Kebab Negini Recipe

Process onion

Peel and coarsely chop the onion. Pulse in a food processor until very fine and a little juicy (or finely grate on a box grater). Measure 1 cup. Squeeze lightly in a fine mesh strainer or clean kitchen towel to remove excess liquid, reserving the juice.

Combine ingredients

In a large bowl, place the ground meat. Add the finely processed onion (including a small amount of its juice for flavor), minced garlic, chopped parsley, ground cumin, ground coriander, paprika, salt, black pepper and red pepper flakes if using. Sprinkle the baking soda over the mixture, add the 2 tablespoons cold water, and start to mix.

Mix and knead the meat: Use your hands to thoroughly mix and knead the mixture for 3–5 minutes until sticky and cohesive. This develops the proteins so the kebab holds together. Scrape down the bowl and continue to knead until uniform.

Taste and adjust seasoning: Cook a 1 tablespoon test patty in a skillet (quickly fry) and taste for seasoning. Adjust salt and spices in the remaining meat if needed.

Chill (recommended): Cover and refrigerate the mixture for 30–60 minutes to let flavors meld and firm up for easier shaping.

Prepare skewers: If using metal skewers, oil them lightly. If using bamboo skewers, soak them in water for 30 minutes beforehand to prevent burning.

Portion and shape: Divide the meat into 8 equal portions (about 2 oz each) for smaller kebabs or 4 portions for larger. With damp hands, take one portion and flatten it into a long sausage shape around the skewer (or shape into ovals if not using skewers). Press firmly so the meat adheres to the skewer and is compact without air pockets. Repeat for all portions.

Brush with oil: Lightly brush each kebab with olive oil to promote browning and prevent sticking.

Grill method (recommended): Preheat grill to medium-high (about 400°F / 200°C). Place skewers over direct heat and cook 3–4 minutes per side, turning until evenly charred and internal temperature reaches 160°F (71°C) for beef or lamb. Total time ~8–12 minutes depending on thickness.

Broiler or pan method: To broil, place skewers on a foil-lined baking sheet under a hot broiler 4–6 inches from heat; broil 3–4 minutes per side until browned and cooked through. To pan-sear, heat a large cast-iron skillet or griddle over medium-high heat, add a little oil, and cook kebabs 3–4 minutes per side, pressing gently to maintain contact, until internal temperature reaches 160°F (71°C).

Rest: Remove kebabs from heat and let rest 3–5 minutes to allow juices to redistribute.

Prepare bread and vegetables: Warm flatbreads briefly on the grill or in a dry skillet. Slice tomatoes, cucumbers, and drain the soaked red onion if used.

Assemble: Place a kebab on each flatbread or carve meat off the skewer into desired pieces. Add tomato slices, cucumber, and a spoonful of yogurt or tahini sauce. Sprinkle with fresh parsley and a pinch of extra black pepper or sumac if available.

Serve: Fold or roll the bread around the kebab and enjoy immediately. Offer extra sauce and lemon wedges on the side.