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Lay out one piece of Lebanese bread on a clean surface. Take a portion of the ground beef and spread it evenly in a thin layer over the entire surface of the bread, extending to the edges.

Season the meat-covered bread generously with salt, garlic granules, seven spice, and onion powder. Repeat for the remaining Lebanese bread and ground beef.

Carefully roll each seasoned Lebanese bread with the meat filling tightly, like a sandwich or a pinwheel, creating a compact log.

Using a sharp knife, cut each rolled bread log into small, cylindrical pieces, approximately 1 to 1 1/2 inches thick. You should get about 6-8 pieces per roll.

Thread the cut cylindrical pieces onto wooden skewers. Aim for 3-4 pieces per skewer, ensuring they are snug but not overly compressed.

Place a large non-stick pan or griddle over medium heat. Lightly spray the pan with cooking oil spray.

Once the pan is hot, carefully place the skewers with the meat rolls into the pan, ensuring they are not overcrowded. You may need to cook them in batches.

Immediately place a small, heavy plate or a heat-safe bowl directly on top of the skewers to apply pressure. This helps the meat cook evenly and brown nicely. Cook for 3-5 minutes, or until the bottom is golden brown and the meat is cooked through.

Remove the plate, flip the skewers to cook the other side, and place the plate back on top to apply pressure. Cook for another 3-5 minutes, or until golden brown and cooked through.
Once cooked, remove the Lahmajun skewers from the pan and arrange them on a decorative serving plate.

Generously dollop or drizzle Greek yogurt over the warm skewers.

Sprinkle fresh pomegranate seeds over the yogurt and serve immediately.


Lay out one piece of Lebanese bread on a clean surface. Take a portion of the ground beef and spread it evenly in a thin layer over the entire surface of the bread, extending to the edges.

Season the meat-covered bread generously with salt, garlic granules, seven spice, and onion powder. Repeat for the remaining Lebanese bread and ground beef.

Carefully roll each seasoned Lebanese bread with the meat filling tightly, like a sandwich or a pinwheel, creating a compact log.

Using a sharp knife, cut each rolled bread log into small, cylindrical pieces, approximately 1 to 1 1/2 inches thick. You should get about 6-8 pieces per roll.

Thread the cut cylindrical pieces onto wooden skewers. Aim for 3-4 pieces per skewer, ensuring they are snug but not overly compressed.

Place a large non-stick pan or griddle over medium heat. Lightly spray the pan with cooking oil spray.

Once the pan is hot, carefully place the skewers with the meat rolls into the pan, ensuring they are not overcrowded. You may need to cook them in batches.

Immediately place a small, heavy plate or a heat-safe bowl directly on top of the skewers to apply pressure. This helps the meat cook evenly and brown nicely. Cook for 3-5 minutes, or until the bottom is golden brown and the meat is cooked through.

Remove the plate, flip the skewers to cook the other side, and place the plate back on top to apply pressure. Cook for another 3-5 minutes, or until golden brown and cooked through.
Once cooked, remove the Lahmajun skewers from the pan and arrange them on a decorative serving plate.

Generously dollop or drizzle Greek yogurt over the warm skewers.

Sprinkle fresh pomegranate seeds over the yogurt and serve immediately.
