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.
Table of Content
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.
Why make these kebabs
- This has got to be the easiest kabab recipe and most flavorful you will ever make.
- With 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 and with a side of tahini sauce and chopped garden 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 sauce takes as little as two minutes to make while the salad another five.
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 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.
- Optional ingredients - you can also add dijon mustard, a pinch of brown sugar, and Worcestershire sauce to the marinade.
Ground beef kebabs
- Combine - In a large mixing bowl, combine all the ingredients.
Pro tip - We combine all the ingredients before processing to prevent overprocessing. - Process - Transfer the mixture to the food processor and pulse no more than 8 to 10 times.
Pro tip - processing in the food processor makes the mixture slightly stick by distributing the fat. This helps the meat and marinade hold together. - Marinate - Transfer the meat back to the bow and leave to marinate for 15 minutes on the counter or up to overnight in the fridge.
Pro tip - Alternatively, you can thread the meat on the skewers and leave them in the fridge until ready to grill.
- Thread/shape kababs - shaping these can be tricky so pay attention.
- Take about ⅓ cup amount 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 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.
Pro tip - The grill must be very hot but not smoking hot otherwise the meat will stick to the grill. - 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 lowing the heat under the grill.
Pro tip - do not try to move the kebabs for the first 3 minutes as they will be stuck to the grill. otherwise, you will break them. After 3 minutes they should release on their own. - Serve immediately with rice or pita topped with tahini sauce or yogurt sauce and a side salad.
Oven-baked beef kebabs
To bake these in the oven instead of on 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.
Pro tip - these will continue to cook on the hot tray even after you take them out of the oven so do not overcook in the oven.
Tips for Success
- Always use good quality ground meat with a good fat of at least 25%. This fat later helps bind the meat together when kneading.
- When buying beef for kebabs use either lean sirloin (75%) or chuck which is 80% lean. Any leaner than that means there is no fat to hold the meat together.
- If possible use metal skewers as this cook the meat from the inside as well. But, you can use bamboo skewers too as you can see in my pictures.
- Soak the bamboo skewers in water for at least 30 minutes. When soaked the wet wood prevents them from burning.
- Knead the meat well so the mixture sticks to each other (like glue) this holds the meat together during 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.
- 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.
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.
Serving suggestions
Cooking Moroccan Kabobs is a great way to bring the flavors of North Africa to your table. To get the most from these flavorful skewers, serve them with the right accompaniments.
- Today, I am serving with saffron rice or turmeric rice and a side of salad.
- On a bed of couscous, brush them with garlic-infused olive oil, and top them with a zesty lemon-paprika mayonnaise.
- Garnish the plate with fresh cilantro, mint leaves, and slivered almonds for extra texture and color.
- Don't forget to provide your guests with spicy chutneys and Harissa for an extra layer of flavor!
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. Leftovers can be kept in the fridge in an airtight container for up to 4 days.
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 rice pilaf.
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 as well as break on the grill.
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.
You want the ground beef to touch the grill pan so it cooks evenly. So unlike shish kabobs or steak kebobs adding any veggies may cause the meat to be raised above. Alternatively, you can make balls (koftas) with the ground beef mixture and then skewer the koftas with 2-inch cubes of vegetables such as cubes of bell pepper, red onions, tomatoes, zucchini, or mushrooms.
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Printable Recipe
Ground Beef Kebabs
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Makes 8 to 10 skewers
- 1 lb (500 g) Ground beef (25% fat or 75% lean)
- 1 cup Onion (finely chopped )
- 4 large Garlic cloves (finely minced)
- 3 inch Fresh Ginger (grated)
- ¼ teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Cinnamon powder
- 1 teaspoon Paprika (or cayenne pepper )
- 2 tablespoon Lemon juice
- 1 tablespoon Olive oil
- 1 cup Parsley, cilantro, mint (chopped I used all three but any two works too)
- ½ teaspoon Kosher salt
- ½ teaspoon Black pepper
Plus
- 10 bamboo Skewers (soaked in water for 30 minutes )
- ¼ cup Cooking oil (for grilling )
Instructions
- Combine - In a large mixing bowl, combine all the ingredients. Pro tip - We combine all the ingredients before processing to prevent overprocessing.
- Process - Transfer the mixture to the food processor and pulse no more than 8 to 10 times. Pro tip - processing in the food processor makes the mixture slightly stick by distributing the fat. This helps the meat and marinade hold together.
- Marinate - Transfer the meat back to the bow and leave to marinate for 15 minutes on the counter or up to overnight in the fridge. Pro tip - Alternatively, you can thread the meat on the skewers and leave in the fridge until ready to grill.
- Thread/shape kababs - shaping these can be tricky so pay attention.- Take about ⅓ cup amount 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 skewersPro 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. Pro tip - The grill must be very hot but not smoking hot otherwise the meat will stick to the grill.
- 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 lowing the heat under the grill.Pro tip - do not try to move the kebabs for the first 3 minutes as they will be stuck to the grill. otherwise, you will break them. After 3 minutes they should release on their own.
- Serve immediately with rice or pita topped with tahini sauce or yogurt sauce and a side salad.
Oven bake kebabs
- 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.Pro tip - these will continue to cook on the hot tray even after you take them out of the oven so do not over-cook in the oven.
Recipe Notes & Tips
- Always use good quality ground meat with a good fat of at least 25%. This fat later helps bind the meat together when kneading.
- When buying beef for kebabs use either lean sirloin (75%) or chuck which is 80% lean. Any leaner than that means there is no fat to hold the meat together.
- If possible use metal skewers as this cook the meat from the inside as well. But, you can use bamboo skewers too as you can see in my pictures.
- Soak the bamboo skewers in water for at least 30 minutes. When soaked the wet wood prevents them from burning.
- Knead the meat well so the mixture sticks to each other (like glue) this holds the meat together during 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.
- 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.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Melinda
This recipe is a keeper! The beef I have is very lean - 95/5 - because I bought a half grass-fed beef so I couldn't make skewers. Instead I just let the meat marinate in the refrigerator for a few hours, then dumped it into a cast-iron pan, browned it over a fire pit in my back yard, and then spooned the cooked spiced beef over a bed of rice with a cucumber salad on the side. It was great and will be made again. Best of all it uses spices that I keep on hand, and it's different than having typical American-style burgers all the time.
Veena Azmanov
Thank you for the lovely feedback, Melinda. Happy you enjoyed the taste of this ground beef. Yes, the fat is what holds the meat together.
Next time, make small flat sausages (long, oval and flat). Chill them and then cook them over the cast Iron pan similar to patties.
A fried of mine, inserts the skewers in them after she cooks them before serving..???
Felicia
YUMMY, BEST I'VE HAD. THANK YOU X
Veena Azmanov
Thank you for the lovely, Felicia.
A Connecticut Cook
DELICIOUS recipe. We usually triple it for a family of 4 and then have plenty of leftovers.
Take the time to mix the meat and spiced, then let "marinade" for a while in the fridge for a few hours (not waiting is fine too!). We do not use skewers, but shape the patties into longer little "footballs", then grill as you would a burger. Don't let the number of ingredients intimidate you....this is 1-bowl cooking and you get a big flavor payoff. Served with an Israeli-style cucumber/onion/pepper oil and lemon juice chopped salad, some rice, and tzatziki and/or hummus.
Veena Azmanov
Thank you so much Robin for the lovely feedback. I am so happy you enjoyed this recipe so much. Appreciate you coming back to leave this comment.
Carla
It was delicious! I have to say the wording of "marinade" was really misleading. I mixed all the ingredients together with the meat, so there was no "marinade" to pour off. Did I do something wrong?
Veena Azmanov
Not sure I understand. Not all marinades need to be thrown out. Adding spices to the meat and letting it sit for a while is also marinating the meat. No there is nothing to pour out.