Entree: Syria – Syrian Kurdish Cuisine – كباب هندي ➤ Kabāb Hindī (Spiced ground lamb kebabs combining Syrian Kurdish seasonings with Indian-style warm spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 45 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground lamb
- 1 medium onion, finely grated and squeezed dry, about 6 oz (170 g)
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1 tbsp (15 ml) plain yogurt (0.53 oz (15 g))
- 1 tbsp (15 ml) olive oil (0.53 oz (15 g))
- 1 tbsp (15 g) garam masala (0.53 oz (15 g))
- 1 tsp (5 g) ground cumin (0.18 oz (5 g))
- 1 tsp (5 g) ground coriander (0.18 oz (5 g))
- 1/2 tsp (2.5 g) ground turmeric (0.088 oz (2.5 g))
- 1/2 tsp (2.5 g) smoked paprika (0.088 oz (2.5 g))
- 1/2 tsp (2.5 g) kosher salt (approx. 0.088 oz (2.5 g))
- 1/4 tsp (1.25 g) freshly ground black pepper (0.044 oz (1.25 g))
- 2 tbsp (8 g) chopped fresh parsley (0.28 oz (8 g))
- 2 tbsp (8 g) chopped fresh cilantro (0.28 oz (8 g))
- 1 tbsp (15 ml) pomegranate molasses (optional) (0.53 oz (15 g))
- 8 flat metal or bamboo skewers (if bamboo, soak 30 minutes)
- 2 tbsp (30 ml) neutral oil for brushing (1 1/16 oz (30 g))

Show original ingredient measurements

- 1 lb (454 g) ground lamb
- 1 medium onion, finely grated and squeezed dry, about 6 oz (170 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 ml) plain yogurt (15 g)
- 1 tbsp (15 ml) olive oil (15 g)
- 1 tbsp (15 g) garam masala (15 g)
- 1 tsp (5 g) ground cumin (5 g)
- 1 tsp (5 g) ground coriander (5 g)
- 1/2 tsp (2.5 g) ground turmeric (2.5 g)
- 1/2 tsp (2.5 g) smoked paprika (2.5 g)
- 1/2 tsp (2.5 g) kosher salt (approx. 2.5 g)
- 1/4 tsp (1.25 g) freshly ground black pepper (1.25 g)
- 2 tbsp (8 g) chopped fresh parsley (8 g)
- 2 tbsp (8 g) chopped fresh cilantro (8 g)
- 1 tbsp (15 ml) pomegranate molasses (optional) (15 g)
- 8 flat metal or bamboo skewers (if bamboo, soak 30 minutes)
- 2 tbsp (30 ml) neutral oil for brushing (30 g)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine ground lamb, grated onion, garlic, yogurt, olive oil, garam masala, cumin, coriander, turmeric, smoked paprika, salt, pepper, parsley, and cilantro. Mix gently until evenly combined; avoid overworking the meat.
2. Cover and refrigerate the mixture 30–60 minutes to allow flavors to meld and to firm up for shaping.
3. Divide the mixture into 8 even portions. With wet hands, shape each portion around a skewer into a long sausage about 5–6 inches (12–15 cm) long and 1–1.5 inches (2.5–4 cm) thick. If using wooden skewers, ensure they were soaked.
4. Preheat grill or broiler to high. Lightly brush kebabs with neutral oil and, if using, a thin brush of pomegranate molasses for gloss and tang.
5. Grill or broil kebabs 3–5 minutes per side, turning once or twice, until well browned with some char and an internal temperature of 160°F (71°C).
6. Let kebabs rest 3 minutes off heat. Serve hot with flatbread, yogurt sauce, and fresh salad or pickles.
7. To make a simple yogurt sauce: whisk 1/2 cup (120 ml) plain yogurt (4 1/4 oz (120 g)) with 1 tbsp (15 ml) lemon juice (0.53 oz (15 g)), 1 clove minced garlic (0.106 oz (3 g)), salt, and chopped cilantro to taste.

1. In a large bowl combine ground lamb, grated onion, garlic, yogurt, olive oil, garam masala, cumin, coriander, turmeric, smoked paprika, salt, pepper, parsley, and cilantro. Mix gently until evenly combined; avoid overworking the meat.
2. Cover and refrigerate the mixture 30–60 minutes to allow flavors to meld and to firm up for shaping.
3. Divide the mixture into 8 even portions. With wet hands, shape each portion around a skewer into a long sausage about 5–6 inches (12–15 cm) long and 1–1.5 inches (2.5–4 cm) thick. If using wooden skewers, ensure they were soaked.
4. Preheat grill or broiler to high. Lightly brush kebabs with neutral oil and, if using, a thin brush of pomegranate molasses for gloss and tang.
5. Grill or broil kebabs 3–5 minutes per side, turning once or twice, until well browned with some char and an internal temperature of 160°F (71°C).
6. Let kebabs rest 3 minutes off heat. Serve hot with flatbread, yogurt sauce, and fresh salad or pickles.
7. To make a simple yogurt sauce: whisk 1/2 cup (120 ml) plain yogurt (120 g) with 1 tbsp (15 ml) lemon juice (15 g), 1 clove minced garlic (3 g), salt, and chopped cilantro to taste.