Last Updated on June 12, 2022
Grilled Kibbeh Recipe
Kibbeh refers to a variety of “meat balls” prepared with ground meat, cracked wheat (Bulgur) and spices and that are either fried, baked, stewed, BBQ’d or, ehemm, eaten raw (Kibbe Nayyeh). Grilled Kibbeh Recipe or Kibbeh Mishwiyyeh is one of the traditional Lebanese dishes with a heavy amount of meat.
Many Ways to Prepare Kibbeh Meshwi Recipe
There are probably as many different ways of preparing and cooking Kibbeh as there are ways to spell it: Kibbe, Kibbeh, Kibbi, Kubbeh, Kebbeh etc…and let’s not forget the vegetarian Kibbe varieties as well which are made from chickpeas or squash.
Lebanese Kibbeh Mishwiyyeh Stuffed With Spicy Lamb Fat
Lebanese villages boast dozens recipe variations depending on the region, and in this blog post we’re featuring the traditional Lebanese Kibbeh Mishwiyyeh stuffed with spicy lamb fat. The Kibbeh “dough” we use in this recipe is made with 100% lean ground meat (preferably goat, if not, lamb or beef is ok), cracked wheat (burghul aka bulgur), and some spices.
How to Prepare Traditional Grilled Kibbeh Recipe
Once the “dough” is ready, it is then flattened into patties of 1/3 inch thickness, then the fat stuffing is placed in the middle. You now have the bottom layer. As for the upper layer of the Kibbeh which looks like a dome, one way to make it is to wet a plastic sheet and place it inside a medium size spice bowl. Then flatten/press a bit of Kibbeh dough on the inside to 1/3 inch thickness, or less, and thus covering the entire inside of the cup. Finally press the cup on the bottom layer pattie you made earlier and then pull away then lift up the plastic sheet outwardly to lift the cup from the molded kibbe. This may take a bit of practice initially.
Traditional Lebanese Grilled Kibbeh Recipe - Spicy Fat Stuffed
Ingredients
Kibbeh Dough Ingredients
- 1 lb meat goat or lamb meat, lean, ground
- 1.5 cups bulgur or Burghul
- 1 red onion medium sized
- 1/4 bunch mint green, leaved, discard stems
- 1 teaspoon marjoram dried leaves
- 1/4 teaspoon cinnamon powder
- 1/2 teaspoon salt
- 1/2 teaspoon Lebanese 7 spices
- 4 cubes ice
Kibbeh Stuffing Ingredients
- 5 oz fat lamb tail fat, or beef fat
- 1.5 red onions large
- 1/2 bunch parsley leaved, discard stems
- 1/2 bunch mint green, leaved, discard stems
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
Instructions
Kibbeh Dough Preparation Method
- Add all Kibbeh Dough ingredients except the Bulgur to the food processor along with 4 cubes of ice. We use ice so the meat doesn't heat up.
- Run on high speed for about 2-3 minutes until everything is well blended together and the meat turns doughy and sticky.
- Place bulgur in a small bowl, rise with cold water then strain and tap with a paper towel to dry well. Add to food processor then run for 1 more minute.
Kibbeh Stuffing
- If readily available, use cold or frozen lamb tail fat or even beef fat.
- Cut the fat into small chunks, add to food processor along with all other stuffing ingredients and grind at high speed for about 3-5 minutes. Set aside.
Molding and Cupping the Kibbeh
- To make a Kibbeh "head", grab a handful of dough, roughly about 150-200 grams.
- Wet a plastic sheet (cellophane) with water and flatten a 1/3 of that dough on it into a 1/3 inch patty.
- Add 1 to 1.5 tablespoons of stuffing in the middle of the patty
- Use a shallow spice bowl (about 6-8 ounces in size) or equivalent as a mold to shape the Kibbeh into "heads". Layer a wetted plastic sheet inside of the mold. Place the remaining 2/3rd of that dough in the mold and press it against the sides of the into a 1/3 inch thickness.
- Gently turn that Kibbeh mold on top of the flattened kibbeh patty and press downward until you cut through.
- Slowly lift up the mold's plastic sheet and the mold/spice bowl should lift away from the resulting Kibbeh head with ease.
- Gently turn over Kibbeh “head” into your hand, then place on a lightly oiled aluminum foil or plate so it doesn't stick. Your Kibbeh “head” is now ready to be grilled.
Grilling the Kibbeh
- Gently place the kibbeh "heads" on a BBQ and grill for about 20-30 minutes or until light brown on the outside.
- Alternatively you can bake in an oven in a baking sheet.
- Serve alongside a side of Tabbouleh or your favorite salad.
Notes
[…] Garlic Paste goes really well with Chicken Shish Tawook, Chicken Shawarma, Grilled Chicken, Grilled Kibbeh and pretty much any earthy […]
Since we don’t eat a lot of fat, I substituted ground meat (beef) in the stuffing. Versus using the food processor again, I chopped fine the onion and mixed the ground meat and spices.
I also put the bulgur and meat mixture in the fridge for an hour, making it more manageable to mold.
Have you done the recipe with meat instead of fat?
Eileen yes absolutely there is a version of this recipe where you stuff the Kibbeh ball with a mixture of sauteed ground beef, onions, 7 spices, salt, and toasted pine nuts. Lovely!
I have tried so many times to make garlic paste/sauce but have not been successful.I tried this recipe.it started nicely but oil separated from the garlic.what could have gone wrong?
Please tell me how to make 7spice mix. I used to buy it but where I live now, I can not find it.
Hello how can I make these in the oven? Bake or Broil ??
Yes absolutely Karine. You can set the oven at 450F and bake them for 30-40 minutes
Thanks for your reply. I read on another website to bake at 370…what is better? And shall I put it in the center of the oven on a greased sheet?
Thanks!!
We usually bake Kibbeh at 450F.. you can try either, it’s just gonna matter mostly in how long it takes to bake. Center is fine, and yes you will need to grease a sheet or pyrex tray with some olive oil or butter prior to placing the kibbeh on them
Hi, your recipes all look amazing! I am allergic to wheat. What do you think would be a good substitute for the bulgar? Thank you!
JN you could try using Quinoa as a replacement to Burghol it is close enough in some dishes (like Tabbouli). Never tried it with Kibbeh so I cant’tell there.
Hi there,
I tried the Kibbe recipe. Wonderful! Thank you for the clear instructions. I served it with a warm cheesy kale polenta. Next time I may try the kibbe with ground lean turkey. I’ve tried seven spices with ground turkey kababs and it’s pretty good. I’ll let you know how it turns out.
This looks REALLLY good! I’ve had this Kibbe in Ehden before and indeed they are the best at making it. Very lovely thank you
I followed your recipe step by step and I ended up with 6 delicious “kebbe” and a happy fiance :). Thank you so much!
I’m glad that it worked out for you 🙂