Georgian Kebab (Kebabi)

Georgian Kebab (Kebabi)

Juicy ground lamb and beef skewers charred over high heat with onion and herbs.

Total 1 hr 30 min Makes 4 servings Calories 420/serving

Dietary

Dairy free, Nut free

Allergens

Wheat, Red meat

Kebabi features seasoned ground meat formed onto skewers and grilled until smoky and charred outside yet tender within. Served with fresh herbs, raw onion, and flatbread, it's a staple of Georgian feasts and backyard grilling alike.

Ingredients

  • 1 pound ground lamb
  • 1/2 pound ground beef
  • 1 onion, finely grated
  • 3 cloves garlic, minced
  • 1/4 cup fresh cilantro, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1 1/2 teaspoons salt
  • 1 tablespoon olive oil
  • 1 red onion, thinly sliced, for serving
  • 4 lavash or pita flatbreads, for serving
  • 1 lemon, cut into wedges, for serving

Method

  1. In a large bowl, combine the ground lamb, ground beef, grated onion, minced garlic, cilantro, parsley, coriander, cumin, paprika, black pepper, and salt. Mix thoroughly with your hands until evenly combined and slightly tacky.

  2. Cover the bowl and refrigerate the meat mixture for 30 minutes to let the flavors meld and the mixture firm up for easier shaping.

  3. Divide the mixture into 8 equal portions. Wet your hands and mold each portion firmly around a flat metal skewer, shaping it into a long, even sausage about 1 inch thick.

  4. Preheat a grill or grill pan to high heat and brush the grates lightly with olive oil.

  5. Grill the skewers, turning every 2 to 3 minutes, until charred on all sides and cooked through, about 10 to 12 minutes total.

  6. Remove the kebabs from the skewers onto a platter and let rest for 5 minutes.

  7. Serve hot with sliced red onion, warm flatbread, and lemon wedges on the side.

Rate this recipe

★ 4.3 (1)

Comments

    Log in to comment.

    Georgian Kebab (Kebabi)

    Kebabi features seasoned ground meat formed onto skewers and grilled until smoky and charred outside yet tender within. Served with fresh herbs, raw onion, and flatbread, it's a staple of Georgian feasts and backyard grilling alike.

    1 hr 30 min 4 servings 420 cal

    Ingredients

    • 1 pound ground lamb
    • 1/2 pound ground beef
    • 1 onion, finely grated
    • 3 cloves garlic, minced
    • 1/4 cup fresh cilantro, finely chopped
    • 2 tablespoons fresh parsley, finely chopped
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1/2 teaspoon paprika
    • 1/4 teaspoon ground black pepper
    • 1 1/2 teaspoons salt
    • 1 tablespoon olive oil
    • 1 red onion, thinly sliced, for serving
    • 4 lavash or pita flatbreads, for serving
    • 1 lemon, cut into wedges, for serving

    Method

    1. 1

      In a large bowl, combine the ground lamb, ground beef, grated onion, minced garlic, cilantro, parsley, coriander, cumin, paprika, black pepper, and salt. Mix thoroughly with your hands until evenly combined and slightly tacky.

    2. 2

      Cover the bowl and refrigerate the meat mixture for 30 minutes to let the flavors meld and the mixture firm up for easier shaping.

    3. 3

      Divide the mixture into 8 equal portions. Wet your hands and mold each portion firmly around a flat metal skewer, shaping it into a long, even sausage about 1 inch thick.

    4. 4

      Preheat a grill or grill pan to high heat and brush the grates lightly with olive oil.

    5. 5

      Grill the skewers, turning every 2 to 3 minutes, until charred on all sides and cooked through, about 10 to 12 minutes total.

    6. 6

      Remove the kebabs from the skewers onto a platter and let rest for 5 minutes.

    7. 7

      Serve hot with sliced red onion, warm flatbread, and lemon wedges on the side.