Kibbet Seekh (Grilled Skewered Kibbeh)

Method6 steps

1. 1

   Step 1: Wash the 1 cup fine bulgur with water, squeeze dry and discard the washing water. Process ALL the actual washed, squeezed bulgur with ALL 1 cup chopped onion until well combined. Transfer the entire actual bulgur-onion mixture to a large bowl.

   Uses 1 cup fine bulgur; wash and squeeze dry before processing · Water for washing fine bulgur, discarded after squeezing; amount not specified · 1 cup chopped onion

2. 2

   Step 2: Arrange metal skewers, a baking tray, the bowl of actual bulgur-onion mixture from stage 1 and a clean bowl of water and ice near the workspace. The handling-water amount is unspecified.

   Uses Complete actual processed bulgur and onion mixture · A bowl of water and ice for wetting hands while mixing and shaping; amount not specified

3. 3

   Step 3: To ALL the actual bulgur-onion mixture from stage 1, add ALL 1 kg 85%-lean ground beef round (1 kg), tomato paste (1 Tbsp), mild pepper paste (⅓ cup), chopped walnuts (1 cup), RAW pine nuts (¼ cup), cumin (2 Tbsp), the measured 2 tablespoons sea salt, dried mint (1.5 Tbsp), black pepper (1/2 Tbsp) and seven-spice blend. Massage together until binding, periodically wetting hands with ice water. Keep the raw mixture cold and do not taste it raw. Any optional additional salt is a separate seasoning adjustment, not another measured 2-tablespoon dose.

   Uses Complete actual processed bulgur and onion mixture · 1 kg ground beef round, 85% lean · 1 Tbsp tomato paste · ⅓ cup mild Aleppo or Turkish pepper paste · 1 cup chopped walnuts · ¼ cup raw pine nuts · 2 Tbsp ground cumin · 2 Tbsp sea salt

4. 4

   Step 4: Shape portions from the SAME actual raw mixture from stage 3 into ovals around metal skewers, using water-wetted hands as needed. If the grill has grates, slide each oval off its skewer onto the tray for direct grate cooking; otherwise keep the meat on its metal skewer. Repeat with the full mixture. The source gives about 25 pieces, depending on size; no exact per-piece weight is specified.

   Uses Complete actual seasoned raw beef bulgur and nut mixture · A bowl of water and ice for wetting hands while mixing and shaping; amount not specified

5. 5

   Step 5: Preheat the grill on high. Grill ALL the actual shaped kibbeh from stage 4 on the grates OR on metal skewers, according to the route chosen in stage 4. Turn to brown all sides and cook through, checking the ground-beef center reaches 71°C (160°F). Do not rely only on surface browning or shrinking; the source gives no fixed grill duration.

   Uses Complete actual shaped raw kibbeh batch, one selected skewer/grate route

6. 6

   Step 6: Transfer ALL the actual fully cooked kibbeh from stage 5 to a clean platter, cover with foil and rest for 5 minutes before serving. For optional later service, refrigerate promptly in shallow covered containers, within 2 hours, at 4°C or colder, then reheat the actual portion throughout to 74°C (165°F). No fixed oven reheating temperature or duration is specified.

   Grilled kibbeh: rest covered 5 minutes · 5 minUses Complete actual grilled kibbeh batch