Uploaded October 2021 | Updated September 2026, 1 week ago
Kebabs get a bad rep, but today we are making two amazing kebabs that contain unusual but wonderful ingredients. We'll be making Sour Cherry Kebab, and Turkish Onion Kebab, both of which are perfect for weeknight dinners.
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🙌 Support the Channel 🙌
If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates patreon.com/MiddleEats
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🌍 Stay connected 🌍
You can reach us on instagram or facebook, and we'd love to see any recipes you cook.
➥Instagram instagram.com/itsmiddleeats
➥Facebook facebook.com/MiddleEatsyt
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🍳 My Kitchen Equipment 🥘
(These links are amazon affiliated and help support the channel at no extra cost to you)
Ooni Pizza Oven: geni.us/SIhAL
Borner Mandolin: geni.us/BPzBw
Microplane grater: geni.us/qzqTzve
OXO Kitchen Scissors: geni.us/ihA8Wq
Box Grater: geni.us/d4YE
Food Processor: geni.us/2qQ9bX
Smaller food processor: geni.us/gtPJ33
My Kitchen Scale: geni.us/o3tM
Vegetable Peeler: geni.us/tiNom
Citrus Juicer: geni.us/8xWwcBB
Stainless Steel Cookware: geni.us/EsaLACR
Utensils: geni.us/Da55Vjd
Glass jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym
📷 My Filming Equipment 🎥
Sony a6400: geni.us/Cc7J0Nj
Sony F1.8 Lens: geni.us/5ATix6
Music by Epidemic Sounds - Referral link for a free trial here
epidemicsound.com/referral/zpsg6n
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Video by Karolina Grabowska from Pexels
pexels.com/video/an-abundant-cherry-tree-4863141
___
0:00 Intro
0:54 Preparing the Sour Cherry Kebab
2:03 Cooking Cherry Kebab
4:28 Preparing the Onion Kebab
5:20 Cooking Onion Kebab
6:37 Review
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Sour Cherry Kebab:
600ml Sour Cherry Juice
500g Minced Lamb or Beef
200g Sour Cherries (or 120g pitted sour cherries)
3 Medium Onion
1 Tbsp Vegetable Oil
1 1/2 Tsp Salt
3/4 Tsp Black Pepper
3/4 Tsp Aleppo Pepper flakes
1/2 Tsp Bharat/7spice
1/4 Tsp Cinnamon
1/4 Tsp Ginger
1 stick cinnamon or 1/4 Tsp cinnamon powder
For serving:
Lavash bread
Pinenuts
Parsley
Onion Kebab:
200ml Stock
60ml Pomegranate Molasses
1.5kg Small/Medium onions
500g Minced Lamb or Beef
1 Tbsp Red pepper or Tomato Paste
1 1/4 Tsp Salt
3/4 Tsp Black Pepper
1/2 Tsp Aleppo Pepper
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Directions:
Cherry Kebab:
1- Grate an onion, then squeeze the grated flesh in some paper towels to remove the onion liquid
2- Add the grated onion to your meat in a bowl, with 1 Tsp of salt, 1/2 Tsp black pepper, 1/2 Tsp Bharat, 1/4 Tsp Cinnamon and 1/4 Tsp Aleppo pepper flakes
3- Mix together well and knead until sticky (3 minutes). Allow to rest for 5 minutes after kneading
4- Portion out into small bite sized pieces, then roll them into balls using the palm of your hands
5- In a heavy pan, add vegetable oil, and heat on medium high heat
6- Add your meat balls in batches and sear on each side for about 2 minutes, for a total of 4 minutes. Remove once golden and set aside
7- Once all the meatballs have been seared, add 2 medium onions chopped to a small dice
8- Saute until softened (3-4 minutes) and deglaze the pan with water if needed
9- Pit then add in 200g of sour cherries (about 120g of cherry flesh)
10- Add 1/2 Tsp Aleppo Pepper, 1/4 Tsp Black Pepper, 1/4 Tsp Ginger powder, 1/2 Tsp Salt and the cinnamon stick
11- Mix then add in 400ml of sour cherry juice
12- Bring the pan to a boil then let it simmer on medium high for 5 minutes
13- Taste the sauce for sourness and add lemon if needed, then add the meat balls. Coat them in the sauce then add the rest of the juice and let this reduce on low for about 10 minutes
14- Lay lavash bread triangles in a bowl, and add the cherry kofta. Top with parsley and toasted pinenuts
Onion Kebab:
1- Add the meat to a bowl with 1 Tsp salt and 1/2 each of aleppo and black pepper
2- Knead for 3-4 minutes until sticky, let rest for 5 minutes
3- Top and tail the onions then remove the outermost layer of flesh as this can go papery
4- Slice each onion in half, then between both halves add some of the prepared meat
5- Place the stuffed onions into a baking dish, and repeat until filled
6- Pre-heat your oven to 180c then place the tray in to bake for 20 minutes
7- Prepare the pomegranate glaze by adding the stock, pomegranate molasses, and 1/4 Tsp each of salt and pepper to a jug. Mix well to combine
8- When the time is up, pour the glaze over each onion and place the tray back in to bake for 10 more minutes
9- Remove the tray and pour the glaze on the onions once more and bake for another 5-10 minutes
10- Garnish with pomegranate seeds and parsley
Kebabs get a bad rep, but today we are making two amazing kebabs that contain unusual but wonderful ingredients. We'll be making Sour Cherry Kebab, and Turkish Onion Kebab, both of which are perfect for weeknight dinners.
___
🙌 Support the Channel 🙌
If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates patreon.com/MiddleEats
___
🌍 Stay connected 🌍
You can reach us on instagram or facebook, and we'd love to see any recipes you cook.
➥Instagram instagram.com/itsmiddleeats
➥Facebook facebook.com/MiddleEatsyt
___
🍳 My Kitchen Equipment 🥘
(These links are amazon affiliated and help support the channel at no extra cost to you)
Ooni Pizza Oven: geni.us/SIhAL
Borner Mandolin: geni.us/BPzBw
Microplane grater: geni.us/qzqTzve
OXO Kitchen Scissors: geni.us/ihA8Wq
Box Grater: geni.us/d4YE
Food Processor: geni.us/2qQ9bX
Smaller food processor: geni.us/gtPJ33
My Kitchen Scale: geni.us/o3tM
Vegetable Peeler: geni.us/tiNom
Citrus Juicer: geni.us/8xWwcBB
Stainless Steel Cookware: geni.us/EsaLACR
Utensils: geni.us/Da55Vjd
Glass jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym
📷 My Filming Equipment 🎥
Sony a6400: geni.us/Cc7J0Nj
Sony F1.8 Lens: geni.us/5ATix6
Music by Epidemic Sounds - Referral link for a free trial here
epidemicsound.com/referral/zpsg6n
___
Video by Karolina Grabowska from Pexels
pexels.com/video/an-abundant-cherry-tree-4863141
___
0:00 Intro
0:54 Preparing the Sour Cherry Kebab
2:03 Cooking Cherry Kebab
4:28 Preparing the Onion Kebab
5:20 Cooking Onion Kebab
6:37 Review
___
Sour Cherry Kebab:
600ml Sour Cherry Juice
500g Minced Lamb or Beef
200g Sour Cherries (or 120g pitted sour cherries)
3 Medium Onion
1 Tbsp Vegetable Oil
1 1/2 Tsp Salt
3/4 Tsp Black Pepper
3/4 Tsp Aleppo Pepper flakes
1/2 Tsp Bharat/7spice
1/4 Tsp Cinnamon
1/4 Tsp Ginger
1 stick cinnamon or 1/4 Tsp cinnamon powder
For serving:
Lavash bread
Pinenuts
Parsley
Onion Kebab:
200ml Stock
60ml Pomegranate Molasses
1.5kg Small/Medium onions
500g Minced Lamb or Beef
1 Tbsp Red pepper or Tomato Paste
1 1/4 Tsp Salt
3/4 Tsp Black Pepper
1/2 Tsp Aleppo Pepper
____
Directions:
Cherry Kebab:
1- Grate an onion, then squeeze the grated flesh in some paper towels to remove the onion liquid
2- Add the grated onion to your meat in a bowl, with 1 Tsp of salt, 1/2 Tsp black pepper, 1/2 Tsp Bharat, 1/4 Tsp Cinnamon and 1/4 Tsp Aleppo pepper flakes
3- Mix together well and knead until sticky (3 minutes). Allow to rest for 5 minutes after kneading
4- Portion out into small bite sized pieces, then roll them into balls using the palm of your hands
5- In a heavy pan, add vegetable oil, and heat on medium high heat
6- Add your meat balls in batches and sear on each side for about 2 minutes, for a total of 4 minutes. Remove once golden and set aside
7- Once all the meatballs have been seared, add 2 medium onions chopped to a small dice
8- Saute until softened (3-4 minutes) and deglaze the pan with water if needed
9- Pit then add in 200g of sour cherries (about 120g of cherry flesh)
10- Add 1/2 Tsp Aleppo Pepper, 1/4 Tsp Black Pepper, 1/4 Tsp Ginger powder, 1/2 Tsp Salt and the cinnamon stick
11- Mix then add in 400ml of sour cherry juice
12- Bring the pan to a boil then let it simmer on medium high for 5 minutes
13- Taste the sauce for sourness and add lemon if needed, then add the meat balls. Coat them in the sauce then add the rest of the juice and let this reduce on low for about 10 minutes
14- Lay lavash bread triangles in a bowl, and add the cherry kofta. Top with parsley and toasted pinenuts
Onion Kebab:
1- Add the meat to a bowl with 1 Tsp salt and 1/2 each of aleppo and black pepper
2- Knead for 3-4 minutes until sticky, let rest for 5 minutes
3- Top and tail the onions then remove the outermost layer of flesh as this can go papery
4- Slice each onion in half, then between both halves add some of the prepared meat
5- Place the stuffed onions into a baking dish, and repeat until filled
6- Pre-heat your oven to 180c then place the tray in to bake for 20 minutes
7- Prepare the pomegranate glaze by adding the stock, pomegranate molasses, and 1/4 Tsp each of salt and pepper to a jug. Mix well to combine
8- When the time is up, pour the glaze over each onion and place the tray back in to bake for 10 more minutes
9- Remove the tray and pour the glaze on the onions once more and bake for another 5-10 minutes
10- Garnish with pomegranate seeds and parsley
