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Restaurants›Albaraka Mediterranean Market and Grill›Kabobs Recipe

Kabobs Recipe

Name: Albaraka Mediterranean Market and Grills Kabobs Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.5 lbs boneless lamb shoulder or leg (or substitute chicken thighs or beef sirloin); 0.5 cups plain full-fat yogurt; 3 tbs extra-virgin olive oil; 2 tbs lemon juice (fresh); 4 count garlic cloves (minced); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground paprika (sweet); 1 tsp ground sumac (optional, for tang); 0.25 tsp ground cinnamon; 1.5 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.25 tsp ground Aleppo pepper or red pepper flakes (optional, for heat); 1 count red onion (medium, cut into 1-inch pieces); 1 count bell pepper (red or yellow, cut into 1-inch pieces); 12 count cherry tomatoes; 0.25 cups fresh parsley (chopped, for garnish); 8 count wooden or metal skewers (if wooden, soak 30 minutes); 0.5 cups plain yogurt; 1 tsp lemon zest; 1 tsp olive oil; 0.25 tsp salt; 0.125 tsp cracked black pepper

Inspired by Albaraka Mediterranean Market and Grill

Time2h

Serves4

Imagine the finest meat, either lamb, chicken, or beef, marinated with the richest Middle Eastern seasonings and cooked to perfection until juicy and tender.

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Ingredients

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Marinade & Meat

1 1/2 lbs boneless lamb shoulder or leg (or substitute chicken thighs or beef sirloin)

1/2 cups plain full-fat yogurt

3 tbs extra-virgin olive oil

2 tbs lemon juice (fresh)

4 count garlic cloves (minced)

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp ground paprika (sweet)

1 tsp ground sumac (optional, for tang)

1/4 tsp Ground cinnamon

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 tsp ground Aleppo pepper or red pepper flakes (optional, for heat)

Vegetables & Assembly

1 count red onion (medium, cut into 1-inch pieces)

1 count bell pepper (red or yellow, cut into 1-inch pieces)

12 count Cherry tomatoes

1/4 cups Fresh parsley (chopped, for garnish)

8 count wooden or metal skewers (if wooden, soak 30 minutes)

Finishing Sauce (optional)

1/2 cups plain yogurt

1 tsp Lemon zest

1 tsp olive oil

1/4 tsp Celtic sea salt

1/8 tsp Cracked black pepper

Method

Marinade & Meat

Prepare meat

Trim excess fat and cut the meat into 1 to 1 1/4-inch cubes so pieces cook evenly (if using chicken, remove skin and cut into similar-sized pieces).

Make marinade

In a large bowl combine yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, sumac (if using), cinnamon, kosher salt, black pepper, and Aleppo/red pepper flakes. Whisk until smooth.

Marinate

Add the meat cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours and up to 24 hours. For lamb and beef, 4–12 hours is ideal; for chicken, 2–6 hours.

Vegetables & Assembly

Prep vegetables and skewers

If using wooden skewers, soak them in cold water for 30 minutes to prevent burning. Cut onion and bell pepper into 1-inch pieces. Leave cherry tomatoes whole. Pat marinated meat dry with a paper towel before threading to ensure good sear.

Thread onto skewers

Alternate pieces of meat with onion, bell pepper and cherry tomatoes on skewers, leaving a small gap between pieces so heat circulates. Aim for 3–4 meat pieces per skewer depending on size so they cook evenly.

Grilling & Finishing

Preheat grill or broiler

Preheat a grill to medium-high (about 425–475°F / 220–245°C) with grates oiled, or preheat the broiler and position the rack 6 inches from the heat source. If using a stovetop grill pan, heat until very hot and brush with oil.

Cook kabobs

Place skewers on the hot grill or under the broiler. Cook 3–4 minutes per side, rotating to get even char and an internal temperature of 145°F for lamb/beef (medium-rare) or 165°F for chicken. Total cook time 10–14 minutes depending on meat and heat. Avoid overcooking to keep meat juicy.

Rest and garnish

Transfer skewers to a platter and let rest 5 minutes. Sprinkle chopped parsley over the kabobs before serving.

Finishing Sauce (optional)

While kabobs rest, whisk together plain yogurt, lemon zest, olive oil, salt, and cracked pepper. Serve a spoonful alongside the kabobs for a bright, cooling sauce.