Spiced ground lamb kebabs grilled until charred, served with tahini sauce and a sprinkle of sumac β a classic Israeli grilled meat platter.
Ground lamb kebabs are a staple of Israeli grilling culture, particularly for weekend and holiday gatherings, seasoned generously with cumin, coriander, garlic and fresh parsley before being shaped onto skewers and grilled hot and fast until charred on the outside while staying juicy within. Toasted sesame seeds worked into the meat mixture add a subtle nuttiness, while a tangy sumac sprinkle and cool tahini sauce served alongside cut through the meat's richness. The technique that matters most is keeping the meat mixture cold while shaping it onto skewers, since warm lamb fat can make the mixture too soft to hold its shape over the grill's high heat. Grilling over genuinely hot coals or a very hot grill pan for a relatively short time develops a good char on the outside while keeping the interior tender and juicy β overcooking dries out ground lamb quickly given its leaner-than-you'd-expect fat content once well-trimmed. Served with warm pita, fresh herb salad, tahini sauce and a scatter of sumac, these kebabs reflect the centrality of grilled meat to Israeli social eating, a fixture at barbecues and family gatherings across the country.
Serves 4
Combine ground lamb, grated onion, garlic, parsley, cumin, coriander, sesame seeds, salt and pepper. Mix until well combined.
Refrigerate the mixture for at least 20 minutes to firm up before shaping.
Cold meat holds its shape much better on skewers over high grill heat than a warm, soft mixture.
Divide the mixture and shape onto flat metal skewers into long, oval kebabs.
Grill over hot coals or a very hot grill pan for 3-4 minutes per side until charred outside and just cooked through.
Serve hot with warm pita, tahini sauce and a generous sprinkle of sumac.
Chill the meat mixture before shaping β this is essential for it to hold together on the skewer over high grill heat.
Use flat metal skewers rather than round ones; the flat shape helps the meat grip and stay in place while grilling and turning.
Grill hot and fast β ground lamb dries out quickly if overcooked, so aim for a good char while the interior stays juicy.
Use ground beef instead of lamb for a milder flavor.
Add a pinch of cinnamon to the spice mix for a warmer, more traditional Middle Eastern touch.
Serve wrapped in warm pita with pickles and Israeli salad for a full sandwich.
Refrigerate cooked kebabs up to 3 days. Reheat gently in a covered pan or oven, since high heat can dry them out further.
Grilled meat, particularly lamb and beef kebabs, holds a central place in Israeli social and family gatherings, reflecting the country's broader Middle Eastern grilling traditions found across the region. Sumac, a tart, reddish spice, and tahini sauce are staple accompaniments across Israeli and Middle Eastern grilled meat dishes, adding acidity and creamy richness respectively that balance the meat's fattiness.
Metal skewers, especially flat ones, are preferred since they conduct heat better and help the ground meat grip and stay in place; if using wooden skewers, soak them well beforehand to prevent burning.
Sumac is a tart, reddish-purple spice made from dried, ground sumac berries, common across Middle Eastern cooking β look for it at Middle Eastern grocery stores or in the spice section of well-stocked supermarkets.
Yes β a very hot grill pan or cast-iron skillet works well as a substitute, cooking for the same amount of time per side until charred and cooked through.
Per serving (280g / 9.9 oz) Β· 4 servings total
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