Yummy Traditional : Lebanese Kebab Recipe

Lebanese Kababs || Kababs Recipe || How to make Lebanese kabab with step-by-step photos

Lebanese Kebabs are one of the tastiest kebabs. A mouth-watering Lebanese kebab, with a mixture of beef, veggies, and basic spices coated with breadcrumbs and then deep-fried

These Lebanese kababs’ outer is crisp and the inside is softened_ Everyone would love this crispy and delicious kebab.

Never beat the taste of Lebanese kababs.

These Lebanese kababs go well with bread or buns and are dripping with mayonnaise.

Lebanese kababs are the best for an evening snack, breakfast, kids, Tiffin boxes, and even for lunch or dinner.

For a detailed recipe, watch my video where I explain the steps one by one.

My Latest Lebanese kabab Video:

I have shared many other kebab recipes on my blog, some of them given below.

Resha kabab

Gola kabab

Chicken chapli kabab

Peshawari chapli kabab

Shami kabab

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Recipe notes:

For making kababs, meat from the calf or beef neck is the best choice. Be careful not to overcook the potatoes and peas when it comes to vegetables, as overcooked veggies can cause the kababs to fall apart during frying.
Breadcrumbs are essential for making the kababs crisp, so consider using my easy homemade breadcrumbs. Additionally, ensure that all the ingredients used in the kababs are free from moisture. Wet ingredients can make your kababs soggy and prevent them from becoming crispy

How to make Lebanese kabab?

To make this recipe, first rinse and cut the beef into large pieces, as we will need a large-sized resha.

Then, the meat pieces are placed in the pot with 2-3 glasses of water. Next, add salt, ginger-garlic paste, coriander powder, red chili powder, chili flakes, peri peri powder,samuc powder, white vinegar, and papaya cubes or paste to the pot.

Stir to mix well, bring it to a boil, and cook the meat until tender.

Once the meat becomes tender, take it out, and if there is still water in the pot, don't panic. You can boil the potatoes in this remaining water to enhance their flavor.

Cook the potatoes for about 15 minutes. Once they are done and there is still water remaining in the pot, add the cooked meat back in.

Allow it to cook until the water evaporates. Then, use a hand masher to mash the meat, as we need shredded meat for this recipe. Avoid grinding the meat.

Boil the peas and then lightly mash the peas with green chilies using a masher or an electric chopper. Avoid grinding them into a paste.

Combine the mashed potatoes, shredded meat, and mashed peas in a large bowl and mix thoroughly.

After thoroughly mixing the kabab mixture, add breadcrumbs to help bind the ingredients. Next, it's important to incorporate additional spices for enhanced flavor. You can include black pepper, white pepper, and mustard powder or paste.

Mix and knead the kabab mixture well, then check the spice level. Adjust the seasoning as needed to achieve the desired flavor.

Divide the kebab mixture into equal portions. Shape each kebab into an oval and coat it with breadcrumbs. At this stage, you can freeze the kebabs for later use or store them for up to one month.

Heat the oil in the wok on a medium flame.

As long as the oil is heated, we will prepare a beaten egg mixture to coat the kebabs. Crack the eggs into a bowl, add milk, salt, and orange food coloring (optional), then beat them well.

Coat each kabab in the egg mixture.

Deep fry 3-4 kababs in one batch on medium heat, flipping them until they turn golden brown.

Remove the kebab from the pan and place it on a paper towel in the kitchen to absorb any excess oil.

Place the kebab onto the serving dish.

Lebanese kababs are ready to serve hot with mayo, garlic sauce, and ketchup

Lebanese Kebab
Author: Sana Rasheed
Preparation Time: 20 mins
Cooking time: 30 mins
Total time: 50 mins
Servings: 5
Recipe Category: Kebab and Cutlets
Cuisine: Pakistani
Calories per serving: 197 kcal

Lebanese Kababs are one of the tastiest kababs. A mouth-watering Lebanese kebab, with a mixture of beef, veggies, and basic spices_coated with breadcrumbs and then deep-fried

Ingredients for boiling meat:

1 litre of water
1 tbsp ginger garlic paste
300g, beef with fat
1 tbsp papaya paste
Salt to taste
1 tsp black pepper powder
1 tsp red chili powder
1/2 tsp chili flakes
1 tbsp, crushed coriander
1/2 tsp peri peri powder
1/2 tsp sumac powder (Turkish spices)
1 tbsp, white vinegar

For veggies:

300g potatoes
300g, fresh boiled green peas
2-3 pcs, green chilies

For Lebanese Kababs:

Spiced and mashed Potatoes
Boiled and Chopped Green Peas
Spiced shredded meat
1/2 cup bread crumbs
1/2 tsp, black pepper
1 tsp white pepper powder
1/3 tsp mustard powder

For Coating:

Breadcrumbs as required
Egg with milk as required
Pinches of food coloring
Oil for frying

How to make Lebanese kabab?

Cooking meat for kababs:

To make this recipe, first rinse and cut the beef into large pieces, as we will need a large-sized resha. Then, the meat pieces are placed in the pot with 2-3 glasses of water.

Next, add salt, ginger-garlic paste, coriander powder, red chili powder, chili flakes, peri peri powder,samuc powder, white vinegar, and papaya cubes or paste to the pot.

Stir to mix well, bring it to a boil, and cook the meat until tender.

Boiling potatoes and meat in spiced water:

Once the meat becomes tender, take it out, and if there is still water in the pot, don't panic. You can boil the potatoes in this remaining water to enhance their flavor.

Cook the potatoes for about 15 minutes. Once they are done and there is still water remaining in the pot, add the cooked meat back in.

Allow it to cook until the water evaporates. Then, use a hand masher to mash the meat, as we need shredded meat for this recipe. Avoid grinding the meat.

Boiling and grinding green peas:

Boil the peas and then lightly mash the peas with green chilies using a masher or an electric chopper. Avoid grinding them into a paste.

Combining and mixing:

Combine the mashed potatoes, shredded meat, and mashed peas in a large bowl and mix thoroughly. After thoroughly mixing the kabab mixture, add breadcrumbs to help bind the ingredients. Next, it's important to incorporate additional spices for enhanced flavor. You can include black pepper, white pepper, and mustard powder or paste.

Mix and knead the kabab mixture well, then check the spice level. Adjust the seasoning as needed to achieve the desired flavor.

Divide the kebab mixture into equal portions. Shape each kebab into an oval and coat it with breadcrumbs. At this stage, you can freeze the kebabs for later use or store them for up to one month.

Frying kababs:

Heat the oil in the wok on a medium flame. As long as the oil is heated, we will prepare a beaten egg mixture to coat the kebabs. Crack the eggs into a bowl, add milk, salt, and orange food coloring (optional), then beat them well.

Coat each kabab in the egg mixture. Deep fry 3 to 4 kababs in one batch over medium heat, flipping them until they turn a golden brown.

Remove the kebab from the pan and place it on a paper towel in the kitchen to absorb any excess oil. Place the kebab onto the serving dish.

Serving Tips:

Lebanese kababs are ready to serve hot with mayo, garlic sauce, and ketchup

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