Saudi lamb kababs over charcoal

Name: Saudi lamb kababs over charcoal (Mabshoor)
Cuisine: Saudi Arabian
Ingredients: 500 g (1 lb 2 oz) minced (ground) lamb (at least 30% fat); Cloves from 1 bulb of garlic (about 30 g/1 oz), crushed; 1 tsp salt; 1½ tsp freshly ground black pepper; A fat pinch of roasted ground cumin (optional); 250 g (9 oz/1 cup) Greek yogurt; 2 cloves of garlic, minced; Sea salt; Naan or pitta bread (optional); Naan or pitta bread (optional); Fresh parsley, chopped; Toasted pine nuts or almonds; Toasted pine nuts or almonds; Shatta, Jajeek and/or Tahiniya; Shatta, Jajeek and/or Tahiniya; Shatta, Jajeek and/or Tahiniya; Tabouleh (optional)

Mabshoor

Preparation info

Serves
4
generously

Difficulty
Easy

Appears in

The Red Sea Cookbook

By Madeeha Qureshi

Published 2026

About

I don’t think there is a simpler kabab recipe out there than this one. Simple, quick and juicy kababs, bursting with meaty flavours of lamb and its fat – yes, fat is a flavour, my darlings. There is a copious amount of garlic, so don’t be alarmed. Enjoy at a BBQ party with fresh naans, salad and my famous three sauces – Jajeek, Daqqus and Tahiniya.

Ingredients

Asia
Saudi Arabia
Main course

Ingredients

Method