Juicy Spiced Ground Meat Kebabs (Printable)

Spiced ground meat grilled on skewers with aromatic herbs delivering classic smoky flavors.

# What You'll Need:

→ Meat

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

→ 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

# How To Make It:

01 - Mix ground meat, grated onion, garlic, parsley, cumin, coriander, paprika, allspice, cinnamon, chili flakes if used, salt, and black pepper thoroughly by hand until uniform and slightly sticky.
02 - Cover and refrigerate for at least 30 minutes to meld 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 applicable.
04 - Divide mixture into 8 equal portions using damp hands. Mold each portion around a skewer into a sausage shape approximately 5 to 6 inches long.
05 - Cook kebabs 12 to 15 minutes, turning frequently until cooked through, browned, and slightly charred.
06 - Present kebabs hot on flatbreads with sliced tomatoes, onions, parsley, and lemon wedges.

# Expert Tips:

01 -
  • The meat stays impossibly juicy because the grated onion releases moisture that gets trapped in the meat as it cooks.
  • Ground cumin and coriander create a warm, almost sweet undertone that somehow makes you crave lemon even before you know why.
  • These come together faster than you'd expect—under 40 minutes total, making them perfect for weeknight grilling.
02 -
  • Don't skip the refrigeration step—I learned this by rushing once, and the kebabs fell apart on the grill, which was both messy and a valuable lesson.
  • Grated onion isn't interchangeable with minced; it releases moisture that acts as the glue holding everything together, so this step genuinely changes the outcome.
  • The meat mixture should feel slightly sticky before it goes on the skewer—if it feels dry, it'll cook unevenly and separate.
03 -
  • If you don't have access to a grill, these cook beautifully under a broiler or on a griddle pan over medium-high heat—the char won't be quite as dramatic, but the flavor will be there.
  • For extra depth, add a pinch of sumac to the meat mixture or a splash of pomegranate molasses; both are optional but they transform the dish into something that tastes like a restaurant took time with it.
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