Quick & Easy Kebabs

If you’re a fan of my blog, you already know that Middle Eastern food was a huge part of my childhood because my mom attended university in Lebanon before moving to the states. And since I grew up in LA, my parents also had access to the best Middle Eastern restaurants, markets, and butcher shops on days they wanted kebabs but didn’t feel like cooking from scratch. I love all types of meat on a stick, but minced meat kebabs [aka: lula, lule, or luleh] are my absolute favorite! I hope you enjoy my quick and simple recipe as much as my family does.

INGREDIENTS

• Ground Beef [ 1 Pound ] 
• Yellow or Red Onion [ 1/2 Cup – Finely Diced ] 
• Parsley [ 1/4 Bunch – Finely Diced ] *Optional
• Cumin [ 1 Tablespoon ]
• Garlic Powder [ 1 Tablespoon ]
• Smoked Paprika [ 1 Teaspoon ]
• Cayenne / Chili Powder [ 1/2 Teaspoon+ ] *Optional
• Salt [ 1/2 Teaspoon to Start ]
• Black Pepper [ A few turns of the grinder ]

TOOLS

• Sharp Knife
• Cutting Board 
• Large Mixing Bowl
• Mixing Spoon / Large Fork / Hands
• Outdoor Grill / Grill Pan / Skillet
• Tongs

YIELD

This recipe feeds 2 – 4 people. 

EXTRAS

If you’re going to make kebabs, it never hurts to have some pita bread, lavash, or a platter of rice on hand. I typically whip up my signature hummus and mediterranean salad whenever I make these since they are the perfect accompaniment to this tasty dish.

Step One

Have fun! 

Step Two

Combine all of the dry spices into a mixing bowl.

It should go without saying, but please feel free to throw in whatever spice blend you prefer. If you’re craving more of an Indian flavor add some ground turmeric and ginger. If you are in the mood for a taste of North Africa, use your favorite Ras El Hanout. And if you really want to give these kebabs a true Middle Eastern kick, throw in some sumac. The opportunities are endless!

Step Three

Finely dice or even grate your onion. Once minced, add the onion into your mixing bowl of spices. Stir to combine.

I was clearly feeling a bit lazy the day I took these photos since the onions are not that finely chopped. I suggest dicing them much smaller than my poor example below 😉

If you are choosing to add parsley to your kebabs, finely chop the herbs and add them to the bowl as well. Feel free to save a bit of the chopped parsley to use as a garnish later. Please note that the kebabs pictured in this post do not contain parsley since I didn’t have access to any at the time.

Step Four

Add your ground beef to the mixing bowl and thoroughly combine everything together with a spoon, large fork, or your hands.

Step Five

Once the meat, onions, herbs, and spices are thoroughly mixed – cover the bowl with a piece of plastic wrap or foil and let marinate in the fridge for 1 – 24 hours. If you are short on time, the kebabs will taste just fine without letting them marinate. I typically season the meat 30 minutes to 3 hours before cooking them.

Step Six

Remove your seasoned beef from the fridge half an hour before cooking so the mixture can come to room temperature.

Step Seven

Form the kebabs into logs OR adhere them onto wood or metal skewers. If you use wood skewers make sure to soak them in water before using them to keep the wood from burning on the grill. I usually make 6-8 medium sized kebabs with 1 pound of beef.

Step Eight

Grill the kebabs or pan sear them on the stove with your favorite cooking oil. Please note that cooking times will vary based on factors such as kebab size and choice of outdoor grill vs. pan. I like my kebabs medium rare to medium (3-4 minutes per side), but please cook them to your desired doneness just as you would a hamburger patty. The onions will help keep your kebabs moist.

Step Nine

Once the kebabs have a good char on both sides, remove from the heat, season them with a bit of finishing salt, and let them rest for a few minutes.

Step Ten

Enjoy with your favorite side dishes!