From snacks to main dishes, roasted kebab recipes are varied and will help you escape from fried foods. All this without giving up your delicious taste! National dish of Lebanon, Syria and Iraq, kebab is originally called kubbehwhich in Arabic means “ball”.
Despite the name, kibbeh can be presented in the traditional “coxinha” format and can also be served on plates. Once again escaping tradition, roasted kibbeh recipes are also widely consumed in meatless alternatives, as you will see below.
Check out some roasted kibbeh recipes that the Cooking Guide has selected for you to try and be surprised:
Kibe stuffed in the oven
Time: 1h10 (+ 4h soaking)
Performance: 30 units
Difficulty: easy
Ingredients:
- 2 cups (tea) from wheat to kebab
- 600 g of minced meat
- 1 chopped onion
- 1/2 cup chopped mint
- Salt and Syrian pepper to taste
- Butter for greasing
Filling:
- 2 cups of curd
- 1/2 cup grated mozzarella
Method of preparation:
Mix the filling ingredients in a bowl and refrigerate. Put the wheat in a bowl, cover with warm water and let it soak for 4 hours. In a colander, squeeze it by hand to remove any excess liquid. Put in a bowl and add the minced meat, onion, mint, salt and pepper, mixing with your hands until the mixture is smooth.
Make medium balls with the dough and, in each one, make a small hole on the surface and flatten the base, as if they were small cups. Fill these cavities with the reserved filling and arrange them side by side, in a greased form.
Bake, preheated, for 20 minutes or until cooked and lightly brown. Remove from the oven, allow to cool and put in paper cups. Transfer to a serving dish and serve.
Soy kebab stuffed with ham and cheese
Time: 1h (+ 2h soaking)
Performance: 6 servings
Difficulty: easy
Ingredients:
- 1 cup (tea) of wheat per kibbeh
- 4 cups of warm water (tea)
- 1 cup of thin textured soy protein
- 1 tablespoon of lemon juice
- 1 1/2 cups (tea) of cooked and mashed squash
- 1 grated onion
- 2 tablespoons of chopped parsley
- 2 tablespoons of chopped mint
- Salt to taste
- 1 teaspoon of Syrian pepper
- 150 g of sliced ​​mozzarella
- 150 g of sliced ​​ham
- Olive oil for greasing and water
Method of preparation:
Soak the wheat in 2 cups of warm water for 1 hour. Dissolve the soy in the remaining lukewarm water with the juice for 1 hour. Squeeze the grain with your hands until all the water comes out. Do the same with the soy and put everything in a bowl. Add the pumpkin, onion, parsley, mint, salt, pepper and knead with your hands until light.
Roll out half of the dough in a greased medium refractory, spread the cheese, ham and cover with the rest of the dough. Make diagonal surface cuts with a knife. Drizzle with olive oil and cook, preheated, for 35 minutes or until golden brown. Remove from the oven and serve.
Blow
Time: 2h
Performance: 8 servings
Difficulty: easy
Ingredients:
- 500 g of wheat for kebabs
- 1 liter of boiling water
- 1 chopped onion
- 1 cup of chopped mint leaves
- Salt and black pepper to taste
- 1 kg of earth
- Margarine for greasing
- Mint leaves to decorate
Filling:
- 250 g of sliced ​​ham
- 250 g of sliced ​​mozzarella
Method of preparation:
Put the wheat in a bowl, sprinkle with boiling water, mix with a spoon and let it cool. Add the chopped onion, mint, salt, pepper and meat to the cold grain (when the grain has cooled, it hydrates and the water will disappear) and mix until smooth.
Place half of this dough in a greased 30 cm x 22 cm form, lay the ham and mozzarella on top and cover with the rest of the kibbeh dough. Squeeze and risk with a knife on it as if to cut into a diamond shape. Bake, preheated, for 35 minutes or until cooked and lightly brown. Remove from the oven and serve decorating with mint leaves.
Stuffed quibe in the basket
Time: 1h (+ 30min refrigerator)
Performance: 20 units
Difficulty: easy
Ingredients:
- 250 g of wheat for kebabs
- 500 ml of boiling water
- 1 sachet of powdered beef broth
- 600 g of minced meat
- 1 cup of mayonnaise
- 1 cup mint (chopped)
- 1 grated onion
- Salt and black pepper to taste
- Margarine for greasing
- Mint leaves to decorate
Filling:
- 1 cup of chopped ham
- 1 cup of grated mozzarella
- 1 1/2 cups cream cheese
- Oregano to taste
Method of preparation:
In a bowl, mix the wheat with the water, the broth and let it rest for 30 minutes, stirring occasionally or until the water has dried and cooled. Add the meat, mayonnaise, mint, onion, salt, pepper and mix until homogenized. Line the greased mini cupcake process, forming a hollow in the center.
Bake in a preheated medium oven for 15 minutes. Remove from the oven and fill with the mixed ingredients of the filling. Return to the oven for another 10 minutes or until golden brown. Remove from the oven, remove from the mold, decorate with mint and serve.
Roasted kebab with amaranth
Time: 1h (+ 40min soak)
Performance: 6 servings
Difficulty: easy
Ingredients:
- 2 cups of boiling water (tea)
- 1 cup of wheat for kebabs
- 1 kg of minced meat
- 1 cup of amaranth flakes
- 1 grated onion
- 1/2 cup chopped mint
- 1/2 cup of olive oil
- Salt and Syrian pepper to taste
- Butter for greasing
- Mint leaves to decorate
Filling:
- 2 cups of wrinkled ricotta
- 1/2 cup of smashed ham
- 3 tablespoons of chopped parsley
- 1/2 cup of light mayonnaise
- Salt and black pepper to taste
Method of preparation:
Pour boiling water over the grain. Mix and leave to soak for 40 minutes. Squeeze on a colander to let out all the water and transfer to a bowl. Mix the rest of the ingredients until smooth. Reserve. In another bowl, mix the filling ingredients and set aside.
In a medium refractory greased with butter, roll out half of the dough, cover with the filling and roll out the rest of the dough. Using a knife, make shallow cuts in the kibbe and take it to a preheated medium oven for 20 minutes or until golden brown. Decorate with mint leaves and serve then.
Kibbeh cake with garlic cream
Time: 1h (+ 1h rest)
Performance: 30 units
Difficulty: easy
Ingredients:
- 250 g of wheat for kebabs
- 1 onion
- Salt, black pepper and mint leaves to taste
- 500 g of minced meat
- Olive oil
Garlic cream:
- 4 cloves of garlic
- 1/2 cup of mayonnaise
- 1/4 cup of heavy cream
- Salt to taste
Method of preparation:
Put the wheat in a bowl, cover with hot water and let it soak for 1 hour. Drain and squeeze until all liquid is removed. Reserve. In a blender, beat the onion with salt, pepper and mint. Mix with wheat and meat until a homogeneous mass is formed.
With this dough, grease the molds and take it to a medium oven, preheated, for 20 minutes or until golden brown. Remove and unmold. Beat the cream ingredients in a blender until homogenized. Cover the kebab cakes with the cream, garnish with the mint and arrange in paper pans for serving.
Eggplant skewer
Time: 1h (+ 2h soaking)
Performance: 6 servings
Difficulty: easy
Ingredients:
- 2 cups (tea) from wheat to kebab
- 5 tablespoons of olive oil
- 2 aubergines into thin strips
- 1 chopped onion
- 1/2 cup mint (chopped)
- 1/2 cup of chopped odor
- Salt and Syrian pepper to taste
- Olive oil for greasing and sprinkling
- 300 g of grated provolone
Filling:
- 250 g of sliced ​​mozzarella
- 250 g of sliced ​​ham
Method of preparation:
Put the wheat in a bowl, cover with warm water and let it soak for 2 hours. Drain and tighten well to remove all excess water. Reserve. Heat the oil in a non-stick pan over high heat and sauté the eggplant and onion for 3 minutes or until lightly browned.
Transfer to a bowl, add the soft wheat, mint, parsley, salt, Syrian pepper and mix well. Roll out half of this dough into a greased medium refractory and squeeze well with your fingers.
On top, spread the mozzarella and ham. Cover with the rest of the kebab and tighten well with your fingers. Make shallow cuts on the kebab and drizzle with olive oil. Sprinkle with provolone and bake in a preheated medium oven (180 ° C) for 30 minutes or until they are au gratin. Remove from the oven and then serve.
Source: Terra
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