In the early days of the modern state of Israel, the days of austerity, “lamb” kebabs would have been make with turkey and a little lamb fat, and “veal” kebabs with chicken and a small amount of veal. Turkey, chicken, beef, and veal can all be cooked in this way.

  • 800 g / 1¾ lb tender lamb, cubed
  • 1.5 ml / ¼ tsp ground allspice
  • 1.5 ml / ¼ tsp ground cinnamon
  • 1.5 ml / ¼ tsp ground black pepper
  • 1.5 ml / ¼ tsp ground cardamom
  • 45-60 ml / 3-4 tbsp chopped fresh parsley
  • 2 onions, chopped
  • 5-8 garlic cloves, chopped
  • juice of ½ lemon or 45 ml / 3 tbsp dry white wine
  • juice of ½ lemon or 45 ml / 3 tbsp dry white wine
  • sumac, for sprinkling (optional)
  • 30 ml / 2 tbsp pine nuts
  • salt
For serving
  • flat breads, such as pita bread, tortillas, or naan bread
  • tahini
  • crunchy vegetables salad
  • If sumac is available, its tangy flavor is fresh in invigorating, and its red color is appealing.
  • These kebabs can also be cooked under a hot grill (broiler).
  1. Put the lamb, allspice, cinnamon, black pepper, cardamom, half the parsley, half the onions, the garlic, lemon juice or wine, and olive oil in a bowl and mix together. Season with salt now, if you like, or sprinkle on after cooking. Set aside and leave to marinate.
  2. Meanwhile, light the barbecue and leave for about 40 minutes. When the coals are white and grey, the barbecue is ready for cooking. If using wooden skewers, soak them in water for about 30 minutes to prevent them from burning.
  3. Thread the cubes of meat on to wooden or metal skewers, then cook on the barbecue for 2-3 minutes on each side, turning occasionally, until cooked evenly and browned.
  4. Transfer the kebabs to a serving dish and sprinkle with the reserved onions, parsley, sumac, if using, pine nuts and salt, if you like. Serve the kebabs with warmed flat breads to wrap the kebabs in, a bowl of tahini for drizzling over and a vegetable salad.
Jerusalem Barbecue Lamb Kebabs