Arabic Style Pot Kebab
Ingredients
Kibbeh mixture
- 1 kg ground meat with fat
- 1 large onion
- 1 cup chopped parsley
- 3 cloves crushed garlic
- 1 tablespoon mixed spices
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
Sauce mixture
- 3 tablespoons oil or ghee
- 1 large finely chopped onion
- 4 cloves crushed garlic
- 2 large peeled and chopped tomatoes
- 1 tablespoon mixed spices
- 2 green chili peppers finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation
Bring a meat grinder with a small-hole disc and a plate for the kibbeh mixture.
Place the meat, onion, parsley, and garlic in the grinder.
Grind the mixture until well combined.
Add the spices, salt, pepper, and cinnamon, then knead until smooth.
Shape the mixture into finger-like forms.
Heat oil in a wide skillet, add the shaped kibbeh, brown on high heat, and transfer to a plate.
For the sauce, add onion, garlic, and green pepper to the same skillet and stir until wilted.
Add tomatoes, salt, and black pepper, stir to create a light sauce.
Return the kibbeh to the skillet and mix with the sauce.
Place a small oiled dish or foil with lit charcoal in the skillet.
Cover and let the kibbeh absorb the smoke for a few seconds.
Uncover and remove the charcoal.
Serve the kebab hot in a serving dish.
