Levantine cuisine · Meat & Kebab

Kebab Halabi

Aleppo-style skewers of ground lamb with finely chopped bell pepper and Aleppo chili, grilled over hot coals.

Ingredients · for 4 servings

• 700 g ground lamb or beef
• 1 red bell pepper
• 1 onion
• 1 bunch flat-leaf parsley
• 2 tbsp Aleppo pepper (pul biber)
• 1 tsp baharat
• 1 tsp cumin
• 2 tbsp olive oil
• 1 lemon
• Salt, pepper

Instructions

1. Seed the bell pepper and chop very finely with the onion and parsley, drain the vegetables in a sieve for 10 min. and then squeeze out with your hands.
2. Knead the ground lamb vigorously for 4–5 min. with the drained vegetables, Aleppo pepper, baharat, cumin, salt and pepper until the mixture turns tacky and holds together.
3. Let the mixture rest covered and chilled for 30 min., then divide with wet hands into eight portions and press each firmly around a flat metal skewer into a 20 cm long sausage shape.
4. Bring the charcoal grill to strong, even heat and let the grate get hot so the meat doesn't stick.
5. Grill the skewers for 4–5 min. per side, turning once, until they show dark grill marks outside and the juices run clear.
6. Drizzle with olive oil and serve straight off the skewer with lemon wedges and warm flatbread.