Hungarian Kebab Recipe

Prepare meat mixture

In a large bowl combine the ground lamb and ground beef. Add the grated and squeezed-dry onion, minced garlic, sweet paprika, smoked paprika, ground cumin, ground coriander, black pepper, salt, and chopped parsley. Mix thoroughly with your hands until uniformly seasoned and slightly sticky (about 1–2 minutes). Do not overwork; mix until just combined.

Shape kebabs

Divide the mixture into 6 equal portions (makes 6 oblong kebabs). With wet hands, shape each portion around a metal skewer or form into tight oblong patties roughly 4–5 inches long and 1 inch thick. Press firmly so they hold shape.

Chill briefly

Place formed kebabs on a tray, cover, and chill in the refrigerator for 15–20 minutes to help them set (optional but recommended).

Cook kebabs

Preheat a grill or heavy skillet to medium-high heat and lightly oil the grates or pan with olive oil. Grill or pan-sear the kebabs 3–4 minutes per side until well-browned and cooked through (internal temperature 160°F / 71°C for lamb/beef mixture). Baste with a little olive oil during cooking if desired. Remove from heat and let rest 3 minutes before serving.

Roast tomatoes

Preheat oven to 425°F (220°C). Toss the halved tomatoes with 1 tablespoon olive oil and a pinch of salt. Arrange cut-side up on a baking sheet and roast 18–22 minutes until softened, caramelized at the edges, and slightly collapsed. Let cool 5 minutes.

Make tahini sauce

In a food processor or bowl, combine the roasted tomatoes (discard excess liquid if very watery), tahini, lemon juice, grated garlic, salt, and black pepper. Pulse or whisk while adding warm water 1 tablespoon at a time until you reach a smooth, spoonable consistency (about 2 tablespoons). Taste and adjust salt or lemon as needed. Transfer to a serving bowl and drizzle with the reserved tablespoon of olive oil.

Par-cook potatoes

Bring a pot of salted water to a boil. Add the quartered potatoes and simmer 6–8 minutes until just tender but still holding shape. Drain and let steam-dry for a minute.

Season potatoes

Toss the drained potatoes with the harissa paste, olive oil, smoked paprika, and salt until evenly coated.

Fry until crisp

Heat the vegetable oil in a large skillet over medium-high heat. Add the seasoned potatoes in a single layer and fry, turning occasionally, until golden brown and crisp on most sides, about 8–10 minutes. Transfer to a paper-towel lined plate and keep warm.

Marinate onions

Place the thinly sliced red onion in a bowl. Add the sumac, lemon juice, and salt. Toss well and let sit at room temperature 10–15 minutes to soften and develop flavor. If preparing ahead, refrigerate up to 2 hours and bring to room temperature before serving.

Grill pita

Brush pitas lightly with olive oil. Grill or toast on a hot skillet 30–60 seconds per side until warm, puffed in spots, and lightly charred. Keep wrapped in a clean towel to stay soft.

Plate and serve

To assemble: spread a spoonful of roasted tomato tahini on the platter or directly on warmed pita. Arrange 1–2 kebabs per serving alongside a portion of fried harissa potatoes and a spoonful of sumac onions. Garnish with chopped parsley. Serve extra roasted tomato tahini on the side for dipping and offer additional pita. Leftover kebab can be reheated gently and served similarly.