Today I’m sharing Kibbet Seekh, or Grilled Skewered Kibbeh
We can thank the people of Aleppo for this dish. Gaining influence from Turkey and their abundance of flavorful grilled meat, this version of kibbeh combines minced meat, bulgur, pine nuts and walnuts for crunch, and so many delicious spices. It’s sort of like of kibbeh and kebab had a baby.
To be honest with you, I’d take this over kebab any day of the week. It’s juicy, fatty and mildly spicy. The bulgur and the pine nuts add another dimension that kebab is truly missing. Nothing beats the sizzle of the meat as it comes off the grill. You’ll be so tempted to throw them in your mouth before they even hit the table.
The traditional recipe doesn’t call for tomato paste, but my mom added it by accident one day and really loved it. Her recipe was forever changed. Traditional Aleppo flavors with mild Aleppo or Turkish pepper paste, lots of cumin, 7 spices and dried mint make this unlike any other grilled meat you’ve had before. The grills in the West have grates, so you don’t have to cook kibbeh skewered. The grills in the Middle East don’t have grates, so you can shape the meat on traditional metal skewers and cook them that way.
I hope you give this recipe a try! If you do, don’t forget to put it in the comments and tag #omayahcooks and @omayah.atassi on Instagram. I love to see your creations!
Kibbet Seekh (Grilled Skewered Kibbeh)
If kibbeh and kebab had a baby, this would be it. Ground meat is combined with bulgur, onions, nuts and spices and cooked over a grill to make a flavorful, juicy dish.
Prep time: 10 minutes
Cook time: 10 minutes
1 c fine bulgur, washed and squeezed dry
1 c chopped onions
1 kg (2.5 lbs) ground beef round (85%)
1 Tbsp tomato paste
1/3 c mild Aleppo or Turkish pepper paste
1 c chopped walnuts
1/4 c raw pine nuts
2 Tbsp ground cumin
2 Tbsp sea salt
1.5 Tbsp dried mint
1/2 Tbsp black pepper
1/2 Tbsp 7 spices
- Process onions and bulgur until well combined. Add to a large bowl.
- Near your workspace, set up wooden or metal skewers, a baking sheet, the large bowl with bulgur and onions and a medium-sized bowl filled with water and ice.
- Add the remaining ingredients to the large bowl and massage with your hands to combine. Periodically dip your hands into the ice water and massage more until it's starting to come together. Adjust seasoning.
- Take a handful, massage it in your hand until it forms an oval shape and form on a skewer. If your grill has grates, remove kibbeh from the skewer and place on baking tray. Continue with rest of the meat.
- Preheat a grill on high. Cook the kibbeh until browned on all sides, beginning to shrink and just cooked through, being careful not to overcook.
- Set aside and cover with foil. Serve after resting for 5 minutes or reheat gently in the oven.