Aleppo Kebab

About This Recipe

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.

Ingredients

Serves 4

• 700 glamb shoulder, hand-minced or coarsely ground
• 80 glamb tail fat (or regular lamb fat), minced
• 1 mediumonion, very finely grated, liquid squeezed out
• 3 tbspfresh parsley, finely chopped
• 2 tspAleppo pepper flakes
• 1 tspsalt
• ½ tspblack pepper
• ¼ tspcinnamon
• flatbreads and sliced tomatoto serve

Instructions

1. 1

   Mix the meat

   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.

2. 2

   Prepare the grill

   Light charcoal and allow to burn to white ash — you want intense direct heat. If using a gas grill, preheat to maximum.

3. 3

   Shape the kebabs

   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.

4. 4

   Grill

   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.

5. 5

   Serve

   Wrap kebabs in flatbread with sliced tomato, raw onion, fresh parsley, and a squeeze of lemon. Serve with yogurt or a tahini-lemon dip.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions