MID EAST BBQ: Fattoush Salad, Lamb Kufte Kebabs AND Tamarind Iced “Tea”

Cuisine & Diet:  Dairy-free, Egyptian, Kid-Friendly, Lebanese, Meat, Mediterranean, Middle Eastern, Rosh Hashanah, Shabbat, Syrian, Turkish


  • Tangy Tamarind “Iced Tea” with Lemon
  • Fattoush Salad with Parsley, Cucumbers, Tomatoes, Pita Croutons, and Za’tar Mint Dressing
  • Lamb and Beef Kufta Kebabs with Allspice, Ginger, and Paprika with Tahini-Lemon Dressing

Unflavored pita chips (optional but recommended)

Plain breadcrumbs or matzah meal (gluten-free okay)
Flatbread (such as Greek, Indian Naan, Mediterranean), for serving kufta kebabs (optional)
Ground beef or lamb (or mix of the two)
Pine nuts or pomegranate seeds
Tamarind concentrate/paste (resembles black strap molasses; not lighter Thai brands)
Superfine or regular sugar
Apple cider vinegar
Extra virgin olive oil
Ice cubes (for chilling tamarind drink)
Kosher or sea salt
Dried mint leaves
Za’tar spice mix/blend (green type such as Israeli blend; not red kind with sumac)
Ground black pepper
Ground allspice
Ground ginger
Ground sweet or smoked paprika, mild chili powder, or Aleppo pepper flakes
Fresh mint leaves
Flat-leaf/Italian parsley or coriander leaves
Romaine lettuce

Measuring cups and spoons

Large chef’s/chopping knife and cutting board
Medium mixing bowl, for blending kufta kebab mixture
2 to 3 dozen disposable wooden skewers or metal (optional; for broiling kufta kebabs)
Baking pan, for broiling kufta kebabs
Large pitcher and mixing spoon, for tamarind drink
Small bowl or jar, for mixing salad dressing
Small bowl and spoon, for mixing tahini dressing
Large serving bowl and spoons, to toss and serve salad

Jennifer Abadi | MID EAST BBQ: Fattoush Salad, Lamb Kufte Kebabs AND Tamarind Iced “Tea”