Grilled Lamb Kibbeh with Pine Nut and Herb Filling

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Traditional Lebanese grilled kibbeh featuring a spiced lamb and bulgur shell filled with toasted pine nuts and fresh herbs, perfect for a smoky, savory appetizer or main dish. This Middle Eastern-inspired grilling recipe, ready in about 45 minutes, pairs fine bulgur wheat, ground lamb, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup fine bulgur wheat
• 1 lb ground lamb
• 1 medium, finely chopped onion
• 1/4 cup pine nuts
• 1/4 cup, chopped fresh mint leaves
• 1/4 cup, chopped fresh parsley
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup, lukewarm water

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Instructions

1. Step 1: Rinse 1 cup fine bulgur wheat under cold water and soak in 1/2 cup lukewarm water for 15 minutes until softened, then drain well squeezing out excess moisture.
2. Step 2: In a large bowl, combine the drained bulgur with 1 lb ground lamb, 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground allspice, and 1/2 tsp ground cinnamon. Knead the mixture with your hands for 5 minutes until it becomes a smooth, cohesive dough.
3. Step 3: In a small skillet over medium heat, toast 1/4 cup pine nuts for 3-4 minutes until golden and fragrant, then remove from heat and stir in 1/4 cup chopped fresh mint and 1/4 cup chopped fresh parsley.
4. Step 4: Divide the lamb mixture into 8 equal balls. Flatten each ball into a 4-inch disc and place 1 tbsp of the pine nut and herb filling in the center. Carefully fold the edges over the filling and shape into oval patties, sealing the filling inside.
5. Step 5: Preheat a grill or grill pan over medium-high heat and brush with 2 tbsp olive oil. Grill the kibbeh for 5-6 minutes per side until browned and cooked through with a smoky aroma.
6. Step 6: Serve warm with a side of yogurt or tahini sauce for dipping.