Persian Lamb Kebabs | Easy Tebei Recipe
Few meals capture the flavors of summer quite like flavorful kebabs. Inspired by a craving for Middle-Eastern cuisine and adapted from traditional Persian recipes. These lamb kebabs are seasoned with warm spices and cooked until beautifully browned. Enjoy them on their own or serve them with warm pita, grilled peppers, and a side of tzatziki sauce for a delicious meal to share with family and friends.
~ Please credit if you reproduce. Even when a recipe is highly adapted I will still credit who it was adapted from ~
Serving Suggestions
<General Information, Educational Purposes
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Persian cuisine is known for its thoughtful balance of warming spices, fresh ingredients, and vibrant flavors. While recipes vary from family to family and region to region, many dishes celebrate simple ingredients prepared with care. These lamb kebabs are a wonderful introduction to those traditions and can be enjoyed in many ways.
Serve them alongside rice and grilled vegetables. Top with fresh herbs or tuck them into warm pita with cooked jalapenos. Pair with a cooling yogurt-based sauce such as tzatziki.
INGREDIENTS
For the Kebabs
16 oz/ 1 lb ground lamb
1 onion (I used yellow)
3 cloves Garlic
1 tsp Garlic Powder (option to have just dried powder or fresh garlic depending on access)
1/2 lemon (zest)
1 tsp Sumac
2 tsp smoked paprika
1 tsp Sea Salt
½ tsp Spearmint
½ tsp Ground Black Pepper
½ tsp Ground Cumin
½ tsp Ground Coriander
½ tsp ground cinnamon (I opt for Ceylon)
2 Tbsp Olive Oil (I had lemon infused) For Cooking
For the Tzatziki Sauce
¾ cup plain yogurt
1/2 lemon (juice)
1 Tbsp Olive Oil (I used lemon infused)
1 tsp sumac
1 tsp Spearmint
1 tsp paprika
½ tsp Sesame Seeds
½ tsp Cumin
Salt and Pepper to taste
Optional: Jalapeño and Bell Pepper to saute for side. Pita bread and or rice.
Adjust according to personal preference!
Step by Step Instruction
(1) PREP: We first want to prepare any produce or fresh ingredients. In this recipe we ideally want to grate the onion and garlic so it is easier to get a smooth meat mixture. I was a bit lazy when I did mine and simple chopped the onion really well and it still tasted great, it just doesn’t from as well. If able, grate and then strain your grated onion. Wash and cut your peppers if using, and now would be a good time to get some rice cooking for the option of a side.
(2) MIX: Add all of the kebab ingredients into a medium to large sized bowl. Fold the meat and ingredients together almost like you would for bread. Here we will be mixing the lamb, onion, garlic, lemon zest, salt, and other seasonings.
(3) SHAPE: One the meat mixture is mixed well and as smooth as possible, we will shape it into a large disk that is about 6” across. Shape on parchment paper, and then place in large skillet. Peel off parchment from top.
(4) COOK: Add the olive oil to your skillet and heat at medium to high heat. Add in your disk and use your hands or a spatula to press towards the edge of your skillet. Lower the heat to medium and let cook for a few minutes.
(5) CUT: Using a butter knife cut out 1 ½ inch strips. I find cutting horizontally works best and don’t let them be too long or they may fall apart. Flip each of the trips using two forks or whatever method works for you. Flatten slightly and then cook for about 5 more minutes until the edge touching the skillet is dark brown.
(6) FINISH: Flip once more and let cook for another few minutes until dark brown. It should take about 5 minutes on each side, but use your best judgment. Shut off heat and let sit for a moment before transferring to a plate lined with paper towels. Once ready, skewer and serve!
Now you can optionally scrape off your skillet and use it to cook up your peppers. While you are waiting for the kebabs too cook you can get a small bowl and mix together your tzatziki sauce.
BIGGEST TIP > Cook for a short time at optimal heat for juicy kebabs. Longer times at lower heat may not result in as juicy kebabs.
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Porch Drink Ideas → [View here]
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