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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?
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.
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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