Kabab (Saudi Gulf-Style Mixed Spice Grilled Skewers)

About This Recipe

Kabab (كباب) in the Saudi and Gulf context refers to the broad family of spiced ground-meat skewers that are distinct from Persian koobideh or Turkish köfte in their Gulf spice signature — a marinade built on coriander, cumin, cinnamon, cardamom, and sometimes loomi (dried lime powder) that gives Gulf kabab its immediately recognisable aromatic warmth. Fresh coriander leaves are incorporated into the meat mixture (not just used as a garnish), which is a distinctive Gulf touch that keeps the mixture moist and adds a herby freshness to the rich lamb and beef. These kababs are sold from small street grills throughout Saudi Arabia, Qatar, and the UAE, always served on flatbread with pickled vegetables, tomato, and tahini or yogurt. They are wider and thinner than Iranian koobideh, and the mixture is typically wetter and more herb-forward than Turkish köfte. The everyday weeknight kabab — quick to assemble, quicker to grill — is a cornerstone of Saudi home cooking.

Ingredients

Serves 4

• 500 gground lamb
• 300 gground beef
• 1 mediumonion(grated, juice squeezed out)
• 1/2 cupfresh coriander leaves(finely chopped)
• 1 tspground cumin
• 1 tspground coriander
• 1/2 tspcinnamon
• 1/2 tspcardamom
• 1/4 tspdried loomi (lime) powder(optional)
• 1/4 tspcayenne pepper
• 1.5 tspsalt
• 1/2 tspblack pepper
• flatbreadsto serve
• tahini or yogurt sauceto serve

Instructions

1. 1

   Mix the meat

   Combine lamb, beef, squeezed grated onion, fresh coriander, and all spices in a bowl. Mix vigorously with wet hands for 3 minutes until the mixture is smooth and sticky.

2. 2

   Chill the mixture

   Cover and refrigerate for at least 1 hour. This firms the mixture and develops the spice flavours.

   Cold, firm mixture adheres to skewers far better than room-temperature meat.

3. 3

   Shape onto skewers

   With wet hands, form portions of meat (about 80g each) around flat metal skewers, pressing into a flat, wide oval about 12cm long and 3cm wide. Refrigerate the shaped skewers for 20 minutes.

4. 4

   Grill over high heat

   Grill over very hot charcoal or a high gas grill, turning every 2–3 minutes for 10–12 minutes total until charred outside and cooked through.

5. 5

   Serve in flatbread

   Slide the kababs off the skewers onto warm flatbreads. Drizzle with tahini sauce or yogurt, add fresh tomato, and fold the bread over.

Variations

• •

  Chicken kabab: use ground chicken thigh meat with the same spice blend for a leaner version.

• •

  Baked kabab: shape into oval patties and bake at 220°C for 15 minutes, then broil/grill for 3 minutes for an oven alternative.

Storage

Raw shaped kabab keeps in the fridge for 24 hours. Cooked kabab is best eaten immediately; reheat in a hot dry pan.

Frequently Asked Questions