Ultimate Ground Beef Kebabs
These Moroccan ground beef kebabs are as easy as 1-2-3. Combine the ingredients, 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.
I love Middle Eastern flavors, so these ground beef kebabs felt like an easy win.
They weren’t.
The first time I made them, they completely fell apart—total mess. Still tasted good, but definitely not kebabs 😄
After a few tweaks, though, these became a regular in my kitchen. Now they’re juicy, flavorful, and actually hold their shape. I serve them with flatbread, salad, or wraps—and they disappear fast.
Why you will love these kebabs
- Juicy and flavorful – perfectly seasoned with bold spices
- Easy to make – simple ingredients, no complicated steps
- Holds its shape – no more falling-apart kebabs
- Quick to cook – ready in under 30 minutes
- Versatile – great with flatbread, rice, or salad
- We love to serve these with fresh pita and with a side of tahini sauce and chopped garden salad.
Ingredients and substitutes
- Beef – Always use good quality beef like sirloin or chuck when making kebabs. These are fairly lean (75 to 80%) but with just enough fat (at least 20%) 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 is 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 are very commonly used in the Middle East. And yet, cilantro and mint also work wonderfully together. I also love to add a sprig or two of dill.
- Optional ingredients – You can also add dijon mustard, a pinch of brown sugar, and Worcestershire sauce to the marinade.
Step-by-step: Ground beef kebabs
- Combine – In a large mixing bowl, combine all the ingredients.
- Process – Transfer the mixture to the food processor and pulse no more than 8 to 10 times.
- Marinate – Transfer the meat back to the bowl and leave to marinate for 15 minutes on the counter or up to overnight in the fridge.
- Thread/shape kababs – Shaping these can be tricky, so pay attention.
- Take about 1/3 cup of beef mixture, make a ball, and then shape it into a long sausage.
- Thread the skewer through the sausage.
- Now, using your fingers, press them around the meat as if you are making a fist, pressing the meat to the skewer.
- Be gentle so as not to break the sausage but firm enough so it adheres to the skewers.
Pro tip – Dipping your hands in water will make the meat less sticky. Gloves do not help much.
- Hot grill – Heat a grill or cast-iron skillet on medium-high heat. Brush the grill with cooking oil.
- Grill : Place the skewers on the grill and cook for 3 to 4 minutes on each side. Brush them with oil to keep them moist.
- Serve immediately with rice or pita topped with tahini sauce or yogurt sauce and a side salad.
Ground Beef Kebabs
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.
Video
Ingredients
Makes 8 to 10 skewers
- 1 kg (2 lbs) Ground beef 25% fat or 75% lean
- 1 large Onion finely chopped
- 4 large Garlic cloves finely minced
- 3 inch Fresh Ginger grated
- ¼ tsp Turmeric powder
- 1 tsp Cumin powder
- 2 tsp Paprika smoked
- 1 tsp Cayenne or Chili powder
- ½ tsp Cinnamon powder
- 2 tbsp Lemon juice
- 1 tbsp Olive oil
- 1 cup Parsley, cilantro, mint chopped I used all three but any two works too
- ½ tsp Kosher salt to taste
- ½ tsp Black pepper powder to taste
- 2 tbsp Dry breadcrumb optional keep them moist
Plus
- 10 bamboo Skewers soaked in water for 30 minutes
- ¼ cup Cooking oil for grilling
Method
- Process – In a large mixing bowl, combine all the ingredients. Transfer the mixture to the food processor and pulse no more than 8 to 10 times.1 kg Ground beef, 1 large Onion , 4 large Garlic cloves, 3 inch Fresh Ginger, ¼ tsp Turmeric powder, 1 tsp Cumin powder, 2 tsp Paprika , ½ tsp Cinnamon powder, 2 tbsp Lemon juice, 1 tbsp Olive oil, 1 cup Parsley, cilantro, mint , ½ tsp Kosher salt , ½ tsp Black pepper powder, 2 tbsp Dry breadcrumb, 1 tsp Cayenne or Chili powder
- Marinate – Transfer the meat back to the bowl and leave to marinate for 15 minutes on the counter or up to overnight in the fridge.
- Thread/shape kababs – shaping these can be tricky, so pay attention.– Take about 1/3 cup of beef mixture and make a ball, then shape it into a long sausage. – Thread the skewer through the sausage. – Now, using your fingers, press them around the meat as if you are making a fist, pressing the meat to the skewer. – Be gentle not to break the sausage, but firm enough so it adheres to the skewers10 bamboo Skewers
- Heat grill – Heat a grill or cast-iron skillet on medium-high heat. Brush the grill with cooking oil.
- Grill – Place the skewers on the grill and let cook for 4 to 5 minutes on each side. Brush them with oil to keep them moist. The char marks can be controlled by raising and lowering the heat under the grill.¼ cup Cooking oil
- Serve immediately with rice or pita topped with tahini sauce or yogurt sauce and a side salad.
Can I bake these kebabs in the oven
- To bake these in the oven instead of the grill.– Preheat the oven to 400 F/200 C or Gas Mark 6– Line a baking tray with aluminum foil and brush with oil to prevent sticking.– Place the skewers on the tray and brush with oil.– Bake in the oven on the top rack for 10 to 13 minutes or until the internal temperature of the meat on an instant-read meat thermometer reaches 145F for medium doneness.
Notes
- Soak bamboo skewers for 30 minutes before using
- Keep cooked kebabs covered to retain juices
- Reheat covered with a damp paper towel to keep them moist
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Can I make these Oven-baked beef kebabs?
To bake these in the oven instead of on the grill, do the following steps:
- Preheat the oven to 400 F/200 C or Gas Mark 6
- Line a baking tray with aluminum foil and brush it with oil to prevent sticking.
- Place the skewers on the tray and brush them with oil.
- Bake in the oven on the top rack for 10 to 13 minutes or until the internal temperature of the meat on an instant-read meat thermometer reaches 145F for medium doneness.
Pro tip – These will continue to cook on the hot tray even after you take them out of the oven, so do not overcook them in the oven.
Tips for Success
- Use ground beef with enough fat (75–80% lean) for juicy kebabs
- Knead the mixture well so it holds together
- Metal skewers cook more evenly, but bamboo works too
Troubleshooting
- Beef kebabs fell off the skewer– This could be the result of a few things:
- The mixture was not kneaded or processed 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.
- The beef mixture is too wet – this could be due to two reasons.
- You processed the mixture too long in the food processor, so the veggies got mashed, releasing too much liquid.
- Using frozen ground beef that has not been drained well, so the condensation caused extra moisture.
Frequently asked questions
How long will these kebabs keep?
Kebabs are best served fresh off the grill. You can prepare the meat on skewers and keep them ready up to 12 hours ahead of time. Then grill them just before serving. You can keep leftovers in the fridge in an airtight container for up to 4 days.
What do you eat with beef kebabs?
You can serve Middle Eastern kebabs with Middle Eastern laffa or pita bread, accompanied by tahini or hummus. You can also serve them with wonderful aromatic rice such as rice pilaf.
Why do we cut the veggies and put them in the processor?
The purpose of processing the mixture in the food processor is to distribute the fat and make the mixture sticky. If you add large chunks of uncut veggies, it will create an uneven mixture that will not stick to the skewer or break on the grill.
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 wooden skewers better. Also, try not to make the kebabs too thick. As too thin can cause them to burn easily.
5 Star
very good!
My grandma used to make these for us in Hebron. So yummy
Precious memories…. thanks Ayla
Hi Veena, thanks for this wonderful recipe, I tried making them, they taste fantastic and I actually got them to stay on my skewers throughout the cooking stage!
Thank you, Ray. I’m so happy you had great success with this recipe. Sometimes the simple tips matter so much, yeah? Enjoy!
I’ve made kebabs before, but this recipe took them to another level! The meat held together perfectly, and the flavors were just incredible. This will be a staple in my house now!
Thank you so much for the lovely feedback, Daniel
Tried this for dinner last night, and I’m still thinking about how good they were! The ground beef was so juicy, and the spices were just right. I paired them with a yogurt dip, and it was heavenly.
Thank you so much for the lovely feedback, Jessica
I was looking for an easy, flavorful kebab recipe, and this one is a winner! I pan-fried them instead of grilling, and they still turned out amazing. My kids, who are usually picky eaters, actually asked for seconds!
Thank you so much for the lovely feedback, Michell