Kibbeh on Skewers
This recipe is Syrian kibbeh on skewers, made with fine bulgur and finely ground meat, along with onion and spices, with the option of adding lemon zest and pepper paste. The bulgur is soaked, then thoroughly kneaded with the meat and spices. The kibbeh is shaped onto skewers with vegetables such as small onions, green peppers, and tomatoes, then grilled in the oven at 200 degrees with the top grill only. The video adds important practical details, including soaking the bulgur, kneading time, using parchment paper, and the charcoal-and-oil technique for a grilled flavor.
A kibbeh preparation shaped on skewers and baked or grilled in the home oven.
Like seasoned meat-and-bulgur kebabs.
Ingredients
- 1 cup (180 g) Fine bulgur
- 600 g Finely ground meat
- 1 Medium onion
- as stated Lemon zest
- 1 tablespoon Pepper paste
- 1 tablespoon Black pepper
- 1.5 tablespoons Salt
- half a teaspoon Cumin
- as stated Small onions for grilling
- as stated Green peppers for grilling
- as stated Small tomatoes for grilling
- as needed Room-temperature water for soaking the bulgur
- a little cold water Water for moistening the hands while shaping the kibbeh
- as needed Parchment paper
- one piece of charcoal Charcoal
- a little oil Oil
- depending on what is available Eggplant for grilling
Instructions
- Soak the fine bulgur in a bowl with room-temperature water for 10 to 15 minutes, until it absorbs the water.
- Place the soaked bulgur in the kneading bowl once it has softened and absorbed the water.
- Add the finely ground meat to the kneading bowl with the bulgur.
- Add the medium onion, finely ground in a food processor, to the kneading bowl.
- Add the lemon zest to the kneading bowl if desired.
- Add the salt, black pepper, and cumin to the kneading bowl.
- Add the pepper paste to the kneading bowl if desired.
- Knead the kibbeh mixture in the kneading bowl for no less than 10 minutes; the chef said he kneaded it for about 12 minutes.
- Add a little water to the kneading bowl if the kibbeh mixture needs it.
- Adjust the salt in the kneading bowl after tasting.
- Prepare an oven tray and line it with parchment paper.
- Prepare the grilling skewers and place a bowl containing a little cold water beside them to moisten your hands while shaping.
- If desired, secure a piece of small onion onto the skewer at the beginning of shaping.
- Take a piece of the kibbeh mixture, secure it onto the skewer, and shape it with a water-moistened hand into a kebab-like form.
- Add a small tomato or a piece of green pepper between the kibbeh pieces on the skewer, according to the desired appearance.
- Repeat shaping the kibbeh mixture onto the remaining skewers until all the mixture is used.
- Preheat the oven to 200 degrees.
- Place the kibbeh skewers on the oven tray in the oven.
- Turn on the oven grill from the top only, and place the oven tray on the highest rack.
- Turn the skewers in the oven while grilling until cooked on all sides.
- Remove the kibbeh skewers from the oven once cooked.
- Place a little oil with a piece of charcoal in the oven after turning it off to give a charcoal-grilled flavor, making sure to turn off any kitchen exhaust fan or air extractor before this step.
- Serve the kibbeh on skewers hot.