Reviewed: Apr. 18, 2012

Very easy to make and very tasty. Thank you

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Reviewer:

Imane

Home Town: Beirut, Beirut, Lebanon

Living In: Baltimore, Maryland, USA

Reviewed: Mar. 17, 2012

My family liked these, but they were a lot of work. Not good for my busy life.

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Reviewer:

Steph in Sausalito

Reviewed: Feb. 21, 2012

Loved this recipe omitted dried mint and used 1/4 cup of cilantro instead. Very easy simple and delicious!

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Reviewer:

nanciemartin

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Coto De Caza, California, USA

Reviewed: Feb. 14, 2012

This was really quick, simple, and really very good. I actually grilled the kabobs rather than bake them and they were wonderful. I followed the ingredient list with the exception of adding garlic. I formed the meat on flat skewers and rested in the refrigerator to set up. I served with a green salad using Laura’s Lebanese Lemon Salad Dressing and Calebdgreen’s Lebanese Garlic Sauce. Wonderful, thank you all!

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Reviewer:

AZDewalt

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Gretna, Louisiana, USA

Living In: Tucson, Arizona, USA

Reviewed: Aug. 15, 2011

Made these for a BBQ and they were a big hit. Served them with tabouleh salad and mint and yoghurt dressing, in pita bread pockets. Excellent.

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Reviewer:

ANDRONICKY

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

Reviewed: Mar. 9, 2011

Delicious combination of spices. I only had ground sirloin in the house so I substituted this for the lamb. YUM. I also served with yogurt and a traditonal tabouli salad.

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Reviewer:

tsukay

Reviewed: May 12, 2010

My Lebanese grandma taught me how to make the classic fried football shaped kibbeh, and while delicious, they were time consuming! This is so much easier and tastes just as delicious. I made a yogurt mint sauce to go with them. Yum!!

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4 users found this review helpful

Reviewer:

ROLLERSGIRLY

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Dallas, Georgia, USA

Reviewed: Apr. 30, 2010

This was the perfect recipe to get me started making a Lebanese meal. Our favorite restaurant when we lived in Arlington, VA was the Lebanese Taverna. I followed the recipe exactly but did form the meat into small(2-3 in.)football shaped pieces. I browned them all over in a hot cast-iron skillet, then let them cook a little longer(15-20 min.)on medium. I also made the garlic sauce recipe on this sight to serve for dipping with the kibbee as an appetizer. Yum!

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Reviewer:

bldrnana

Reviewed: Jan. 10, 2010

Thank you so much for sharing this recipe! This was the most moist kibbee my family has ever had! I ended up baking it for 32 minutes. All the flavors were there. My only suggestion is that it needs more salt to bring all those wonderful flavors out. I served this with plain non-fat yogurt and pita. Super easy to prepare. My husband is ecstatic that he'll no longer have to wait to eat this dish at his parents' house now that I can make it!

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Reviewer:

Danielle

Reviewed: Dec. 23, 2009

Personally, this is one of my most favorite - eaten tartare. While I know raw meat can be dangerous, if you have the stomache, this dish is wonderful!! Raw or cooked.

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7 users found this review helpful