Entree: Bahrain – كباب بحريني ➤ Kabab Bahraini (Grilled spiced ground meat formed on skewers in the Bahraini style)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
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 small onion, finely grated, approx. 4 oz (115 g) - 2 cloves garlic, minced (approx. 0.21 oz (6 g)) - 1/4 cup (15 g) fresh parsley, finely chopped - 1 tsp (5 g) ground cumin - 1 tsp (2 g) ground coriander - 1/2 tsp (1 g) ground cinnamon - 1 tsp (3 g) baharat spice blend (or substitute 1/2 tsp (2.5 ml) allspice + 1/2 tsp (2.5 ml) black pepper) - 1 tsp (5 g) kosher salt - 1/2 tsp (1 g) freshly ground black pepper - 1 tbsp (15 ml) olive oil plus extra for brushing - 8 metal or wooden skewers (soak wooden skewers if using) - Lemon wedges for serving (optional)
Show original ingredient measurements
- 1 lb (454 g) ground lamb - 1 small onion, finely grated, approx. 4 oz (115 g) - 2 cloves garlic, minced (approx. 6 g) - 1/4 cup (15 g) fresh parsley, finely chopped - 1 tsp (5 g) ground cumin - 1 tsp (2 g) ground coriander - 1/2 tsp (1 g) ground cinnamon - 1 tsp (3 g) baharat spice blend (or substitute 1/2 tsp allspice + 1/2 tsp black pepper) - 1 tsp (5 g) kosher salt - 1/2 tsp (1 g) freshly ground black pepper - 1 tbsp (15 ml) olive oil plus extra for brushing - 8 metal or wooden skewers (soak wooden skewers if using) - Lemon wedges for serving (optional)
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
1. In a bowl combine ground lamb, grated onion, garlic, parsley, cumin, coriander, cinnamon, baharat, salt, pepper, and 1 tbsp (15 ml) olive oil. Mix gently but thoroughly, then cover and chill 20–30 minutes to firm up the mixture. Divide into 8 equal portions and press each portion firmly onto a skewer into a long flattened kebab shape. 2. Heat a grill or cast-iron skillet to medium-high. Brush kebabs lightly with olive oil and grill or pan-sear 3–5 minutes per side until charred in spots and cooked through (internal temperature about 160°F / 71°C). Remove from heat, rest 2 minutes, and serve hot with lemon wedges and flatbread.
Show original instructions
1. In a bowl combine ground lamb, grated onion, garlic, parsley, cumin, coriander, cinnamon, baharat, salt, pepper, and 1 tbsp olive oil. Mix gently but thoroughly, then cover and chill 20–30 minutes to firm up the mixture. Divide into 8 equal portions and press each portion firmly onto a skewer into a long flattened kebab shape. 2. Heat a grill or cast-iron skillet to medium-high. Brush kebabs lightly with olive oil and grill or pan-sear 3–5 minutes per side until charred in spots and cooked through (internal temperature about 160°F / 71°C). Remove from heat, rest 2 minutes, and serve hot with lemon wedges and flatbread.
Per serving | Servings: 4
Generated: 2026-11-05T19:42:53+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.