Grilled Ground Beef Kebabs
Spiced ground beef kebabs, grilled on skewers — great with pita, basmati rice, or a Greek salad.
Ingredients
- 2 pounds ground beef
- 1 large onion grated and squeezed dry
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tsp cumin
- 2 tsp coriander
- 1½ tsp paprika
- 1 tsp turmeric
- 1 tsp garlic powder or 2–3 fresh garlic cloves, minced
- ½ tsp cinnamon
- ½ tsp allspice
- ¼ tsp cardamom
- Pinch of cayenne optional
Instructions
Soak skewers
- If using wooden skewers, submerge them in water to soak while you prep the meat mixture.
Combine ingredients
- In a large bowl, combine 2 pounds ground beef, 1 large onion, grated and squeezed very dry, 2 teaspoon kosher salt, 1 teaspoon black pepper, 2 teaspoon cumin, 2 teaspoons coriander, 1.5 teaspoon paprika, 1 teaspoon turmeric, 1 teaspoon garlic powder (or 2–3 fresh garlic cloves, minced), 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, 1/4 teaspoon cardamom, and a pinch of cayenne (optional).
Mix until sticky
- Mix the meat mixture with your hands for 5–10 minutes, until it becomes very sticky and well combined. This texture change is key — it helps the kebabs hold together on the grill.
Chill
- Cover and refrigerate the mixture for at least 60 minutes before shaping onto skewers.
Preheat grill
- While the meat chills, preheat your grill to medium-high heat.
Shape onto skewers
- Remove the meat from the fridge and divide into portions. Shape each portion around a soaked skewer into a long, even log, pressing firmly so it holds together.
Grill
- Grill the kebabs, turning occasionally, until browned on all sides and cooked through (internal temp of 160°F).
Serve
- Serve hot with pita, basmati rice, or a Greek salad.
Notes
The onion must be squeezed very dry — excess moisture will keep the kebabs from binding and holding their shape on the skewer. Chilling the mixture before shaping also helps it firm up and grip the skewer.
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