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Irresistible Ground Beef Kebab Recipes to Savor This Season

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Learn how to make delicious ground beef kebab. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound ground beef (80/20 blend for best juiciness; you can substitute ground lamb for a richer flavor)
  • 1 small onion, finely grated or minced
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped (or cilantro if you prefer a brighter note)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (adds a subtle smoky depth)
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper (optional, for a gentle kick)
  • 1 tablespoon olive oil (for brushing the kebabs before grilling)
  • Wooden or metal skewers (if using wooden, soak in water for 30 minutes before grilling to prevent burning)

Instructions

  1. Prepare your ingredients: Finely grate the onion to release its moisture and mild sweetness — this step always reminds me of sitting beside Mama Lu, her hands steady as she showed me how to coax flavor out of the simplest things.
  2. Mix the meat and spices: In a large bowl, gently combine the ground beef, grated onion, minced garlic, parsley, cumin, smoked paprika, coriander, salt, black pepper, and cayenne (if using). Use your hands to mix just until combined; overworking will make the kebabs dense.
  3. Shape the kebabs: Divide the mixture into 8 equal portions. With damp hands, mold each portion around a skewer, forming long, even sausages about 4-5 inches in length. This was always my favorite part — the tactile connection to the food, like kneading biscuit dough with Mama Lu on the kitchen table.
  4. Preheat your grill or skillet: If grilling outdoors, heat to medium-high (about 375°F). For indoor cooking, preheat a cast iron skillet over medium-high heat and brush with a little oil.
  5. Cook the kebabs: Place the kebabs on the grill or skillet. Cook for 4-5 minutes on each side, turning carefully to develop an even crust. You’re looking for a nice char without drying the meat — juicy, tender, and smoky. An internal temperature of 160°F ensures they’re safe and delicious.
  6. Rest before serving: Remove kebabs from heat and let them rest for 5 minutes. This helps the juices redistribute — a trick Mama Lu swore by for all her roasts and stews.

Find it online: https://claracooking.com/ground-beef-kebab/