Minced Meat Kabobs

These kabobs have the warm spice profile of a classic Middle Eastern kofta. Ground beef mixed with cooked rice, fresh mint, parsley, allspice, and cinnamon gets kneaded by hand for a full 5 to 6 minutes until the mixture turns smooth and almost paste-like. That extended mixing is what holds the meatballs together on the skewer without falling apart under the broiler.

The rice in the meat mixture is a traditional touch. It lightens the texture and absorbs the juices as the kabobs cook, so every bite stays moist instead of dense. Allspice and cinnamon in such small amounts (just ⅛ teaspoon each) add a subtle warmth that’s distinctly Levantine without overpowering the beef.

Threading the meatballs between chunks of zucchini and red bell pepper gives you a complete meal on a skewer. The lemon-mint olive oil baste brushed on while broiling adds brightness and keeps the vegetables from drying out.

Chef Tips

• Knead the meat mixture thoroughly. Undermixing means loose meatballs that crumble off the skewer.
• Use ground beef from round roast for a leaner kabob. Fattier ground beef shrinks more and drips excessively under the broiler.
• If using wooden skewers, soak them in water for 30 minutes first to prevent burning.
• Keep the kabobs 4 inches from the broiler element and turn them frequently for even browning on all sides.

Variations

• Use ground lamb instead of beef for a more traditional Middle Eastern flavor.
• Serve with tahini sauce or a cucumber yogurt dip alongside warm pita bread.