Ground Beef Kofta Kabobs with Middle Eastern Spices
This intense ground beef kabob is super fun to eat! Your kids will love munching on these treats on sticks. You'll love how easy to make these things are.
Equipment
Large mixing bowl
Grill (charcoal or gas)
Metal skewers or wooden skewers (soaked 30 minutes)
Clean kitchen towel or cheesecloth (for squeezing onion)
Instant-read thermometer
Ingredients
2 pounds ground beef (minced beef) - or lamb, ideally 80/20 fat ratio, about 900g
1 medium yellow onion - minced and squeezed dry
2 cloves garlic - minced
1 teaspoon salt
1 teaspoon ground black pepper
½ cup parsley - fresh flat-leaf ; finely minced, about 25g
2 teaspoons mint - fresh ; finely minced, or 1 teaspoon dried mint
1 teaspoon ground allspice (also called pimento or Jamaican Pepper)
1 teaspoon cumin - ground
½ teaspoon ground ginger
2 medium eggs - beaten- 1 teaspoon ground turmeric
Instructions
- In a large mixing bowl, combine the ground beef, minced onion (squeezed dry), garlic, salt, pepper, parsley, mint, allspice, cumin, ginger, turmeric, and beaten eggs. Mix with your hands until everything is evenly distributed — about 1-2 minutes. Do not overmix or the kabobs will be dense.2 pounds ground beef (minced beef), 1 medium yellow onion, 2 cloves garlic, 1 teaspoon salt, 1 teaspoon ground black pepper, 1/2 cup parsley, 2 teaspoons mint, 1 teaspoon ground allspice (also called pimento or Jamaican Pepper), 1 teaspoon cumin, 1/2 teaspoon ground ginger, 2 medium eggs, 1 teaspoon ground turmeric
- For best flavour, cover the bowl and refrigerate for at least 1 hour or up to overnight. If you're short on time, you can shape and grill immediately.
- Divide the mixture into 8 equal portions. With lightly oiled hands, shape each portion around a skewer into an elongated oval about 6 inches (15cm) long and 1.5 inches (4cm) thick. Press firmly so the meat grips the skewer.
- Preheat the grill to medium-high heat (around 400°F / 200°C). Place the kabobs on the grill grates and cook for 4-5 minutes per side (8-10 minutes total), turning once or twice, until the exterior is evenly browned and the internal temperature reaches 160°F / 71°C on an instant-read thermometer.
- Remove the kabobs from the grill and let them rest for 2-3 minutes. Serve with basmati rice and a wedge of lemon, or slide the meat off the skewers and stuff into warm pita bread with hummus, tzatziki, sliced tomatoes, and cucumber.
Notes
Storage: Cooked kabobs keep refrigerated in an airtight container for up to 3 days. Reheat in a 375°F / 190°C oven for 8-10 minutes or on a hot skillet.
Freezing: Freeze cooked kabobs on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Make-Ahead: Mix the meat mixture up to 24 hours ahead and refrigerate — overnight resting actually improves spice distribution and flavour.
Substitutions: Ground lamb works beautifully in place of beef (or use a 50/50 blend). For a leaner option, use 85/15 beef but avoid anything leaner than 90/10 or the kabobs will be dry.
Pro Tip: Squeeze your minced onion in a clean kitchen towel before mixing to remove excess moisture — this is the single biggest factor in keeping kabobs from splitting on the grill.
Nutrition
Serving: 1servingCalories: 315kcalCarbohydrates: 3gProtein: 21gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 121mgSodium: 386mgPotassium: 384mgFiber: 1gSugar: 1gVitamin A: 383IUVitamin C: 6mgCalcium: 42mgIron: 3mg
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