Syrian
Kabab Hindi
A Syrian tray of spiced minced lamb kebabs simmered in a tangy tomato and onion sauce. It is traditionally served hot with vermicelli rice or warm bread to catch the rich sauce.
Ingredients
- Minced lamb or half lamb and half beef300g
- Small onion, finely grated and squeezed1
- Flat-leaf parsley, finely chopped2 tbsp
- Syrian seven spice or baharat1 tsp
- Ground allspice1/2 tsp
- Ground cinnamon1/4 tsp
- Aleppo pepper1/2 tsp
- Salt3/4 tsp
- Black pepper1/4 tsp
- Ghee or olive oil1 tbsp
- Onion, thinly sliced1 medium
- Garlic, crushed2 cloves
- Ripe tomatoes, finely chopped or grated2 medium
- Tomato paste1 tbsp
- Pomegranate molasses1 tbsp
- Water or light meat stock1/2 cup
- Green bell pepper, sliced1/2
- Pine nuts, toasted1 tbsp
Method
- Place the minced meat in a bowl with the squeezed grated onion, parsley, seven spice, allspice, cinnamon, Aleppo pepper, salt, and black pepper.
- Knead the mixture by hand for 3 to 4 minutes until it becomes sticky and cohesive, then rest it in the refrigerator for 10 minutes.
- With damp hands, shape the meat into short thick fingers, about 7 cm long.
- Heat the ghee or olive oil in a wide skillet or shallow baking pan over medium-high heat and brown the kebabs briefly on all sides without cooking them through, then set them aside.
- In the same pan, add the sliced onion and cook until softened and lightly golden.
- Add the garlic and stir for 30 seconds, then add the tomatoes and tomato paste and cook until the tomatoes break down and the oil begins to separate.
- Stir in the pomegranate molasses and water or stock, scraping the bottom of the pan to collect the browned meat juices.
- Add the sliced green pepper and return the kebabs to the sauce in a single layer.
- Cover and simmer gently for 15 to 18 minutes, turning the kebabs once, until the meat is cooked through and the sauce is thick and glossy.
- Taste the sauce and adjust salt or pomegranate molasses if needed, then sprinkle with toasted pine nuts and serve hot with Syrian vermicelli rice or bread.
Common questions
Can I substitute the lamb or lamb-beef mix in Kabab Hindi with another meat?
Yes. Ground beef works well, though the flavor is richer with lamb. If using all beef, choose about 15–20% fat so the kebabs stay juicy. Turkey or chicken are possible, but they’ll taste lighter and need gentler cooking.
How long does Kabab Hindi take from start to finish?
Plan on about 45–60 minutes total. Mixing and shaping takes 15–20 minutes, resting 10 minutes, browning 10 minutes, and simmering in the sauce another 15–20 minutes until the meat is cooked through.
What are the most common mistakes when making Kabab Hindi?
The biggest mistakes are overhandling the meat, skipping the rest, and cooking the kebabs too hard before the sauce. Also avoid too much onion juice; squeeze it well or the mixture can loosen and fall apart during browning.
How should I store leftovers, and can I freeze Kabab Hindi?
Cool leftovers quickly, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove with a splash of water. You can freeze the cooked kebabs and sauce for up to 2 months; thaw overnight in the fridge.
What should I serve with Kabab Hindi?
Serve it with rice, vermicelli rice, toasted bread, or warm pita to soak up the tomato sauce. A simple salad, yogurt, pickles, or tahini on the side works well. Fresh parsley or onion salad adds a nice sharp contrast.