Ground Beef Kebab
Ingredients
- 1 bunch parsley stems removed
- 1 onion roughly chopped
- 4 cloves garlic minced
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1.5 lb ground beef *see note below
- 1/2 cup breadcrumbs
- 1 cup tzatziki sauce optional, for dipping
Method
- Prep your skewers - if you are using bamboo skewers, soak them in water for 15 minutes before . If you are using metal ones, then have them ready on a plate.
- In a food processor, add the parsley, onions, garlic, coriander, cumin, paprika, salt, pepper, cinnamon, cayenne pepper, and olive oil. Process on high for 2-3 minutes until the herb mixture is processed finely.
- In a large bowl, add the herb mixture and the ground beef, ground lamb, and breadcrumbs. Mix by hand until the mixture is well combined.
- Form the meat mixture around the skewers. I used two skewers per kabobs (which I found flips better on the grill). Cook the kabobs well, until the internal temperature reaches 160 degrees Fahrenheit, flipping the kabobs halfway though cooking time. We cooked ours for about 12 minutes on a 450 degree F grill, but yours may vary based on your grill and temperature.
- To serve, enjoy the kabobs dipped in a creamy garlic tzatziki sauce, or served with grilled vegetables. Enjoy!
Nutrition
Calories331kcalCarbohydrates10gProtein17gFat25gSaturated Fat8gPolyunsaturated Fat1gMonounsaturated Fat10gTrans Fat1gCholesterol65mgSodium550mgPotassium325mgFiber1gSugar2gVitamin A852IUVitamin C11mgCalcium89mgIron3mg
Notes
The original recipe called for half ground beef and half lamb, I went to a specialty meat market and I couldn't find ground lamb, so you can use all ground beef instead since lamb can be hard to find.