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–+ servings

Easy Kabob Plate

These kabobs can be made in the oven (there is a grill option) so they're perfect year round. You can swap out the protein for one or the other, making this recipe even EASIER. And you don't have to worry about soaking bamboo skewers or cleaning metal ones because who has time for that?!
Servings: 4 servings
By: Nadia Aidi
An easy to make Kabob Plate with ground beef and ground lamb skewers made in the oven, tomato salad, Syrian pickles with a tahini dipping sauce on the side.
Prep 30 minutes
Cook 20 minutes
Total 50 minutes

Equipment

  • cheese cloth or kitchen towel,, to squeeze out extra liquid from grated onions
  • baking sheet
  • parchment paper

Ingredients 

Kabobs

  • 1 lb ground beef
  • 1 lb ground lamb
  • 2 small onions, grated and excess liquid squeezed out
  • 3 tbsp olive oil, + more for drizzling
  • 3 tbsp cilantro
  • 3 tbsp fresh dill
  • 1 garlic clove
  • 2 ½ tsp allspice
  • 1 tbsp smoked paprika
  • 1 ½ tsp chipotle powder
  • ½ tsp coriander
  • 1 tsp salt
  • ½ tsp white pepper
  • ½ tsp baking soda
  • 6 large bulb onions, sliced in half, and greens saved

Tahini Sauce

  • ¼ cup labneh
  • 2 tbsp tahini
  • ½ small garlic clove, grated
  • 2 tsp fresh lemon juice
  • salt to taste
  • water to taste, as much to get the desired thickness
  • paprika to taste, for topping
  • drizzle of olive oil, for topping

Tomato Cucumber Salad

  • 1 pint cherry tomatoes, quartered
  • 3 Persian cucumbers, sliced into 1/2 moon
  • 8 fresh mint leaves
  • 2 tsp red wine vinegar
  • 1 tsp sumac
  • 3 tbsp olive oil
  • salt and pepper to taste

Extras

  • Basmati rice to taste
  • Lemon
  • Pita
  • Syrian Pickles, ***see notes***

Instructions

  • Preheat your oven to 425°F.
  • Mix together the grated onion, olive oil, spices and herbs well. Mix in the lamb and beef.
  • Place parchment paper on a baking sheet and put your mixture on it. Form a large rectangle and flatten well with your hands, as shown in the video.
  • Slice it in half lengthwise and then slice into small kabobs. It yields 16 kabobs.
  • Add the bulb onion next to the kabobs and give it all a nice drizzle of olive oil.
  • Bake at 425°F for 15 minutes and then broil on high for 2-3 minutes to get a little char.
  • Mix everything for the salad in a bowl.
  • Mix everything for the sauce, leaving the water until the end and whisk in until you get the desired thickness. Drizzle olive oil and smoked paprika on top.
  • Serve with the rice, pita, sauce, syrian pickles, the tomato salad and lemon.

Notes

***Syrian Pickles*** Full recipe coming soon
Pickling Solution:
  • Mix 2½ parts hot water, 1 part vinegar, 1 tsp kosher salt per cup water until dissolved.
Prepare:
  • Peel 1 beet (this is just for color) and turnips ½ wide and 2 inches long. Pack into a jar all the way to the top.
Pickle:
  • Fill the jar with your pickling solution until about ¼ inch from the top, seal with a tight fitting lid and let sit on your counter for 2 days. They will be ready to eat after the 2 days. Store them in your fridge 1-2 months.

Nutrition

Calories: 920kcal, Carbohydrates: 19g, Protein: 44g, Fat: 75g, Saturated Fat: 24g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 38g, Trans Fat: 1g, Cholesterol: 164mg, Sodium: 921mg, Potassium: 1163mg, Fiber: 4g, Sugar: 8g, Vitamin A: 1849IU, Vitamin C: 42mg, Calcium: 130mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info