Juicy Spiced Ground Meat Kebabs (Printer View)

Smoky, spiced ground meat skewers grilled with aromatic herbs and warming spices for classic flavors.

# What you'll need:

→ Meat

01 - 1.1 lb ground beef or lamb (80% lean)

→ 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 - 1/2 tsp ground paprika
08 - 1/2 tsp ground allspice
09 - 1/4 tsp ground cinnamon
10 - 1/4 tsp chili flakes (optional)
11 - 1 tsp salt
12 - 1/2 tsp black pepper

→ For Serving (Optional)

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

# Method:

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

# Expert Advice:

01 -
  • The meat stays impossibly juicy inside while the outside gets that smoky char everyone craves, all in under 15 minutes of grilling.
  • One bowl, your hands, and 35 minutes total transform simple ground meat into something that tastes like it came from a street vendor in Baghdad.
  • These freeze beautifully raw on the skewers, so you can grill them straight from the freezer when hunger strikes.
02 -
  • Don't skip the refrigeration step—rushing straight to shaping means meat that falls off the skewer and frustration instead of dinner.
  • The moisture from the grated onion is crucial; it's what keeps these from tasting dry, so don't substitute with dry onion powder.
  • Turning them frequently prevents burning on one side while the center stays cold, so stay nearby and be attentive while they grill.
03 -
  • If you want extra depth, add a pinch of sumac or a splash of pomegranate molasses to the meat mixture before chilling—either one elevates these from great to remarkable.
  • These cook beautifully under a broiler or on a griddle pan if grilling isn't an option, though the char won't be quite as dramatic.
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