Juicy Spiced Ground Beef Kebabs (Printable)
Juicy ground beef kebabs with Middle Eastern spices, herbs, and aromatics, grilled to golden perfection.
# What You'll Need:
→ Meats
01 - 1.1 lbs ground beef (80/20 lean-to-fat ratio)
→ Vegetables & Aromatics
02 - 1 small onion, grated or finely minced
03 - 3 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped
05 - 2 tbsp fresh cilantro, chopped
→ Spices & Seasonings
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1 tsp ground paprika
09 - 1/2 tsp ground cinnamon
10 - 1/2 tsp ground allspice
11 - 1/2 tsp chili flakes
12 - 1 tsp salt
13 - 1/2 tsp black pepper
→ Bindings
14 - 1 large egg (optional, for extra binding)
→ To Serve
15 - Lemon wedges
16 - Fresh flatbreads or pita (optional)
17 - Sliced onions, tomatoes, cucumber, and fresh herbs (optional)
# How to Make It:
01 - Combine ground beef, grated onion, minced garlic, chopped parsley, cilantro, cumin, coriander, paprika, cinnamon, allspice, chili flakes, salt, and black pepper in a large bowl. Add egg if using for extra binding.
02 - Mix thoroughly with hands until all ingredients are well incorporated and the mixture becomes slightly sticky, ensuring even distribution of spices throughout the meat.
03 - Divide mixture into 8 equal portions. Shape each portion around metal or soaked wooden skewers into long, oval-shaped kebabs, pressing firmly so they hold their form during cooking.
04 - Preheat grill or grill pan over medium-high heat. Lightly oil the grates or pan to prevent sticking and promote even browning.
05 - Grill kofta kebabs for 10–15 minutes, turning occasionally, until nicely browned on all sides and cooked through to an internal temperature of 160°F.
06 - Remove from heat and let rest for 3–5 minutes to allow juices to redistribute. Serve hot with lemon wedges, flatbreads, and fresh vegetable accompaniments.
# Expert Advice:
01 -
- The fat ratio in the beef keeps them incredibly juicy without drying out like homemade burgers often do
- These spices hit that perfect balance between warming comfort and something that feels exciting and new
02 -
- Mixing the meat thoroughly until it feels sticky is the secret to kebabs that do not crumble when you turn them
- Letting shaped kebabs chill in the fridge for 30 minutes before grilling helps them hold their shape better
03 -
- Soak wooden skewers for at least 30 minutes to prevent burning, or just use metal skewers if you have them
- A pinch of sumac or ground cardamom added to the spice blend will make these taste even more authentic