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Moroccan Ground Beef Kebabs

Published -Jun 15, 2019 Update -Jun 22, 2019 Veena AzmanovWords - 1666 words. About 9 minutes to read this article. This post may contain affiliate links to Amazon and other sides. This blog generates income via ads.

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Minced Beef Kababs - Middle Eastern Style

These Moroccan ground beef kebabs are as easy as 1-2-3. Combine the ingredients together, skewer them, and grill them to perfection. Minced beef kebabs cook fairly quickly, so these take barely 5 to 6 minutes on the grill. Serve them with flavored rice or pita bread and tahini. Don't forget to serve some homemade hummus and aromatic salads for that full Middle-Eastern experience.

A stack of kebabs made with beef on a tray served with tahini, pita and hummus. — Middle Eastern Kebabs, Ground Beef, Minced Beef

Grilled meat on skewers in any part of the world is always a wonderful meal. Whether you eat Asian satay chicken, Indian Murg malai kebabs, or middle-eastern kabobs. Perfect for summer BBQs with the family or friends over the weekend.

I learned something interesting recently. Did you know that the kebabs is originally an Arabic word for fried meat, not grilled? Apparently, in medieval times, the Turkish soldiers used their swords to grill meat over the open field fires, and that's how the kebab as a grilled dish was invented?

Also, did you know that there are so many types of kebabs? Adana kebabs, chicken shish kebabs, Turkish shish kebabs. The list goes on.
Beyti kebab is one I love very much. It is made with lamb or beef. I tried it in Istanbul the first time. Very moist and juicy.

About these ground beef kebabs

This has got to be the easiest kabab recipe and most flavorful you will ever make. The addition of onions, garlic, and ginger, along with aromatic spices, pack these minced beef kababs with tons of flavor. While the fresh herbs and lemon give these the added freshness and zing.
We love to serve these with fresh pita (yes, these are my homemade pita bread) and with a side of tahini and salad.
The whole meal for me comes together in less than half an hour (without pita). Often, on busy days, I will marinate the meat overnight. The tahini takes as little as two minutes to make while the salad another five.

Let's talk ingredients and substitutes (Save/Pin)

Beef - Always use good quality beef like sirloin or chuck when making kebabs. These are lean but with just enough fat to keep the kebabs moist and tender.
Onions - I can never think of meat on the grill without onions. They make a perfect combination. Today I have cut them finely but you can also grate them the Moroccan style.
Ginger - I love freshly grated ginger, and yet ginger powder works just as well for kebabs.
Garlic - Adds a nice aromatic flavor and highly recommended when making Indian or Middle-Eastern kebabs.
Spices - These kebabs are Middle-Eastern style, so of course, we've got a good mix of wonderful aromatic spices like smokey cumin and sweet cinnamon along with some hot cayenne or paprika for some heat.
Fresh herbs - Parsley and mint make a great combination and is very commonly used in the middle-east. And yet, cilantro with mint also works wonderfully together. I also love to add a sprig or two of dill.

Useful Tips and Tools

You will need a mixing bowl to mix all the ingredients. I highly recommend using stainless steel or glass mixing bowl not aluminum as the acid in the marinade will react with the metal.
Also, always keep separate cutting boards for meat and veggies.
And a sharp kitchen knife for cutting veggies is great when you need to cut them finely.
I like to use a zester to grate my garlic and ginger.
I use metal skewers when I grill kebabs outside. But I prefer to use wooden skewers when I grill them indoors because my stovetop grill pan is a medium size.

How to make Moroccan Ground Beef Kababs - Minced beef Kebabs

Ingredients can be found below in the recipe card with unit conversions.

Chopped garlic, ginger, onions and fresh herbs. — Middle Eastern Kebabs, Ground Beef, Minced Beef

Method

Marinate meat

Chop onions finely, grate the garlic, and ginger.
Place all marinade ingredients in a bowl.

Spices ready to be added to the mince beef for making kebabs — Moroccan, Middle Eastern Kebabs, Ground Beef, Mince Beef

Add the ground meat - and combine everything well.
Do not overwork the meat - mix just enough to combine everything.
This can be marinated for an hour and up to 12 hours.
Drain soaked skewers and pat dry.

A bowl of minced beef marinated and ready for kebab skewers — Middle Eastern Kebabs, Ground Beef, Mince Beef

Form the kebabs

Keep a bowl of water ready. Dip your hand in the water.
Take some ground meat in your wet hand, make a ball then a sausage.
Now thread a skewer thru the sausage. Then press and shape the sausage to secure the meat around the skewer (about 6 o 8 inches long) (See video).
Continue until all the kebabs are ready.

Grill Skewers

Heat a grill pan on medium-high heat.
Place skewers - do not overcrowd the grill.
Let cook for at least 3 minutes before you try to move it.
When it's done on one side it will release from the pan.
Turn to the other side and cook for 2 more minutes.
As a guide, each skewer takes 5 to 6 minutes to cook on all sides.
The char marks can be controlled by raising and lowering the heat under the grill.
Serve with rice or pita and tahini.

Tips for juicy Kebabs

Always use good quality ground meat with a good fat of at least 25%. This fat later helps bind the meat together when kneading.
Ground meat kebabs are best made with lean meat. The fat tends to melt over the grill and the meat tends to fall apart. I prefer 75% lean meat.
When buying beef for kebabs use either lean sirloin (90%) or chuck which is 80% lean.
If possible use metal skewers, these when heated cook the meat from the inside as well.
Knead the meat well so the mixture sticks to each other (like glue) this keeps the meat together when grilling.
Kebabs are always best served fresh off the grill. If you make them early keep them covered in a container to catch all the juices. I prefer to keep them between bread so the bread soaks up all the juices.
To reheat the kebabs - I place them on a plate and cover them with a wet paper towel. The moisture created by the steam from the paper towel keeps the kebabs moist.

Frequently asked questions

What do you eat with minced beef kebabs?

Middle-Eastern kebabs can be served with middle eastern laffa or pita bread, accompanied by tahini or hummus. It can also be served with wonderful aromatic rice such as pilaf.

Can I use other meats instead of beef?

Absolutely, you can use lamb, turkey as well as chicken. The cooking time for chicken and turkey will be less compared to lamb or beef. So make sure to adjust accordingly.

How do you keep the meat from falling off the skewer?

Creating finger impressions on the meat helps create an uneven texture making the meat grip the skewer better. Also, try not to make the kebabs too thick.

My minced beef kebabs fell off the skewer when grilling. Why?

This could be the result of a few things:
- The mixture was not kneaded well, which did not create a cohesive bond (glue-like texture).
- The meat was too lean with no fat to hold it together. OR there was too much fat, which melted off resulting in the meat falling off the skewers.
- Finally, the meat was perhaps not secured to the skewer well. Creating finger impressions on the meat helps create an uneven texture making the meat grip the skewer better.

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