator for 45 minutes or until cold. This resting period allows the flavors to meld and makes the mixture easier to shape.
5. Shape Kebabs: Using your hands, form the meat mixture around skewers, shaping them firmly. Before grilling, brush the kebabs lightly with some of the reserved onion liquid to enhance flavor and moisture.
6. Grill the Kebabs: Place the skewers on a preheated grill set to medium-low heat. Cook the kebabs turning occasionally until they are cooked through and evenly browned, usually about 10-12 minutes total depending on thickness.
7. Optional Flavor Boost: For extra richness, brush the kebabs with melted butter or ghee before grilling.
8. Serve and Enjoy: Remove kebabs from grill and serve hot with your choice of sides such as rice, salad, or flatbread.

Notes

• Make sure to squeeze out excess onion liquid but reserve it to brush on the kebabs before grilling for added flavor and moisture.
• Adjust salt quantity based on your taste preference, starting with less and adding more if needed.
• Baking soda is a key ingredient to keep the meat tender and juicy; do not skip it.
• Using a mix of ground beef and lamb gives authentic flavor but you can use all beef if preferred.
• Grill on medium-low heat to prevent the kebabs from burning while ensuring they cook through evenly.
• Optionally brush with melted ghee or butter for an extra layer of flavor during grilling.

Keywords: Middle Eastern Kebabs, Grilled Kebabs, Ground Lamb Kebabs, Ground Beef Kebabs, Juicy Kebabs, Spiced Kebabs, BBQ Kebabs