Kabobs with Fresh Cherry Glaze (“Kabab bil Karaz”)


What else can we say but finger. licking. good. These kabobs with fresh cherry glaze create the perfect marriage between sweet & savory. They also come together quickly making it perfect for a weeknight meal, so dress to impress this week and be sure to try these bad boys out :).

Prep & cook: 40 minutes
Serves: 6


1.5 pounds lean grass fed ground beef
1 slice whole-grain bread
1/4 cup milk
1/4 cup slivered almonds
1-2 tablespoons peanut oil
1/2 onion, grated
1/2 onion, chopped
1 cup water
1.5 pounds fresh cherries, pitted (reserve pits)
1 tablespoon garlic, minced
2 tablespoons extra virgin olive oil
1/4 teaspoon seven spice mix
1 teaspoon cornstarch dissolved in 1/4 cup of water (to create cornstarch slurry)
1 lemon, juiced
1 teaspoon sugar
Salt & black pepper to taste
Parsley, for garnish
Pita bread, for serving


  1. Heat water until boiling. Add reserved cherry pits and allow to soak for 30 minutes.
  2. Soak bread in milk until softened. In a large bowl, combine ground beef, grated onion, almonds seven spice mix, salt, and black pepper. Mix well & roll into one-inch sized balls, making sure to get an almond or two in each meatball.
  3. Heat peanut oil over high heat in a large skillet. Cook meatballs over high heat for 3 minutes, then reduce heat to medium-high for a final three minutes. Turn meatballs every 2 minutes.
  4. Add olive oil to large saucepan over medium heat. Add chopped onions and allow to cook for 5 minutes, stirring occasionally. Add garlic and cook for an additional minute. Add the pitted cherries and cook for another 5 minutes.
  5. Strain the pits from the water in step 1. Add to a saucepan over medium-high heat and add lemon juice & sugar. Once boiled, add cornstarch and allow to cook for a total of 15 minutes.
  6. Add cooked kabobs to cherry sauce and cook on low heat for 20 minutes in order to allow the flavors to marry, taking care not to let the liquid reduce excessively. Season with salt & pepper to taste when finished.
  7. Garnish with parsley and serve with pita bread, if desired.

And sahtein—or deux healths!

*Adapted from the lovely Dania Lababidi




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