Ingredients
Scale
To craft these kabobs, you’ll need a few kitchen staples and some spices that will transport you to a world of flavor. Here’s what you’ll need:
- 1 pound ground beef (preferably 80% lean)
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1 egg, beaten
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- Skewers (if using wooden, soak them in water for at least 30 minutes before grilling)
If you’re feeling adventurous, consider adding a pinch of cinnamon for a hint of sweetness that ties back to my family’s love for this versatile spice. For a gluten-free option, swap out the breadcrumbs for crushed gluten-free crackers or almond flour.
Instructions
Creating these kabobs is a cinch, especially if you follow these steps:
- In a large mixing bowl, combine the ground beef, onion, garlic, breadcrumbs, egg, Worcestershire sauce, salt, pepper, cumin, smoked paprika, oregano, and parsley. Use your hands to mix until just combined, taking care not to overwork the meat.
- Divide the mixture into eight equal portions and shape each into a log around a skewer, pressing gently to secure.
- Preheat your grill to medium-high heat. If you’re using a charcoal grill, allow the coals to turn white before cooking.
- Place the kabobs on the grill and cook for about 10-12 minutes, turning occasionally, until the internal temperature reaches 160°F and the outside is nicely charred.
- Remove the kabobs from the grill and let them rest for a few minutes before serving.
As you grill, remember the words of my mum: “A watched pot never boils, but a watched grill sears perfectly!” Keep an eye on those kabobs to ensure they cook evenly, and don’t be afraid to experiment with the spices until you find your perfect blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
