Ground Beef Kabobs Recipes

GROUND BEEF KEBABS

Steps:

• Combine - In a large mixing bowl, combine all the ingredients. Pro tip - We combine all the ingredients before processing to prevent overprocessing.
• Process - Transfer the mixture to the food processor and pulse no more than 8 to 10 times. Pro tip - processing in the food processor makes the mixture slightly stick by distributing the fat. This helps the meat and marinade hold together.
• Marinate - Transfer the meat back to the bow and leave to marinate for 15 minutes on the counter or up to overnight in the fridge. Pro tip - Alternatively, you can thread the meat on the skewers and leave in the fridge until ready to grill.
• Thread/shape kababs - shaping these can be tricky so pay attention.- Take about 1/3 cup amount of beef mixture and make a ball then shape it into a long sausage. - Thread the skewer through the sausage. - Now using your fingers press them around the meat as if you are making a fist pressing the meat to the skewer. - Be gentle not to break the sausage but firm enough so it adheres to the skewersPro tip - dipping your hands in water will make the meat less sticky. Gloves do not help much.
• Hot grill - Heat a grill or cast-iron skillet on medium-high heat. Brush the grill with cooking oil. Pro tip - The grill must be very hot but not smoking hot otherwise the meat will stick to the grill.
• Grill - Place the skewers on the grill and let cook for 4 to 5 minutes on each side. Brush them with oil to keep them moist. The char marks can be controlled by raising and lowing the heat under the grill.Pro tip - do not try to move the kebabs for the first 3 minutes as they will be stuck to the grill. otherwise, you will break them. After 3 minutes they should release on their own.
• Serve immediately with rice or pita topped with tahini sauce or yogurt sauce and a side salad.

GREEK BEEF KABOBS

Steps:

• soak 8 bamboo skewers in water for 30 minutes, or alternatively you can use metal skewers.
• Combine all of the marinade ingredients in a ceramic or stainless steel bowl.
• Marinate the meat for 1 to 2 hours.
• Preheat the barbeque grill plate to medium high (or you can use a grill pan indoors or large banquet sized skillet).
• Thread marinated meat , alternating with the onion, capsicums and mushrooms onto the skewers.
• xrizzle some extra olive oil over the kebabs and barbecue for 2-3 minutes each side, or done to your liking.

KOFTA KEBABS

Steps:

• Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

GROUND BEEF KABOBS

Steps:

• Grate the onion on the side that has outward protruding edges. It gives the onion a fine grate.
• Combine all the ingredients in a bowl and mix until well incorporated.
• Cover and let marinate at least one hours (or overnight).
• Form kebabs out of the beef, all similar in size. (To form, first shape a patty, then, out it around the skewer and tightly close and secure.)
• Grill for about 7-9 minutes on medium/high heat, flipping as needed.
• Serve immediately.

MOROCCAN GROUND BEEF KEBAB / SKEWERS

Steps:

• Combine the beef, onion, parsley, cilantro, & spices in a large bowl, refrigerate for 1 hour.
• Wash your hands but don't dry them. Gently pack small amounts of the meat mixture around the skewers, forming a 4-inch long sausage shape on each skewer.
• Grill over charcoal, turning the kebab time to time so not to burn. Cook throughly. Serve with Recipe #260654 or some other dense bread.

KABOB KOOBIDEH (PERSIAN GROUND MEAT KABOBS)

Steps:

• Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.
• Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mold meat mixture onto the skewers.
• Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.

PERSIAN KOOBIDEH KABOB + VIDEO

Steps:

• Grate the onion (See Note 1) and place onion in a sieve set over a bowl to drain. Press and squeeze out all the excess water. Discard onion juice or save for soup or other use.
• In a bowl add the ground beef, lamb, shredded onions, garlic, parsley, salt, pepper, turmeric, paprika, and mix well. Divide meat mixture evenly into eighths and form the meat onto 8 skewers, molding and flattening meat around skewer with wet hands to make each kebab about 8" long (See Note 2). For a traditional look, gently press meat between thumb and index finger once meat is on skewer (see photos). If not using skewers, shape meat into eight 8" hot dog/sausage shapes. Set kabobs aside.
• Clean your grill and heat to 350°F. Oil your grill so these don't stick. Place the skewers on grill and cook until browned on each side and cooked through, 3-4 minutes per side.
• Allow meat to rest for 3-5 minutes and sprinkle with a little ground sumac, squeeze of lemon and or toum garlic spread. Serve immediately.

KOOBIDEH KABOB (PERSIAN GROUND BEEF KABOB)

Steps:

• Grate onions using a food processor.
• Place the onion mixture into a blender and puree until smooth, about 2 minutes.*
• Place the onion mixture in a strainer over a bowl and drain the juice. Kabob will not hold its shape if mixture has too much water. Reserve the onion juice.
• Using the food processor again, but with the chopping blade, place meat and salt in alternating layers with the onion mixture.
• Add onion juice little by little if mixture is dry. Meat-onion mix should have elasticity and stretch to it.
• Put kabob mix into big bowl and knead like dough. The more you knead the kabob mix, the lighter the kabob. Texture should be airy, not a solid mass like in a hamburger. Kabob mix shouldn't be sticking to your hands.
• Allow kabob to marinate in a refrigerator in a covered bowl for 2-4 hours.
• Remove kabob mixture from the refrigerator and start your charcoal at least 30 minutes prior to grilling.
• The amount of meat you use, depends on the size of skewers you have. Long flat skewers work best with ground beef kabob as it holds the meat better than a thin round skewer. For our skewers we started with a baseball-size ball of kabob mix.
• Gently pierce the meat patty with your skewer and slide it down to the middle of the skewer. Use reserved onion juice or water to keep your hands moist and to keep them from sticking to the meat.
• Softly squeeze the meat flat as you position the meat onto the skewer. Make sure you leave room on either ends of the skewer as it rests over your grill.
• Using two fingers to mimic scissors, pinch both ends of the kabob meat, cutting off any excess.
• Also using two fingers softly squeeze down the skewer leaving ridges.
• Place skewers on the grill. The meat should not touch any grill plates. Instead the skewers should be propped up over your coals or flame. You know your grill is ready when you hold your hand over the grill for 3 seconds and your hand feel too hot to remain there.
• Cook until done, approximately 15-20 minutes, turning the skewers every minute to evenly cook. If you wait too long and cook one side too much before turning the skewer, your kabob will fall off the skewer.
• As kabobs are done, remove from grill and remove meat from skewers by grabbing it with a sheet of lavash bread and sliding it down the skewer.
• Place the kabob on a serving dish and cover with another sheet of lavash to keep the meat warm.

EASY BEEF KAFTA KABOB

Steps:

• In a mixing bowl place the ground beef, salt, pepper, cumin, oregano, sumac, and cinnamon.
• Add in the grated onion, chopped parsley, and garlic; using your clean hands, mix until all the ingredients are well combined.
• Form the meat mixture into an oblong shape of about 1 inch in thickness. Use a skewer to form this shape onto 2/3 of it, keeping the skewer stick right into the middle of the meat.
• Repeat with remaining meat, then let the kafta sit in the refrigerator for 10-15 minutes, or until you prepare the grill. (refrigerating is optional)
• Grease the grill grates with some olive oil and heat over medium-high heat. Place the kafta onto the preheated grill and cook for about 8-10 minutes until browned, turning a couple of times with a tong, to ensure even browning.
• Meanwhile slice the cucumber, tomatoes, and red onion. Place the veggies into a bowl, drizzle with a bit of olive oil and balsamic vinegar.
• Season with salt and pepper; mix well. Once the kafta kabobs are done, remove from the heat and transfer to a serving dish
• Garnish with parsley and crumbled feta cheese, if desired. Serve with the optional sides and enjoy!

KAFTA KABOB (GROUND BEEF KABOBS)

Steps:

• Place the ground beef (and or lamb mix), red pepper flakes, salt, ground fennel, cumin and breadcrumbs in a mixing bowl. Set aside.
• In a food processor place the onion, garlic, parsley, cilantro, mint and process until very finely chopped, scraping down sides of bowl.
• Place in a fine mesh sieve and allow to drain excess liquid. Press with fingers or with back of spoon to extract.
• Transfer mixture to bowl with the ground meats and mix by hands until evenly combined. Chill mixture at least 1 hour.
• Make the Tahini Yogurt Sauce: Zest half of the lemon and then juice it. You need 2 tablespoons of lemon juice.
• In a bowl whisk together the yogurt, lemon zest and juice, mint, tahini, water, salt and pepper. Set aside.
• Prepare grill at 450°F. Clean and lightly oil grill grates.

GRILLED GROUND MEAT KABOBS

Steps:

• Combine the ground lamb, yogurt, herbs, cinnamon, garlic, egg, the finely grated zest of the lemon, chile pepper, shallot, some salt and lots of pepper in a large bowl. Form one-quarter of the meat mixture around each of 4 metal skewers (if you don't have skewers, you can form it into patties). Brush with vegetable oil.
• Heat a grill pan or griddle over medium-high heat until very hot, then spray with cooking spray. Add the kabobs and cook, gently turning occasionally, until cooked through, 10 to 12 minutes.
• Brush the naan with melted butter. Cut the lemon into wedges. Serve the kabobs with the naan, lemon wedges, chutney and yogurt.