Lebanese Inspired Beef Kebabs
Kebabs are close to the top of my list of favorite foods. My partner’s mom makes delicious ones and we love to order them when we’re out, so I tested this recipe and it came together beautifully! My personal critic gave it a 9.5/10 (those scores don’t come easily!)
Let’s go shopping.
1.5 lb ground beef
half cup white onion, finely chopped
four cloves garlic, minced
1 tbsp minced ginger
2 tbsp fresh mint, finely chopped
1/4 cup fresh parsley, finely chopped
1/4 tsp sumac
1/4 tsp cumin
1/4 tsp coriander
3/4 tsp dried red chilli flakes
1/4 tsp all-spice (can use cinnamon instead if you don’t have allspice)
1/4 tsp chilli powder
1 tsp salt
1/2 tsp black pepper
For serving
Lemon slices
Yogurt based dip, like a raita
Make and refrigerate the mixture
Combine all the ingredients in a large bowl and mix well to combine. Refrigerate for at least one hour, up to overnight. Recipe makes eight kebabs.
Prep the kebabs
Divide the mixture into eight even portions. Roll the smaller portion into a tube, and pierce with the skewer, slowly working the kebab along the skewers into a thin strip, flattening with your fingers to create small ridges.
If you’re using wooden skewers, soak them for 30 minutes or so in advance of preparing the kebabs.
Here is what you’re looking for!
Grill/Cook the Kebabs
If you’re using a grill, cook the kebabs on medium high heat for about 2-3 minutes per side, until cooked through with a slight char.
If you don’t have a grill, set your oven to "broil” on high heat. Place a cooling rack on top of a baking sheet and top with the kebabs. Cook for about 6-8 minutes or until cooked through with a char, rotating halfway through.
Serve immediately with a cooling dip, such as a yogurt cucumber raita.
