Kebab karaz, or cherry kebab is a wonderful Middle Eastern dish of kafta kebab cooked in a tangy cherry sauce. This actually comes together so easily, and is a guaranteed hit!
What is kebab karaz?
A very common dish in Syria and Armenia, it translates to cherry kebab. The kebab is a mixture of kafta meat (spiced ground meat with spices, onion and parsley) thats cooked, then simmers again in a tangy, sweet and slightly sour cherry sauce.
Why should I make this recipe?
It’s delicious! The smoky meat contrasts with the tart cherry sauce beautifully.
It’s really easy! Adding cherry jam instead of using fresh cherries accomplishes the same purpose, but in minutes. The sauce takes about 10 minutes to make from start to finish.
This is a vibrant and beautiful dish. It really looks so inviting. It’s a great, approachable way to have a little taste of the Middle East.
Kebab Karaz is a very popular restaurant dish, and I honestly didn’t know how well it would replicate at home until this recipe knocked it out of the park.
What ingredients do you need for Cherry Kebab:
For the kafta:
The meat: My preference is a 50/50 mix of beef and lamb, but you can use all of one type of meat if preferred.
The herbs: Fresh chopped parsley imparts a lot of flavor in this, and is crucial to kafta’s flavor. Finely chop the parsley after washing so it mixes in well.
The spices: salt, pepper, seven spices (or all spice or mixed spices), cinnamon, cumin, a pinch of red chili flakes.
Onion and garlic: The key is pureeing or grating the onion so you don’t get big chunks of onion that will make it hard to form meatballs. I made this mistake once, and it was a messy process with lots of diced onions falling out. You can use the rough side of a cheese grater, or just process in a food processor.
For the cherry sauce:
An onion: a small one, diced pretty finely
Cherry Jam: any of your choice!
Water
Lemon Juice
Pomegranate Molasses: for that perfect tanginess.I love the flavor this gives, but you can absolutely leave it out. You can also add a splash of balsamic vinegar instead of it.
Salt and pepper
How to make the kafta kebab:
It’s the easiest process ever! Once you have your parsley chopped and your onion grated, there’s nothing to it.
Simply mix together all the ingredients in a large bowl. I like using gloved hands so I can really work in the spices and herbs into the meat. Give it a good mix!
You can also pulse the onion in a food processor, as well as the parsley, then add the meat and all the other ingredients in and pulse. You have to be careful with this though and barely pulse once the meat is added so that you don’t overwork the meat and it ends up too dry.
Form the meat mixture into kebab shapes (little oblong cylinders). Pan cook the kebab until golden brown and cooked through, then remove to a plate.
How to make the cherry sauce:
In order to infuse the sauce with a great meaty flavor, use the same pan that you cooked the meat in to cook the onion for the sauce. Once that has softened, add in all the remaining ingredients for the sauce, the cherry jam, pomegranate molasses, lemon juice, water, salt and pepper. Simmer for five minutes. If the sauce seems too thick, you can add another splash of water.
Add the cooked kebab back to the pan and simmer for another five minutes, then the dish is ready!
How to garnish kebab karaz:
The dish tastes amazing with lots of fresh chopped parsley, and toasted pine nuts or almond slivers. To toast the nuts, just add a drizzle of oil to a skillet and add the nuts once the oil heats up. Stir on medium heat for a few minutes until golden brown, then immediately remove from the pan onto a paper towel lined plate so the nuts don’t burn.
What to serve the kebab with:
My husband and I enjoyed eating this along side pita bread. Simple and delicious!
My kids preferred this with rice. Would go amazingly well with vermicelli rice. You can also have this with mashed potatoes, or fries.
If you liked this recipe, you might like:
Kebab Karaz
Ingredients
For the kafta kebab:
- 1/2 lb ground beef 250 g
- 1/2 lb ground lamb 250 g
- 1/2 onion, grated or pulsed in a food processor
- 2 garlic cloves, minced
- small handful of parsley, finely chopped
- 1 teaspoon salt
- 1.5 teaspoon seven spice or all spice powder
- 1/2 teaspoon cinnamon powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon black pepper
- pinch red chili flakes
- 1 tablespoon oil for cooking
For the cherry sauce:
- 1 small onion, diced
- 1 cup cherry jam 8 oz, 250 g
- 1/2 cup water
- 1 tablespoon pomegranate molasses
- 1 lemon, squeezed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
For the kafta kebab:
- Add all the ingredients in a large bowl, and mix well until combined. You can use gloved hands or a spoon to mix. I prefer using hands!
- Form the meat mixture into oblong kebab shapes like pictured. Place on parchment lined baking sheet, and chill in fridge until skillet heats.
- Heat the oil in a large skillet over medium high heat. Add the kafta kebabs, and cook on either side about 5 minutes or until golden brown and cooked through. Remove kafta to a plate.
For the cherry sauce:
- Reduce the heat to medium, and to the same skillet add the diced onion. Cook a few minutes, stirring, until onions soften and start to turn golden brown. Add the cherry jam, water, pomegranate molasses, lemon juice, salt and pepper. Stir, then reduce heat to simmer for 5 minutes or so until sauce begins to thicken.
- Add the kafta back to the pan, and simmer for another 5 minutes or until kafta has warmed back through.
- Serve topped with toasted pine nuts and fresh parsley.
Michelle says
You have no idea how long I’ve been trying to do this recipe but never find the cherries. This is bomb! Sppoo good thank you!
Farah Abumaizar says
Yay I’m so glad to hear that! Makes it so much easier and still delicious 😍