Grilled Saj Kebab Recipe

A tried-and-true, easy homemade saj kebab recipe! Delicious kebab grilled over charcoal... and we’ll share the secret to getting the same flavor, but in the oven!

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6 servingsBack to recipeMains

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Prep checklist

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1½ cups fine bulgur500 g red meat1 onion, grated1 tablespoon cumin mix or kibbeh spice blenda pinch of salt1 teaspoon seven-spice blend1 cup water - water as needed for the bulgur

Meat filling

200 g veal mince, slightly fatty1 onion, finely choppedNuts as desired: almonds, pine nuts, walnuts, pistachiosFresh pomegranate - optionala pinch of salta pinch ground cinnamona pinch seven-spice blend1 tablespoon pomegranate molassesBegin preparing the meat filling: heat a little vegetable oil, fry the nuts until toasted, then remove them from the pan and set aside.In the same pan, fry the onion until softened.Take a ball of kibbeh dough the size you prefer and flatten it on kitchen cling film; place a second sheet of cling film on top and press it with a plate or a smooth tool.Trim the excess from the edges of the kibbeh and smooth them; you can wet them with a little water to ensure they are smooth and well sealed.Using the edge of the kitchen cling film, lift the kibbeh and place it on a baking tray lined with parchment paper and lightly oiled.

Note

After removing the kibbeh from the oven while hot, you can place a small cup containing a little oil and a hot piece of charcoal.Cover the baking tray and leave it for a few minutes so the kibbeh absorbs the charcoal aroma.

Step 1

Pour 1 cup of water over the fine bulgur and leave it for about 10 minutes until the bulgur grains swell.

Cooking notes

How to Make Kibbeh with Zucchini Heart
How to Make Potato Kibbeh in a Tray

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