Juicy spiced ground meat kebabs (Print)

Spiced ground meat shaped on skewers with aromatic herbs and grilled to smoky perfection.

# Ingredients:

→ Meat

01 - 1.1 lbs ground beef or lamb (80% lean), or a mix

→ Aromatics & Vegetables

02 - 1 medium onion, finely grated
03 - 2 cloves garlic, minced

→ Herbs & Spices

04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - ½ tsp ground paprika
08 - ½ tsp ground allspice
09 - ¼ tsp ground cinnamon
10 - ¼ tsp chili flakes (optional)
11 - 1 tsp salt
12 - ½ tsp black pepper

→ For Serving (Optional)

13 - Flatbreads
14 - Sliced tomatoes
15 - Sliced onions
16 - Fresh parsley
17 - Lemon wedges

# Directions:

01 - In a large bowl, combine ground meat, grated onion, garlic, parsley, cumin, coriander, paprika, allspice, cinnamon, chili flakes (if using), salt, and black pepper. Mix thoroughly by hand until well incorporated and slightly sticky.
02 - Cover the bowl and refrigerate for at least 30 minutes to meld flavors and aid shaping.
03 - Preheat grill or grill pan to medium-high heat. Soak wooden skewers in water for 30 minutes to prevent burning, if using.
04 - With damp hands, divide the meat mixture into 8 equal portions. Mold each portion around a skewer to form a 5-6 inch long, evenly shaped sausage.
05 - Grill the kebabs for 12-15 minutes, turning every few minutes until well-browned, cooked through, and slightly charred.
06 - Serve hot on flatbreads with sliced tomatoes, onions, fresh parsley, and lemon wedges.

# Expert Tips:

01 -
  • The spice blend is warm and complex without being overwhelming, striking that perfect balance between aromatic and bold.
  • You can have dinner on the table in just over half an hour, making it ideal for weeknight cooking when you want something that tastes like you spent all day on it.
  • These are naturally gluten-free and dairy-free, so they work for almost everyone at your table without any fuss or substitutions.
02 -
  • Mixing with your hands rather than a spoon or mixer is non-negotiable—your touch helps develop the right texture without overworking the meat into something dense and tough.
  • Don't skip the refrigeration step; cold meat holds onto skewers far better than room-temperature meat, and the resting time genuinely improves the flavor.
  • If your kebabs are falling apart on the grill, the mixture wasn't sticky enough or it didn't rest long enough—temperature and time are your allies here.
03 -
  • Your hands will thank you if you damp them slightly when shaping the kebabs; water is your friend and prevents the sticky meat from clinging to your skin.
  • The difference between these tasting good and tasting extraordinary is that dark, charred crust on the outside—don't be afraid of a little aggressive browning on the grill.
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