Ground Beef Kebabs

These ground beef kebabs are kofta at heart. Seasoned meat shaped into long rolls on skewers and grilled until charred on the outside and juicy within. Allspice, cayenne, tomato paste, and parsley give them a distinctly Middle Eastern flavor that’s warm and aromatic without being heavy on heat.

The mixture needs to be smooth and well-blended before shaping. Egg and bread crumbs bind everything together so the meat holds onto the skewers without crumbling off over the coals. Tomato paste adds concentrated umami and a subtle sweetness that caramelizes beautifully on the grill.

Dipping your hands in cold water before shaping is the trick that makes this painless. Wet hands keep the meat from sticking, and you can press it into even, 6-inch logs around the skewers without fighting with it. Smooth out the surface for even cooking on all sides.

Three inches from the coals and frequent turning is how you get that even browning without a burnt exterior and raw center. Ten to fifteen minutes with regular rotation, and these come off the grill with a gorgeous char and a pink, juicy middle.

Serve alongside rice pilaf and stewed vegetables for a complete spread.

Pro Tips

• Use ground beef with some fat content (80/20); lean beef makes dry, crumbly kebabs
• If using wooden skewers, soak them for at least 30 minutes to prevent burning
• Press the meat firmly around the skewers so it doesn’t spin when you try to turn them
• Let the kebabs rest 3 minutes off the grill before serving so the juices settle

Variations

• Lamb kofta: Use ground lamb for a richer, more traditional Middle Eastern flavor
• Yogurt sauce: Serve with a simple yogurt-cucumber-mint sauce for a cool contrast
• Flatbread wraps: Slide the meat off the skewers into warm pita with pickled onions and tahini