Lebanese Kebab Recipe - Yummy Traditional

Lebanese Kebab Recipe

                                                       
lebanese kabab 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.
                             
lebanese kabab

My Latest Lebanese kabab Video:



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


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Recipe notes:

  1. 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.
  2. 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

                                         
lebanese kabab recipe


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.
                        
lebanese kabab


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.
                             
lebanese kabab
lebanese kabab


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

                                                     
lebanese kabab

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.
                                 
lebanese kabab
lebanese kabab

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.
        
lebanese kabab recipe


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.

      
lebanese kabab


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

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.


             
how to make lebanese kabab


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.
                                                      
lebanese kabab
lebanese kabab
                                
Heat the oil in the wok on a medium flame.

                                      
how to make lebanese kabab

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.
                                                           
                         
lebanese kabab
lebanese kabab


Coat each kabab in the egg mixture.

lebanese kabab


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


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


Place the kebab onto the serving dish.
           
lebanese kabab


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

               
lebanese kabab

              



                                                                              


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. 1 litre of water
  2. 1 tbsp ginger garlic paste
  3. 300g, beef with fat
  4. 1 tbsp papaya paste
  5. Salt to taste
  6. 1 tsp black pepper powder
  7. 1 tsp red chili powder
  8. 1/2 tsp chili flakes
  9. 1 tbsp, crushed coriander
  10. 1/2 tsp peri peri powder
  11. 1/2 tsp sumac powder (Turkish spices)
  12. 1 tbsp, white vinegar

For veggies:

  1. 300g potatoes
  2. 300g, fresh boiled green peas
  3. 2-3 pcs, green chilies

For Lebanese Kababs:

  1. Spiced and mashed Potatoes
  2. Boiled and Chopped Green Peas
  3. Spiced shredded meat
  4. 1/2 cup bread crumbs
  5. 1/2 tsp, black pepper
  6. 1 tsp white pepper powder
  7. 1/3 tsp mustard powder

For Coating:

  1. Breadcrumbs as required
  2. Egg with milk as required
  3. Pinches of food coloring
  4. 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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