340 minutes
A deliciously spiced kebab recipe with ground beef or lamb, infused with traditional Yemeni spices and grilled to perfection.
Cilantro Leaves, finely chopped
bunch
0 lb
Medium Onion, finely chopped
cups
Soda Water
tablespoons
Hawaij
teaspoons
Schug
tablespoons
teaspoons
teaspoons
1. Prepare the Cilantro
Begin by finely chopping the cilantro leaves. Place the chopped cilantro aside for later use.
2. Combine and Knead the Ingredients
In a large bowl, combine the chopped cilantro, ground meat, finely chopped onion, soda water or seltzer, hawaij, schug, salt, and baking soda. Knead the mixture thoroughly for up to 10 minutes.
3. Refrigerate the Mixture
Cover the meat mixture with plastic wrap and place it in the refrigerator for at least 4 hours.
4. Shape and Chill the Kebabs
Form the mixture into small logs and lay them on a sheet pan lined with parchment paper. Chill in the refrigerator for at least another hour.
Opt for ground beef or lamb with a higher fat content, around 20%, to keep the kebabs moist and flavorful. Consider mixing beef and lamb for a more complex flavor profile.
Prevent sticking by thoroughly oiling the grill grates. This will also give the kebabs a beautiful char.
Use a blend of aromatic spices like cumin, coriander, cardamom, and turmeric. Freshly grind whole spices when possible, as this will impart a more potent flavor.
Grate the onion rather than chopping it, and squeeze out any excess moisture before adding it to the meat mixture. This prevents the mixture from becoming too wet, which can cause the kebabs to fall apart.
After mixing the ingredients, let the mixture rest in the refrigerator for at least an hour. This helps the flavors meld and firm up the mixture, making it easier to shape and grill.
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