Grilled Lamb Kibbeh with Pine Nut and Herb Filling

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 45 minutes pairs fine bulgur wheat, ground lamb, medium, finely chopped 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.

Prep: 30 min Cook: 15 min Serves 4 Middle Eastern cuisine 350 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Grilled Lamb Kibbeh with Pine Nut and Herb Filling take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Lamb Kibbeh with Pine Nut and Herb Filling?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fine bulgur wheat from drying out.

Can I substitute ingredients in Grilled Lamb Kibbeh with Pine Nut and Herb Filling?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Lamb Kibbeh with Pine Nut and Herb Filling for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Lamb Kibbeh with Pine Nut and Herb Filling?

Middle Eastern grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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