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Camel meat kebabs served with fresh salad and pita bread.
Juicy camel meat koftas served with parsley and onion

Camel meat kebabs

Author: Flavelo
Recipes Main Courses
Camel meat is a true delicacy in desert regions: flavour sits somewhere between beef and lamb, slightly sweet. Since camel (or lean beef) is very low fat, the secret lies in fast, high-heat cooking and onion, which tenderises fibres with enzymes. If you can't get camel, you can make this authentically spiced dish with lean beef.
🕒 Prep Time 25 mins
🍳 Cook Time 10 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Grill or griddle pan
  • Skewers
  • Food processor (optional)

Instructions

1 ✓

Prep: Chop onion, garlic, and parsley very finely (almost pulp).

Tip: If grating onion, squeeze out juice, otherwise meat will be too sloppy and fall off skewer.
2 ✓

Mix: Knead meat with vegetables, spices, and oil in a bowl. Knead vigorously for at least 3-4 mins until sticky.

Tip: Physical kneading releases meat proteins (myosin) acting as 'glue', keeping kebab together.
3 ✓

Rest: Put meat in fridge for at least 30 mins.

Tip: Cold fat solidifies, further aiding shaping.
4 ✓

Shape: With wet hands form cylinders onto soaked wooden or metal skewers. Press well to remove air.

Tip: Water on hands prevents sticking.
5 ✓

Cook: Grill on hot grill or griddle pan 3-4 mins per side. Do not overcook!

Tip: Since meat is lean, overcooking (well-done) makes it very dry. Aim for juicy inside and charred outside.

Recipe FAQ

Why did meat fall off skewer?
Likely mixture was too wet (from onion juice) or not kneaded enough. Kneading releases binding agent (proteins).

Ingredients

  • 500 g Camel meat (or lean beef), minced
  • 1 pc Red onion
  • 3 cloves Garlic
  • 3 g Fresh parsley
  • 1 tsp Ground cumin
  • 1 tsp Paprika powder
  • 1 tsp Ground coriander
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 2 tbsp Olive oil