|1 lb. ||ground lamb|
|1 lb. ||ground veal or |
|1 ||onion, minced|
|1/2 cup ||parsley, finely minced|
|1/4 cup ||red bell pepper, finely minced|
|1 tsp. ||paprika|
|1 ||Tablespoon Aleppo pepper or |
|1 tsp. ||crushed red pepper flakes|
|2 ||garlic cloves, minced|
|1 tbsp. ||whole coriander seeds, lightly crushed|
|2 tsp. ||salt|
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It's much quicker to do all the chopping in a food processor. The onions, parsley, and pepper need to be very finely minced or else the kebaps will fall apart. Combine all ingredients in a large bowl and mix well with your hands.
Refrigerate and let marinate overnight.
Take a 2" ball of meat and stick a skewer through. Hold skewer vertically and pack the meat along the length. I think of it as making a meat popscicle. Grill over charcoal until cooked through.
Served with warm pita bread. Traditional side plates are yogurt and dill, lemon wedges, thinly sliced red onions with sumac, and grilled onions.