These grilled Beef and Lamb Kabobs come together quickly, are made with ground beef and or lamb, grated onion and spices. Lemon or ground sumac finishes them off for an authentic Persian flavor. www.keviniscooking.com
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4.38 from 8 votes

Beef and Lamb Kabobs

These grilled Beef and Lamb Kabobs come together quickly, are made with ground beef, lamb, grated onion and spices. Lemon or ground sumac finishes them off.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Dinner, Main
Cuisine: Mediterranean, Middle Eastern
Keyword: beef and lamb, beef kabobs, lamb kebabs, lamb kebobs
Servings: 8
Calories: 13kcal
Author: Kevin Is Cooking

Ingredients

  • 1 medium onion peeled and grated
  • 1⁄2 lb lean ground lamb
  • 1⁄2 lb lean ground beef
  • 4 cloves garlic peeled and finely chopped
  • 2 tbsp finely chopped parsley
  • 1 tsp kosher salt
  • 1⁄2 tsp freshly ground black pepper
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • ground sumac (optional)
  • 1 lemon (optional)

Instructions

  • Grate the onion (See Note 1) and place onion in a sieve set over a bowl to drain. Press and squeeze out all the excess water. Discard onion juice or save for soup or other use.
  • In a bowl add the ground beef, lamb, shredded onions, garlic, parsley, kosher salt, pepper, turmeric, paprika, and mix well. Divide meat mixture evenly into eighths and form the meat onto 8 skewers, molding and flattening meat around skewer to make each kebab about 8" long. (See Note 2) If not using skewers, shape meat into eight 8" hotdog/sausage shapes. Set kabobs aside.
  • Clean your grill and heat to 350°F. Oil your grill so these don't stick. Place the skewers on grill and cook until browned on each side and cooked through, 3–4 minutes per side.
  • Allow meat to rest for 3-5 minutes and sprinkle with a little ground sumac or squeeze of lemon. Serve immediately.

Notes

1. I use a four sided cheese grater placed in a bowl to catch all the juice.
2. If the meat mixture is room temperature the meat sometimes does not hold it's shape. If so, refrigerate to firm up and then mold on to skewers. To form meat around skewer, I hold an oval shape of the meat in my hand and with other hand slowly pierce the meat through with skewer. Using my index and thumb, encircle meat. Pinch and squeeze the meat along the skewer, molding and flattening meat to make each kebab about 8" long.

Nutrition

Serving: 2g | Calories: 13kcal | Carbohydrates: 3g | Sodium: 292mg | Potassium: 63mg | Vitamin A: 4.4% | Vitamin C: 12% | Calcium: 1.1% | Iron: 2%