Ground Beef Kebabs

Ingredients

• 1 kgminced beef (25% fat or 75% lean)
• 1 largeonion, finely chopped
• 4 large clovesgarlic, finely minced
• 7.5 cm (3 inches)fresh ginger, grated
• ¼ tspground turmeric
• 1 tspground cumin
• 2 tspsmoked paprika
• 1 tspcayenne or chilli powder
• ½ tspground cinnamon
• 2 tbsplemon juice
• 1 tbspolive oil
• 1 cup (about 15 g)chopped parsley, coriander and mint (use all three or any two)
• ½ tsp, or to tastekosher salt
• ½ tsp, or to tasteground black pepper
• 2 tbspdried breadcrumbs (optional; keep them moist)
• 10bamboo skewers, soaked in water for 30 minutes
• 60 ml (¼ cup)cooking oil, for grilling

Instructions

1. 1

   Mix the ingredients

   Combine all the ingredients in a large mixing bowl. Transfer the mixture to a food processor and pulse no more than 8 to 10 times.

2. 2

   Marinate the beef

   Return the mixture to the bowl and leave it to marinate for 15 minutes at room temperature, or refrigerate it for up to overnight.

3. 3

   Shape the kebabs

   Take about ⅓ cup of the beef mixture and shape it into a ball, then into a long sausage. Thread a skewer through the sausage. Gently but firmly press the meat around the skewer with your fingers so it adheres without breaking.

4. 4

   Heat the grill

   Heat a grill or cast-iron frying pan over medium-high heat. Brush the cooking surface with oil.

5. 5

   Grill the kebabs

   Put the skewers on the grill and cook for 4 to 5 minutes on each side, brushing with oil to keep them moist. Adjust the heat under the grill to control how much char develops.

6. 6

   Serve the kebabs

   Serve immediately with rice or pita, topped with tahini or yoghurt sauce and accompanied by a side salad.

7. 7

   Bake instead

   Preheat the oven to 200°C (400°F/Gas Mark 6). Line a baking tray with foil and brush it with oil to prevent sticking. Arrange the skewers on the tray and brush them with oil. Bake on the top rack for 10 to 13 minutes, or until an instant-read thermometer inserted into the meat reads 145°F for medium doneness.

What are Moroccan ground beef kebabs?

These kebabs are seasoned minced beef shaped around skewers and cooked over a grill. The recipe draws on Middle Eastern flavours, using cumin, paprika, cinnamon, fresh herbs and lemon.

The mix of aromatic spices and chopped herbs gives the beef plenty of flavour, while shaping the meat directly around the skewers helps it cook as a single piece.

Nutrition and macros by portion

The nutrition label shows one serving as written: 836 calories, 45g protein, 14g carbs, 66g fat.

The beef supplies most of the protein and fat, while the small amount of breadcrumbs contributes some of the carbohydrates. Serve a kebab portion with salad and a measured serving of rice or pita to balance the plate.

Choosing the ingredients

Beef: The recipe calls for beef with 25% fat, which helps keep the kebabs moist on the grill. Leaner beef can be used, but it may produce a firmer result.

Herbs and spices: Parsley, coriander and mint are all suggested, though any two will work. Smoked paprika, cumin and a little cinnamon bring warmth, while ginger, garlic and lemon add sharper notes.

Getting the mixture right

Food processor: Pulse the combined ingredients only 8 to 10 times. The aim is to bring the mixture together without turning it into a paste.

Breadcrumbs: These are optional, and the recipe advises keeping them moist. Add them as listed if you want to include them.

Shaping meat onto skewers

Portions: Use about ⅓ cup of mixture for each kebab, roll it into a ball, then form a long sausage around the skewer.

Pressure: Press gently but firmly all along the meat so it grips the skewer. If it is too loosely attached, it can be difficult to turn without breaking.

Grilling and doneness

Heat: Start with a grill or cast-iron frying pan at medium-high heat, and oil the cooking surface. The method gives a cooking time of 4 to 5 minutes per side.

Char: Brush the kebabs with oil as they cook. Adjust the heat to manage the char marks; the oven alternative takes 10 to 13 minutes at 200°C.

What to serve alongside

Starches: Serve the kebabs with rice or pita to make a more substantial meal. Tahini sauce or yoghurt sauce can go on top.

Fresh sides: A side salad brings a crisp contrast, and homemade hummus is another suggested accompaniment for a fuller spread.

Recipe notes & tips

• Soak the bamboo skewers in water for 30 minutes before shaping the kebabs.
• Pulse the mixture no more than 8 to 10 times to avoid making it too smooth.
• Keep a light touch while forming the meat, then press firmly enough for it to hold to the skewer.
• Brush the kebabs with oil during grilling to help keep them moist.
• Adjust the grill heat if the outside is charring faster than you want.

Variations

• Use two herbs: Leave out one of the parsley, coriander or mint and use the other two.
• Add more heat: Use chilli powder or cayenne for a spicier kebab.
• Choose the oven: Bake the skewers at 200°C for 10 to 13 minutes instead of grilling.
• Swap the sauce: Serve with yoghurt sauce in place of tahini.
• Skip the breadcrumbs: Leave out the optional breadcrumbs for a version without them.

Common mistakes to avoid

• Over-processing: Keep to 8 to 10 pulses so the meat mixture does not become a paste.
• Loose shaping: Press the beef firmly around the skewer so it stays attached when turned.
• Breaking the kebabs: Shape gently and avoid pushing so hard that the sausage splits.
• Drying the surface: Brush with oil while grilling to help the kebabs stay moist.
• Excessive charring: Adjust the heat beneath the grill to control the char marks.

How to store

Refrigerate leftover cooked kebabs in a covered container and use within 3 to 4 days. Reheat until piping hot throughout, either in the oven or in a covered frying pan.

Frequently asked questions