Name: Cherry Kebab (Kebab bil Karaz)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Middle Eastern (Syrian)
Ingredients: 250 g (½ lb) ground beef; 250 g (½ lb) ground lamb; ½ onion, grated; 2 garlic cloves, minced; Small handful parsley, finely chopped; 1 tsp salt; 1½ tsp seven-spice (or all-spice) powder; ½ tsp cinnamon powder; ¼ tsp cumin powder; ¼ tsp black pepper; Pinch red chili flakes; 1 Tbsp neutral oil (for cooking); 1 small onion, diced; 250 g (1 cup) cherry jam; 120 ml (½ cup) water; 1 Tbsp pomegranate molasses; Juice of 1 lemon; ½ tsp salt (for sauce); ¼ tsp black pepper (for sauce); Toasted pine nuts, for garnish; Chopped fresh parsley, for garnish

Jump to Recipe

This celebrated dish from Aleppo pairs savory lamb meatballs with a glossy sweet-and-tart cherry sauce. Traditionally prepared in early summer when Saint Lucie (washneh) cherries flood Syrian markets, it can be reproduced year-round with frozen or jarred sour cherries for a taste of Levantine hospitality at home.

Why You’ll Love This Recipe

Unique flavor balance – rich, spiced lamb is brightened by cherries and pomegranate molasses.
Elegant yet effortless – the meatballs sear in minutes and finish simmering in the sauce.
One-pan presentation – serve directly in the skillet atop warm flatbread for minimal cleanup.
Adaptable – the same technique works with beef, poultry, or plant-based mince.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ground lamb
Finely grated onion
Fine sea salt, freshly ground black pepper
Ground allspice and cinnamon
Clarified butter or ghee
Pitted sour cherries (fresh, frozen, or jarred) with their juice
Pomegranate molasses (or cherry molasses)
Sugar (optional, to balance acidity)
Lemon juice
Toasted pine nuts
Chopped flat-leaf parsley
Warm thin pita or markouk for serving

Directions

Prepare the meat mixture – In a bowl, knead lamb, onion, salt, pepper, allspice, and cinnamon until tacky. Cover and chill 20 minutes.
Shape – With damp hands form walnut-sized balls; you should have about 24.
Brown – Melt ghee in a wide sauté pan over medium-high heat. Sear meatballs on all sides until just colored, 4–5 minutes. Transfer to a plate.
Build the sauce – Add cherries and their juice to the same pan, stir in pomegranate molasses, sugar if needed, and lemon juice. Bring to a lively simmer.
Finish cooking – Return meatballs and any juices to the pan. Reduce heat and simmer 10 minutes, gently swirling so the lamb absorbs the crimson glaze.
Garnish & serve – Scatter with pine nuts and parsley. Arrange spoonfuls of kebab over warm pita, allowing bread to soak up the sauce.

Servings and Timing

Yield : 4 portions (about 6–7 meatballs each)
Prep time : 15 minutes
Cook time : 20 minutes
Total time : 35 minutes

Variations

Beef or turkey – Substitute lean ground beef or dark-meat turkey; increase ghee to prevent dryness.
Vegetarian – Use a sturdy plant-based mince or grilled mushroom halves in place of meatballs.
Grilled skewers – Thread the meat onto flat skewers, grill over charcoal, then dip into the hot cherry sauce just before serving.
Spice profile – Add a pinch of Aleppo pepper for gentle heat, or swap cinnamon for baharat.
Nut-free – Omit pine nuts; toasted slivered almonds give similar crunch if tree nuts are acceptable.

Storage/Reheating

Refrigerate cooled kebab in an airtight glass container up to 3 days.
Freeze meatballs and sauce separately for best texture; both keep 2 months. Thaw overnight in the refrigerator.
Reheat gently over low heat or in a 160 °C (325 °F) oven until warmed through; add a splash of water if the sauce has thickened.

FAQs

Can I use sweet cherries instead of sour?

Sweet cherries lack the pronounced acidity; if used, double the lemon juice and omit any added sugar to maintain balance.

What cut of lamb is best for mincing?

Shoulder or leg, trimmed of excess fat, provides enough intramuscular fat to stay moist without greasiness.

Is pomegranate molasses essential?

It deepens color and lends a subtle tang. If unavailable, reduce 1 cup pomegranate juice with 1 tablespoon sugar to a syrupy ¼ cup.

How do I keep the meatballs from falling apart?

Thorough kneading develops protein strands that bind the mixture; chilling before shaping also helps.

Can the dish be made ahead?

Yes. Prepare up to step 3 a day in advance; finish the sauce and final simmer just before serving.

What if my cherries are very tart?

Taste the simmering sauce and add sugar in ½-teaspoon increments until pleasantly sweet-sour.

Which bread pairs best?

Thin Middle-Eastern pita, markouk, or saj bread soak up the sauce without overpowering flavors.

Are pine nuts optional?

They add authentic texture but may be omitted or replaced with roasted pistachios.

Can I cook the meatballs in the oven?

Bake on a rimmed sheet at 220 °C (425 °F) for 10 minutes, then transfer to the sauce to finish.

How spicy is this dish?

Traditionally it is aromatic rather than hot; add Aleppo pepper flakes to taste for gentle warmth.

Conclusion

Cherry Kebab stands at the crossroads of sweet and savory, showcasing Aleppo’s culinary finesse. With readily available ingredients and a single pan, you can bring this vibrant crimson specialty to the table in under an hour—proof that complex flavor need not require complex technique