About this Dish
The kebab of Aleppo — minced lamb mixed with fat, Aleppo pepper and spices, moulded around flat skewers and grilled over charcoal. Aleppo was considered the kebab capital of the Middle East before the Syrian conflict. The use of Aleppo pepper gives the kebab a fruity, mild heat distinct from all other kebab traditions. Served with flatbread, parsley and pomegranate.
IngredientsServes 4
🐑Lamb mince (20% fat), 500g
🧅White onion, 1 small, very finely grated
🌶️Aleppo pepper (pul biber), 2 tablespoons
🧄Garlic, 2 cloves, minced to a paste
🫙Ground allspice, 1 teaspoon
🫙Ground cinnamon, half a teaspoon
🧂Fine sea salt, 1 teaspoon
🌿Fresh flat-leaf parsley, a large handful, to serve
🍎Pomegranate seeds, 3 tablespoons, to serve
🫓Flatbread or pita, 4 pieces, to serve
Method
1
Grate the onion on the finest side of a box grater, then squeeze out as much liquid as possible using your hands or a clean cloth — this is important, as excess moisture will stop the kebab from holding its shape on the skewer.2
In a large bowl, combine the lamb mince, squeezed onion, garlic paste, Aleppo pepper, allspice, cinnamon and salt. Mix and knead firmly with your hands for at least 3 minutes until the mixture becomes sticky and almost paste-like — this develops the proteins that hold the kebab together.3
Divide the mixture into 8 equal portions. With damp hands, mould each portion firmly around a flat metal skewer, shaping it into a long sausage about 15cm in length. Press firmly so there are no air gaps. Rest the skewers in the fridge for 30 minutes to firm up.4
If using a charcoal grill, wait until the coals are glowing white-hot with no flame. Lay the skewers over the grill and cook for 3–4 minutes per side, turning once, until charred in patches and cooked through. A hot griddle pan on your highest heat works as an indoor alternative.5
While the kebabs cook, warm your flatbreads directly on the grill or in a dry pan for 30 seconds each side until soft and lightly charred at the edges.6
To serve, slide the kebabs off the skewers onto warm flatbread. Scatter generously with fresh parsley leaves and pomegranate seeds, and add an extra pinch of Aleppo pepper on top for colour and fragrance.User Reviews
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