These Ground Beef Kebabs are SUPER easy to make, whether you’re grilling for a summer bbq or baking them in the oven year-round. They use a few cheap ingredients you probably already have, but they’ll be the hit of your next potluck or dinner!
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A few weeks ago we got an email from a reader asking if we had any good recipes for the barbecue. She said she loves how clean her kitchen stays when most of the dinner prep happens outside on the grill.
I completely agree!
I haven’t posted many grilling recipes, but I’ll certainly have to get on that, because they’re one of the highlights of summer for me!
If you want a FABULOUS rub for pork or chicken, I’m currently in love with our
Sweet and Smoky Dry Rub Mix!!!
Related: Do you have any recipe suggestions or ideas? Let us know!!! We’d LOVE to hear from you!
I started making these ground beef kebabs for a couple of reasons – sometimes I get tired of barbecuing the same old things – pork chops, hamburgers, sausages, etc, and I want to throw something a little different into the mix.
I’ve also been lucky enough to spend a bit of time in the Middle East and Mediterranean and enjoy the AMAZING kebabs/skewers they eat there ALL THE TIME.
I kept this recipe pretty simple so it will hopefully just use things you already have on-hand. That way it will stay reasonably cheap! I’ve also made it with different kinds of ground meat, like pork, and it was delicious.
Tip: I would not recommend using only lean ground beef for this recipe, because it will be too dry. Either use medium ground beef, or use a mix of lean and medium, or mix the ground beef with ground pork to change things up a bit!
Also, I made these kebabs on skewers, just because I find skewers are fun, but you really don’t have to. You can just shape them into long patties and that will work out great too.
And if you don’t have a bbq or it’s winter where you live, you can do these in the oven too! Instructions are below.
What should I serve these Ground Beef Kabobs (or Kebabs) with?
I really love having these kebabs with a nice soft naan or pita bread, fresh veggies and a delicious spread inside. Our Homemade Tzatziki is a creamy, cool cucumber dip or spread that would contrast really nicely with the meat.
I also love garlicky toum (a Lebanese garlic spread and I’ve made this Two-Minute Toum from Epicurious and enjoyed it.
If you’re planning to eat the kebabs with rice (also very delicious!), our Green Goddess Dip/Dressing would make a super tasty drizzle!
Ground Beef Kebab Recipe – Step-by-Step Instructions (Grill or Oven)
Ingredients for these Ground Beef Kebabs.
Tip: If you’re using skewers, start by soaking them in a pan of water for about half an hour so they don’t burn.
Preheat grill or oven to 350 degrees F.
Use clean hands to gently mix together ground beef (or a mix of beef and pork, as shown above), egg, dried parsley, onion powder, garlic powder, paprika, cumin, salt and pepper.
Make sure everything is evenly distributed, but don’t overmix!
Gently form mixture into oblong patties around the skewers (if you’re using skewers – see next photo if you’re not).
For these photos I cooked half of the beef kebabs in the oven and half on the grill. The ones on the right I made without skewers, to show that it’s an option too.
Tip: Line a cookie sheet with foil to make clean up easy after baking (you can also spray it with cooking spray if you want), or lightly oil your grill.
For oven baking the skewers, bake for about 20 minutes, turning once in the middle, until an instant read thermometer (possibly my favourite kitchen tool!) inserted into the centre of the meat reads at least 165 degrees F.
Try not to overcook.
Then broil for a minute or two to brown the meat. Let them rest on a clean plate for a few minutes before serving so that the juices can redistribute throughout the meat (tent them with foil if you want).
If you’re grilling the kebabs, they take about the same length of time. Let them sit undisturbed until the form a nice sear on the bottom, then gently pick them up with skewers and turn to the other side.
Cook to the same internal temperature (160 degrees F). Let them rest off the heat (tented with foil, if you want) for a few minutes before eating so the juices can redistribute.
You can serve these on their own, with traditional barbecue side dishes (potato salad, pasta salad, garden salad, etc), with rice, with soft pita, hummus or tzatziki and fresh vegetables, or however you like.
Ground Beef Kebab Recipe – Common Questions/Answers:
What if I don’t have skewers?
You can definitely make this recipe without skewers – just gently form the meat mixture into oblong patties.
Can I make these ahead of time?
Yes, I think these would be great made ahead of time. You could form the kebabs a day ahead and keep them in a tightly wrapped dish. Then bring them up to room temperature before baking or grilling.
If you do this and use wooden skewers, definitely keep an eye on the skewers to make sure they don’t burn, or leave them out altogether.
Can I freeze these kebabs?
Yes, these beef kebabs should freeze really well. Just make sure they’ve cooled off and store them in an airtight container.
The quality will be better if you thaw them naturally (in the fridge or on the counter if you’re watching the time – don’t leave them out too long) rather than in the microwave.
Did you make these Ground Beef Kebabs? Leave us a star rating below!
These Ground Beef Kebabs are SUPER easy to make, whether you're grilling for a summer bbq or baking them in the oven year-round. This recipe uses a few cheap ingredients you probably already have, but they'll be the hit of your next potluck or dinner!
- 15 wooden skewers (optional)
- 2 lbs ground beef* (or a mix of beef and pork)
- 1 egg
- 1/4 cup dried parsley (or 1/2 cup fresh parsley, minced)
- 1 tsp onion powder
- 1 tsp garlic powder (or a few cloves of fresh garlic, minced)
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp cumin
- 1/2 tsp pepper
Pre-soak wooden skewers for at least 30 minutes if using.
Preheat grill, or preheat oven to 350 degrees F.
Mix all ingredients in a large bowl using clean hands until well combined (don't overmix).
Gently form meat into oblong patties, either on the pre-soaked wooden skewers or on their own.
Grill for about 20 minutes, carefully turning the kebab with tongs half way. Cook until internal temperature reaches 160 degrees F using a meat thermometer.**
OR Bake in preheated oven for about 20 minutes, until internal temperature reaches 160 degrees F using a meat thermometer.*** Then broil for a minute or two to brown the meat.
Let kebabs rest (tented with foil, if you want) for a few minutes before eating so that juices redistribute throughout the meat.
Serve with bbq side dishes, rice, garden salad, soft pita bread, veggies and hummus or tzatziki.
* Don't use all lean ground beef for this recipe - it will be way too dry. Either use medium ground beef, a mix of medium and lean, or a mix of ground beef and ground pork.
** If you're making grilled kebabs, lightly oil your grill. If you're baking the kebabs in the oven, use a foil lined pan for easy clean up, and give it a light spray with cooking oil if you like.
*** My instant read thermometer is one of my FAVOURITE kitchen tools. Read about why: The $10 Kitchen Tool That Revolutionized the Way I Cook