Israeli
Israeli Kebab
Juicy beef-and-lamb kebabs seasoned with parsley, onion, cumin, and baharat, grilled until smoky and browned. Serve them the Israeli way with tahini, chopped salad, pickles, and warm pita.
Watch it madeHenrys HowTos · 5:40
Ingredients
- Ground beef, 20% fat250g
- Ground lamb150g
- Small onion, finely grated1
- Fresh parsley, finely chopped1/2 cup
- Garlic cloves, crushed2
- Ground cumin1 tsp
- Sweet paprika1 tsp
- Baharat1/2 tsp
- Ground black pepper1/2 tsp
- Fine salt3/4 tsp
- Olive oil1 tbsp
- Pita breads2
- Tahini sauce1/2 cup
- Israeli chopped salad1 cup
- Pickled cucumbers or turnips1/2 cup
Method
- Place the grated onion in a clean towel and squeeze out most of its liquid.
- Combine the beef, lamb, squeezed onion, parsley, garlic, cumin, paprika, baharat, black pepper, and salt in a bowl.
- Knead the mixture by hand for 3 to 4 minutes until sticky and cohesive.
- Cover and refrigerate the meat mixture for 30 minutes so the kebabs hold their shape.
- Divide the mixture into 6 equal portions and shape each one into a short oval kebab around a flat skewer or by hand.
- Heat a charcoal grill, grill pan, or heavy skillet until very hot, then lightly oil the cooking surface.
- Grill the kebabs for 3 to 4 minutes per side, turning once or twice, until browned outside and just cooked through inside.
- Warm the pita breads briefly on the grill or in a dry pan.
- Serve the kebabs immediately with warm pita, tahini sauce, Israeli chopped salad, and pickles.
Common questions
Can I substitute all beef or all lamb in Israeli kebab?
Yes. You can use all beef, all lamb, or a mix. All beef will be milder and a bit firmer; all lamb will be richer. Keep the fat level near 20% so the kebabs stay juicy.
How long does the meat mixture need to rest before grilling?
Chill the mixture for at least 30 minutes after kneading. That helps the flavors blend and firms the fat so the kebabs hold their shape. You can rest it up to 12 hours in the fridge.
Why are my kebabs falling apart on the grill?
Usually the onion was too wet, the mixture wasn’t kneaded enough, or the grill wasn’t hot enough. Squeeze the onion well, knead until sticky, chill before shaping, and oil a very hot cooking surface.
How should I store leftover Israeli kebabs?
Store cooked kebabs in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven so they don’t dry out. You can also freeze cooked kebabs for about 2 months.
What is the best way to serve Israeli kebab?
Serve immediately with warm pita, tahini sauce, chopped salad, and pickles. Add a little extra parsley or sliced onion if you want. The kebabs are best hot and freshly grilled, when the outside is browned and the inside stays juicy.