woodGround Beef Kofta Kabobs – juicy ground beef (or sub lamb or turkey) kabobs infused with warm Mediterranean spices molded on skewers. Easily one of my favorite summertime grilled dinners. I serve them up with warm toasted pita bread, salad and tzatziki.
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I love a good burger and make them on repeat all summer long but sometimes I crave something that feels a little elevated without all the f
uss.
Enter: Ground Beef Kofta Kabobs infused with warm spices, wrapped around wooden skewers and grilled to delicious, juicy perfection in minutes.
Sub lamb, turkey or even ground chicken next time for a quick, simple weeknight meal that’s also great for a summer bbq all season long.
What I love about this recipe:
- Budget friendly – just 1 pound of ground beef, so it’s ideal for entertaining too.
- Flavor! ground beef kofta kabobs packed with delicious Mediterranean flavor
- Elevated – company worthy – quick enough for a weeknight.
- Step-by-step instructions – and simple ingredients from the grocery store.
What do I need to make Ground Beef Kofta Kabobs?
- lean ground beef
- minced garlic cloves
- finely chopped red onions
- fresh parsley
- paprika
- cumin
- cinnamon
- sea salt (or kosher salt) and and black pepper
Prepping the Ground Beef Kofta Kabobs:
Add the ground meat to a large mixing bowl then sprinkle on the spices, grated garlic, finely chopped onion and parsley.
Combine beef mix with your hands, making sure the spices are combined without overmixing.
TIP: If the mixture is a little stick, pop it into the fridge for 10 minutes before you add it to the skewers. Soak wooden skewers in water for about 10 minutes so they don’t burn.
Remove meat from the freezer and using your hand, score it into 4 approximately equal sections.
Form oblong patties then mold each piece around the skewers leaving room at the ends of each skewer. This helps you turn them more easily on the grill.
Add the ground meat to a large bowl bowl then sprinkle on the spices, grated garlic, finely chopped onion and parsley. Gently mix with your hands, making sure the spices are combined without overmixing.
Grilling the kabobs:
- Preheat the gas grill to medium-high heat – about 450 degrees.
- Oil the grates with a little olive oil or cooking spray.
- Transfer kabobs to the hot grill and cook about 5 minutes per side (10 minutes total) until you see grill marks and they reach in internal temperature of 155 to 160°.
- Remove from the grill to a platter and serve with tzatziki, a simple lettuce and tomato salad and flatbreads.
Subs and variations:
- Cook indoors on an indoor grill pan or air fryer.
- Use a ground beef and lamb combo, all lamb, ground turkey or even ground chicken.
- Sub fresh cilantro or mint for parsley in the meat mixture.
Best side dishes with these Kofta Kabobs:
Hummus – creamy hummus made without tahini. Garlic and lemon flavor + just 6 ingredients! Serve with any fresh vegetables
2-Ingredient Bread – Greek yogurt and self rising flour NO yeast! Easy recipe whip up fresh baked warm pita bread anytime.
Creamy Tzatziki Sauce – plain Greek yogurt, cucumber, garlic, lemon and dill. Delicious fresh healthy dip or sauce with koftas, chicken, other meat and seafood.
Bed of Rice – creamy parmesan rice – cooks completely in one pan.
Can I make these kabobs ahead of time?
Absolutely. Blend the meat mixture, cover with plastic wrap or place in an airtight container and store in the fridge up to a day ahead. Grill just before serving and enjoy.
Full printable details in the recipe card below and as always, if you tried this kofta kebab recipe help others find it by leaving a star rating and comment below!
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Ground Beef Kabobs
Equipment
- Grill
Ingredients
- 1 pound ground beef can sub lamb or combination
- 2 large cloves garlic minced
- 1 small onion minced
- 1 1/2 tablespoons flat leaf parsley finely chopped
- 1/2 teaspoon paprika
- 1 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1 teaspoon salt or to taste
- 1/2 teaspoon pepper
- wooden skewers
Instructions
- Add the ground meat to a medium size bowl then sprinkle on the spices, garlic, onion and parsley. Gently mix with your hands, making sure the spices are combined without overmixing.
- If meat mixture is sticky place bowl in the freezer for 10 minutes before you add it to the skewers. Soak wood skewers in water.
- Remove meat from the freezer and using your hand, score it into 4 approximately equal sections.
- Mold each piece around the skewers leaving room at the ends of each skewer.
Grilling the Koftas:
- Preheat the grill to high heat - approximately 450 degrees.
- Transfer the prepared kabobs to the grill and cook about 5 minutes per side (10 minutes total) or until they reach in internal temperature of 155 to 160°.
- Remove from the grill and serve right away.