Instructions

1. Seasoning the Meat instruction: In a deep bowl, combine the minced lamb and veal, then add the thoroughly drained onion, pepper paste, salt, black pepper, and Aleppo daqqa spice blend. In a deep bowl, combine the minced lamb and veal, then add the thoroughly drained onion, pepper paste, salt, black pepper, and Aleppo daqqa spice blend.

   في وعاء عميق، ضع لحم الغنم ولحم العجل، وأضف البصل المصفى جيداً من مائه، دبس الفليفلة، الملح، الفلفل الأسود، وبهارات الدقة الحلبية.
2. Kneading the Meat instruction: Vigorously knead the meat and ingredients by hand for at least 8 to 10 minutes until the mixture is fully cohesive and fine white protein threads appear throughout the meat texture to ensure it binds well. Vigorously knead the meat and ingredients by hand for at least 8 to 10 minutes until the mixture is fully cohesive and fine white protein threads appear throughout the meat texture to ensure it binds well.

   ادعك اللحم والمكونات بيديك بقوة لمدة لا تقل عن 8 إلى 10 دقائق حتى يتجانس الخليط تماماً وتظهر خيوط بيضاء رفيعة داخل نسيج اللحم تضمن تماسكه. · 10 min
3. Chilling the Meat instruction: Fold in the toasted pine nuts if desired, then cover the bowl and refrigerate until thoroughly chilled and rested, which prevents it from dropping off the skewers during grilling. Fold in the toasted pine nuts if desired, then cover the bowl and refrigerate until thoroughly chilled and rested, which prevents it from dropping off the skewers during grilling.

   أضف الصنوبر المحمص إن رغبت، ثم غطّ الوعاء وضعه في الثلاجة ليرتاح ويبرد تماماً مما يمنع سقوطه عن الأسياخ أثناء الشوي. · 30 min
4. Skewering and Shaping instruction: Moisten your hands with cold water and divide the meat into equal balls, then spread each ball onto a wide metal skewer and press with your fingers to create the traditional Aleppian kebab ripples. Moisten your hands with cold water and divide the meat into equal balls, then spread each ball onto a wide metal skewer and press with your fingers to create the traditional Aleppian kebab ripples.

   بلل يديك بالماء البارد وقسم اللحم إلى كرات متساوية، ثم افرد كل كرة على سيخ معدني عريض واضغط بالأصابع لتشكيل تموجات الكباب الحلبي التقليدية.
5. Grilling instruction: Grill the kebab skewers over medium-heat charcoal, turning frequently and quickly every minute to ensure the meat cooks evenly and retains its juices, while grilling the tomatoes and chili peppers along the sides of the grill. Grill the kebab skewers over medium-heat charcoal, turning frequently and quickly every minute to ensure the meat cooks evenly and retains its juices, while grilling the tomatoes and chili peppers along the sides of the grill.

   اشوِ أسياخ الكباب على فحم متوسط الحرارة مع التقليب السريع والمستمر كل دقيقة لضمان نضج اللحم واحتفاظه بعصارته، واشوِ حبات الطماطم والفلفل على أطراف الشواية. · 10 min
6. Serving instruction: Gently slide the kebabs off the skewers using flatbread brushed with the meat juices and garnished with parsley and sumac, and serve hot immediately. Gently slide the kebabs off the skewers using flatbread brushed with the meat juices and garnished with parsley and sumac, and serve hot immediately.

   اسحب الكباب برفق باستخدام أرغفة الخبز الممسوحة بدهن اللحم والمزينة بالبقدونس والسماق، وقدمه ساخناً فوراً.

Nutrition / serving

Chef's tips