π About This Recipe
Hailing from the historic culinary crossroads of Antep (modern-day Gaziantep) and perfected in the grill houses of Lebanon, Kabab Antabli is a masterpiece of spice and smoke. This dish features succulent ground lamb infused with a vibrant medley of red pepper paste, fresh parsley, and a hint of heat that dances on the palate. Grilled over natural charcoal, the meat achieves a charred, caramelized exterior while remaining incredibly juicy inside, offering a sophisticated depth of flavor that defines authentic Levantine Mashawi.
π₯ Ingredients
The Meat Base
- 1 kg Ground Lamb (high quality, ideally 20-25% fat content for juiciness)
- 50 grams Lamb Tail Fat (Liyye) (finely minced, optional but highly recommended for authenticity)
The Antabli Aromatics
- 1 large Red Bell Pepper (very finely minced and squeezed of all excess liquid)
- 1.5 tablespoons Turkish Red Pepper Paste (Biber Salçası) (use the 'Acı' or spicy variety for best results)
- 1 bunch Fresh Parsley (stems removed, very finely chopped)
- 4-5 cloves Garlic (crushed into a smooth paste with a pinch of salt)
- 1 tablespoon Aleppo Pepper (Pul Biber) (adds a mild, fruity heat)
- 1 teaspoon Black Pepper (freshly cracked)
- 1.5 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Cumin (ground)
The Biwaz (Onion Salad Garnish)
- 2 medium White or Red Onion (thinly sliced into half-moons)
- 2 tablespoons Sumac (tangy and deep red)
- 1/2 cup Fresh Parsley (roughly chopped)
π¨βπ³ Instructions
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1
Begin by prepping the vegetables. Finely mince the red bell pepper and place it in a fine-mesh sieve or cheesecloth. Squeeze out as much liquid as possible; this prevents the meat from falling off the skewers.
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2
In a large chilled mixing bowl, combine the ground lamb and the finely minced tail fat. The fat is crucial for the signature 'melt-in-your-mouth' texture.
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3
Add the squeezed red peppers, chopped parsley, garlic paste, and the red pepper paste to the meat.
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4
Sprinkle the Aleppo pepper, salt, black pepper, and cumin over the mixture.
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5
Using cold hands, knead the mixture thoroughly for about 5-8 minutes. You want the proteins to bind until the meat becomes slightly tacky and the ingredients are perfectly homogenous.
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6
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This 'rests' the meat and allows the spices to penetrate deeply.
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7
While the meat rests, prepare the Biwaz salad by tossing the sliced onions with sumac and parsley. Set aside.
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8
Prepare your charcoal grill. You are looking for medium-high heat with a thin layer of grey ash over the coals for even cooking.
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9
Divide the chilled meat into equal-sized balls (about 120g each). Wet your hands with cold water to prevent sticking.
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10
Thread each ball onto a wide, flat metal skewer. Press the meat along the skewer using your thumb and forefinger to create 'dimples' or ridges; these help the meat cook evenly and hold the juices.
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11
Place the skewers over the hot coals. Let them sear for 1-2 minutes until the meat releases easily from the grate, then flip.
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12
Continue rotating the skewers every 2 minutes for a total of 10-12 minutes. The kababs should be charred on the outside but still tender and slightly pinkish-red inside from the pepper paste.
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13
Briefly warm your pita bread on the grill during the last minute of cooking to soak up any escaping juices.
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14
Slide the kababs off the skewers using a piece of pita bread and serve immediately over a bed of Biwaz salad.
π‘ Chef's Tips
Always use cold meat and cold hands when mixing to prevent the fat from melting prematurely. Never skip squeezing the juice out of the peppers, or the meat will become too mushy to stay on the skewer. If you don't have a charcoal grill, a cast-iron griddle pan is the best indoor substitute for achieving a good sear. Use wide, flat skewers (not thin round ones) to ensure the meat stays put and doesn't spin. For an extra layer of flavor, brush the kababs with a little olive oil mixed with pepper paste during the last 2 minutes of grilling.
π½οΈ Serving Suggestions
Serve with a side of creamy Hummus topped with toasted pine nuts. Pair with a refreshing glass of salty Ayran (yogurt drink) to balance the spice. Include grilled tomatoes, onions, and spicy green peppers on the side. Provide a bowl of Toum (Lebanese garlic sauce) for dipping. Serve alongside a fresh Fattoush salad with plenty of pomegranate molasses.