📝 About This Recipe
Hailing from the ancient culinary capital of Aleppo, Syria, and beloved across Lebanese grill houses, Kabab Halabi is a masterclass in balancing rich meat with vibrant aromatics. This dish features succulent ground lamb infused with the warmth of 'Baharat' (Seven Spices) and the sweetness of red peppers, traditionally served over a signature fire-roasted tomato and onion sauce. It is a smoky, savory, and deeply comforting experience that represents the pinnacle of Levantine grilling tradition.
🥗 Ingredients
The Meat Mixture
- 1 kg Ground Lamb (high quality, ideally 20% fat content for succulence)
- 1 piece Red Bell Pepper (very finely minced and squeezed of excess liquid)
- 1/2 cup Fresh Parsley (finely chopped)
- 1 tablespoon Aleppo Pepper (Pul Biber) (provides a mild, fruity heat)
- 1 teaspoon Lebanese Seven Spices (Baharat)
- 1.5 teaspoons Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 3 cloves Garlic (crushed into a fine paste)
The Halabi Tomato Sauce
- 5-6 pieces Roma Tomatoes (ripe and firm)
- 1 large White Onion (roughly chopped)
- 2 tablespoons Pomegranate Molasses (for a tangy depth)
- 1 tablespoon Tomato Paste (to enrich the color)
- 2 tablespoons Olive Oil (extra virgin)
For Garnish and Serving
- 1/4 cup Pine Nuts (toasted until golden)
- 4 loaves Fresh Pita Bread (for serving)
- 1 tablespoon Sumac (for sprinkling over onions)
👨🍳 Instructions
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1
Start by preparing the meat. In a large mixing bowl, combine the ground lamb, minced red pepper, garlic, parsley, Aleppo pepper, Seven Spices, salt, and black pepper.
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2
Knead the meat mixture by hand for at least 5 minutes. This develops the proteins and ensures the kebab stays on the skewer during grilling. Chill in the refrigerator for 30 minutes.
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3
While the meat rests, prepare the sauce. Roast the whole tomatoes and onions over an open flame (or under a broiler) until the skins are charred and the flesh is soft.
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4
Peel the charred skins off the tomatoes and roughly chop them. Sauté the roasted onions in olive oil in a wide skillet for 3 minutes.
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5
Add the chopped tomatoes, tomato paste, and a splash of water to the skillet. Simmer on low heat for 10-12 minutes until thick and jammy.
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6
Stir in the pomegranate molasses and season with salt. Keep the sauce warm on the lowest setting.
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7
Divide the chilled meat into equal-sized balls (about the size of a lemon). Dampen your hands with cold water to prevent sticking.
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8
Thread each ball onto a flat metal skewer, pressing and molding the meat along the skewer to form a long, even cylinder about 1-inch thick.
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9
Use your fingers to create characteristic indentations or 'ridges' along the kebab; this helps catch the juices and ensures even cooking.
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10
Preheat your charcoal grill or griddle pan to medium-high heat. Lightly oil the grates.
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11
Grill the skewers for 4-5 minutes per side. Turn them carefully only once the meat has seared and releases easily from the grill.
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12
To serve, spread the warm tomato sauce on a large platter. Place the grilled kebabs directly on top of the sauce.
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13
Garnish generously with toasted pine nuts and a sprinkle of fresh parsley.
💡 Chef's Tips
Always squeeze the liquid out of your minced peppers and onions; excess moisture is the main reason kebabs fall off the skewers. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. For the most authentic flavor, use a charcoal grill with natural lump charcoal to get that unmistakable smoky 'Halabi' aroma. Do not overcook the lamb; it should be juicy and slightly blushing in the center for the best texture. If the meat is too soft to skewer, add a tablespoon of fine breadcrumbs or toasted flour to help bind it.
🍽️ Serving Suggestions
Serve with a side of Biwaz (a salad of sliced onions, parsley, and sumac) to cut through the richness of the lamb. Pair with a glass of chilled Arak diluted with water and ice for the ultimate Lebanese experience. Accompany with creamy Hummus and a bowl of Fattoush salad for a complete 'Mashawi' feast. Warm your pita bread on the grill for 30 seconds before serving to soak up the juices. A side of garlic sauce (Toum) adds a sharp, creamy contrast to the spicy tomato base.