Armenian Spiced Meat Kebabs
Armenian Spiced Meat Kebabs take the bright, garlicky lahmajun meat mixture - beef, sweet red pepper, tomato and red pepper paste, parsley, Aleppo pepper, and cumin - and griddle it into charred, juicy kebabs. All the flavor of lahmajun with no dough, ready in under 30 minutes.
Servings: 6 people
Cost: 20
Ingredients
- 1 lb Ground lamb or beef
- 1 Onion finely grated or minced
- 1 Red bell pepper very finely minced
- 3 cloves Garlic minced
- 2 tbsp Tomato paste
- 1 tbsp Red pepper paste
- ½ cup Fresh parsley finely chopped
- 1 tsp Aleppo pepper
- 1 tsp Ground cumin
- 1 tsp sweet or smoked paprika
- ½ tsp allspice
- 1 pinch cardamom
- 1 tsp Salt
- 1 tsp black pepper to taste.
- 1 tsp Pomegranate molasses or lemon juice
- 1 tsp Olive oil for the griddle.
Instructions
- Mix the meat. In a large bowl, combine the ground meat, grated onion (squeezed dry), minced red pepper, garlic, tomato paste, red pepper paste, parsley, all the spices, salt, pepper, and the pomegranate molasses or lemon juice.
- Knead well. Using your hands, knead the mixture for 2–3 minutes until it's sticky and well combined - this helps the kebabs bind and hold together on the griddle.
- Chill (recommended). Cover and refrigerate for at least 30 minutes (or up to overnight). This firms up the mixture and lets the flavors develop.
- Shape. With damp hands, divide the mixture into 6–8 portions and press each into a flat oblong kebab about 4 inches long and ½ inch thick. Flatter kebabs char better and cook faster.
- Heat the griddle. Set a cast-iron skillet or flat griddle over medium-high heat and add a thin film of olive oil. Let it get good and hot.
- Griddle. Cook the kebabs 3-4 minutes per side, pressing gently with a spatula for full contact, until deeply charred on the outside and cooked through (160°F+ internal for beef, 160–165°F for lamb).
- Rest and serve. Let the kebabs rest a couple of minutes, then serve in warm lavash or pita with sliced onion, parsley, lemon, and a drizzle of yogurt or tahini sauce.
Video
Notes
- Squeeze out moisture: Grate and squeeze the onion and pat the pepper dry so the kebabs hold their shape and char well.
- Knead until sticky: A few minutes of kneading helps the kebabs bind without egg or breadcrumbs.
- Chill before shaping: 30 minutes (or overnight) firms the mix and deepens the flavor.
- Keep them thin: Flat, ½-inch kebabs get more char and cook faster.
- No red pepper paste? Use extra tomato paste plus more paprika and Aleppo pepper.
- Aleppo substitute: Sweet paprika plus a pinch of cayenne.
- Other methods: Broil 4–5 min per side, air-fry at 400°F about 10 min, or grill (shape thicker or use skewers).
- Storage: Airtight in the fridge 3–4 days; reheat in a skillet or air fryer to re-crisp.
Nutrition
Calories: 225kcal | Carbohydrates: 6g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 492mg | Potassium: 389mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1235IU | Vitamin C: 36mg | Calcium: 38mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
