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.
These kebabs were absolutely delicious! I made them for a weekend BBQ, and they disappeared in minutes. The spice blend was perfect—not too overpowering but full of flavor. Will be making these again soon!
Thank you so much for the lovely feedback, Olivia
This recipe reminded me of the kebabs my grandmother used to make when I was a child! The flavors were spot on, and the meat was juicy and full of spice. We grilled them outdoors, and the whole family loved them!
Thank you so much for the lovely feedback, Mathew
Great thanks. What thermometer from here you can put to the oven?
I have linked my Oven Thermometer in my recommended under shop. Thanks
I tried this today on the grill, it was a nice alternative to our usual burgers. I did add lemon pepper seasoning. Very flavorful and easy to make.
I have tried This recipe it is very nice but I’ve got a slight bitter aftertaste coming through.
Any idea what I could be doing wrong?
Hey Rob, We don’t use any leavening so there should be no bitter taste. Perhaps, check the validity of some of the ingredients that you used. Perhaps any of these might be expired.
Hi Veena! Thank you for this recipe! I am going to try this out but first I want to clarify because the video says to put breadcrumbs but I didn’t see it in the written recipe? How much should I put? Thank you!
Krissy, yes the 2 tbsp of breadcrumbs is optional if necessary. Thanks
Can you make them in an air fryer?
Yes, you certainly can. Just use the right setting for your air fryer. In mine, they take about 8 minutes at 400F/200C.
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.
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..???
YUMMY, BEST I’VE HAD. THANK YOU X
Thank you for the lovely, Felicia.
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.
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.
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?
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.