Grilled Kebab Skewers
Juicy, perfectly spiced Middle Eastern ground meat skewers that are packed with fresh herbs and aromatic spices.
Ingredients
- •1.5 lbs ground beef or lamb (680g)
- •1 medium yellow onion, finely grated and excess liquid squeezed out
- •3 cloves garlic, minced
- •1/4 cup fresh parsley, finely chopped
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1 teaspoon smoked paprika
- •1/2 teaspoon ground cinnamon
- •1.5 teaspoons salt
- •1/2 teaspoon freshly cracked black pepper
- •Wooden or metal skewers (soak wooden skewers in water for 30 minutes if using)
Instructions
- 1
In a large bowl, combine the ground meat, grated onion, minced garlic, chopped parsley, cumin, coriander, paprika, cinnamon, salt, and black pepper.
- 2
Using your hands, knead the mixture vigorously for 3 to 5 minutes until it becomes sticky and well-blended; this helps the meat bind to the skewers.
- 3
Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
- 4
Preheat your grill or grill pan over medium-high heat and lightly oil the grates to prevent sticking.
- 5
Divide the chilled meat mixture into 6 to 8 equal portions. Take one portion and mold it evenly around a skewer into a long, sausage-like shape, pressing your fingers gently along the meat to create characteristic ridges.
- 6
Place the skewers on the hot grill and cook for about 10 to 12 minutes, turning occasionally, until nicely charred on the outside and cooked through.
- 7
Remove the kebabs from the grill, let them rest for a few minutes, and serve warm with pita, tahini, and a fresh salad.
💡 Chef tips
- Squeezing the liquid out of the grated onion is crucial; too much moisture will cause the meat to fall apart on the skewers.
- You can shape the kebabs ahead of time and keep them covered in the refrigerator for up to 4 hours before grilling.
- If using wooden skewers, soaking them in water for at least 30 minutes prevents them from burning on the grill.
✅ How it should turn out
The finished kebabs should be beautifully charred on the outside with a smoky aroma, while remaining remarkably juicy and tender on the inside.