Hand-ground lamb kebabs seasoned with Aleppo pepper, fresh herbs, and a touch of fat, grilled over charcoal until lightly charred.
The kebab tradition of Aleppo is legendary across the Middle East, and the Aleppo Kebab stands at its pinnacle. Unlike many kebab recipes that rely on a long list of dry spices, the Aleppan version is restrained — the quality of the lamb and the distinctive fruity heat of Aleppo pepper are allowed to shine. The meat is hand-ground to a coarse texture (never a paste), mixed with finely minced onion, fresh parsley, and a touch of lamb tail fat for succulence, then skewered and grilled over a live charcoal fire. The result is juicy, slightly smoky, and deeply satisfying.
Sirve 4
Combine ground lamb, minced fat, grated onion (moisture squeezed out), parsley, Aleppo pepper, salt, black pepper, and cinnamon. Mix well by hand for 2 minutes. Refrigerate 1 hour to allow the spices to meld.
Light charcoal and allow to burn to white ash — you want intense direct heat. If using a gas grill, preheat to maximum.
Divide the meat into 8 equal portions (~100 g each). Wet your hands, take a portion, and press firmly around a flat metal skewer, forming a sausage shape about 15 cm long. Squeeze gently at intervals to make ridges — these help the kebab grip the skewer and create charred edges.
Grill directly over hot coals for 5–6 minutes per side, turning once, until deeply charred on the outside. Internal temperature should reach 70 °C. Slide off the skewer onto warm flatbread.
Wrap kebabs in flatbread with sliced tomato, raw onion, fresh parsley, and a squeeze of lemon. Serve with yogurt or a tahini-lemon dip.
The fat is non-negotiable — it keeps the kebab juicy and flavourful. Do not reduce it.
Squeeze all moisture from the onion or the kebab will fall off the skewer.
Flat metal skewers are essential; the meat slides off round ones.
Let the meat rest 2 minutes after coming off the grill.
Mix in 50 g finely diced green pepper for added texture.
Brush with pomegranate molasses in the last minute of grilling.
Oven version: broil on a rack at maximum heat for 5–6 minutes per side.
Vegetariano: cambia la proteína por champiñones ostra rey asados, tofu ahumado o garbanzos cocidos — ajusta el condimento ligeramente hacia arriba para compensar.
Raw mixed meat can be refrigerated up to 24 hours or frozen up to 1 month. Cooked kebabs keep 3 days refrigerated; reheat in a pan or oven.
Aleppo's position at the crossroads of ancient caravan routes made it a melting pot of culinary traditions. Its kebab culture was shaped by Turkic, Persian, and Arab influences that converged in the city's legendary covered bazaar, Souq al-Madina. Aleppo pepper — mild, oily, fruity — became the defining spice of the city's grilled meat tradition, distinguishing it from the hotter kebab styles of Adana or the more heavily spiced versions of Baghdad.
Combine equal parts sweet paprika and mild chilli flakes as a substitute. The flavour will be slightly different but still excellent.
Yes — get it extremely hot and press the kebabs firmly onto the ridges for good char marks.
Sí, la mayoría de los componentes pueden prepararse hasta un día de anticipación y refrigerarse por separado. Calienta suavemente y ensambla justo antes de servir para que las texturas se mantengan distintas.
Mantente cerca del rol que juega cada ingrediente: cambia los aromáticos por otros similares (chalota por cebolla, lima por limón), y mantén el balance grasa-ácido-sal intacto. Las mezclas de especias generalmente pueden aproximarse con lo que esté en la alacena.
Por porción (200g) · 4 porciones totales
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