Ground Beef Kabobs on the Grill
These Ground Beef Kebabs are SUPER easy to make, whether yous're grilling for a summer bbq or baking them in the oven year-round. They use a few cheap ingredients you probably already take, simply they'll be the hit of your next potluck or dinner!
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A few weeks ago nosotros got an email from a reader asking if we had whatever good recipes for the barbecue. She said she loves how clean her kitchen stays when almost of the dinner prep happens outside on the grill.
I completely concord!
I haven't posted many grilling recipes, but I'll certainly have to get on that, considering they're i of the highlights of summer for me!
If you want a FABULOUS rub for pork or craven, I'm currently in dear with our
Sweet and Smoky Dry Rub Mix!!!
Related: Do you have any recipe suggestions or ideas? Let us know!!! We'd Dearest to hear from you!
I started making these ground beef kebabs for a couple of reasons – sometimes I get tired of barbecuing the same old things – pork chops, hamburgers, sausages, etc, and I want to throw something a little different into the mix.
I've also been lucky enough to spend a scrap of time in the Middle East and Mediterranean and savor the AMAZING kebabs/skewers they eat there ALL THE Time.
I kept this recipe pretty elementary so it will hopefully only use things you already accept on-hand. That way information technology volition stay reasonably cheap! I've too made it with different kinds of basis meat, like pork, and it was succulent.
Tip: I would not recommend using only lean ground beef for this recipe, because it will be too dry. Either use medium ground beefiness, or use a mix of lean and medium, or mix the ground beef with ground pork to change things up a flake!
Also, I made these kebabs on skewers, just because I notice skewers are fun, but you really don't have to. Yous can just shape them into long patties and that volition work out smashing besides.
And if you don't take a bbq or it's winter where you live, you can do these in the oven too! Instructions are below.
What should I serve these Ground Beef Kabobs (or Kebabs) with?
I actually love having these kebabs with a squeamish soft naan or pita breadstuff, fresh veggies and a delicious spread inside. Our Homemade Tzatziki is a creamy, cool cucumber dip or spread that would contrast really nicely with the meat.
I also love garlicky toum (a Lebanese garlic spread and I've fabricated this Two-Infinitesimal Toum from Epicurious and enjoyed it.
If you're planning to eat the kebabs with rice (too very delicious!), our Green Goddess Dip/Dressing would brand a super tasty drizzle!
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Footing Beef Kebab Recipe – Footstep-by-Stride Instructions (Grill or Oven)
Ingredients for these Ground Beef Kebabs.
Tip: If yous're using skewers, offset by soaking them in a pan of water for about half an hour so they don't fire.
Preheat grill or oven to 350 degrees F.
Use clean hands to gently mix together ground beef (or a mix of beef and pork, every bit shown to a higher place), egg, stale parsley, onion powder, garlic pulverization, paprika, cumin, common salt and pepper.
Make certain everything is evenly distributed, simply don't overmix!
Gently form mixture into oblong patties effectually the skewers (if yous're using skewers – see next photograph if y'all're not).
For these photos I cooked half of the beef kebabs in the oven and half on the grill. The ones on the right I fabricated without skewers, to bear witness that it'south an option also.
Tip: Line a cookie sheet with foil to make clean up easy later blistering (you lot can too spray it with cooking spray if you desire), or lightly oil your grill.
For oven baking the skewers, bake for almost twenty minutes, turning once in the middle, until an instant read thermometer (possibly my favourite kitchen tool !) inserted into the centre of the meat reads at to the lowest degree 165 degrees F .
Try not to overcook.
Then broil for a minute or two to brown the meat. Let them residue on a clean plate for a few minutes before serving so that the juices can redistribute throughout the meat (tent them with foil if you want).
If you lot're grilling the kebabs, they take about the aforementioned length of time. Allow them sit undisturbed until the form a nice sear on the bottom, and then gently pick them upwards with skewers and plough to the other side.
Cook to the same internal temperature (165 degrees F). Let them balance off the heat (tented with foil, if you lot desire) for a few minutes before eating so the juices can redistribute.
Yous can serve these on their own, with traditional barbecue side dishes (potato salad, pasta salad, garden salad, etc), with rice, with soft pita, hummus or tzatziki and fresh vegetables, or however you like.
Enjoy! 🙂
Ground Beefiness Kebab Recipe – Common Questions/Answers:
What if I don't take skewers?
Yous can definitely make this recipe without skewers – just gently form the meat mixture into oblong patties.
Can I make these ahead of time?
Yeah, I think these would be cracking made ahead of time. You could grade the kebabs a 24-hour interval ahead and keep them in a tightly wrapped dish. Then bring them upward to room temperature earlier baking or grilling.
If you do this and use wooden skewers, definitely keep an centre on the skewers to make sure they don't fire, or exit them out altogether.
Can I freeze these kebabs?
Yes, these beef kebabs should freeze actually well. But make certain they've cooled off and shop them in an airtight container.
The quality will exist better if y'all thaw them naturally (in the fridge or on the counter if you're watching the fourth dimension – don't leave them out too long) rather than in the microwave.
Did you lot make these Ground Beef Kebabs? Leave u.s.a. a star rating below!
- 15 wooden skewers (optional)
- 2 lbs ground beef* (or a mix of beef and pork)
- 1 egg
- 1/4 loving cup dried parsley (or i/2 cup fresh parsley, minced)
- 1 tsp onion powder
- 1 tsp garlic pulverisation (or a few cloves of fresh garlic, minced)
- 1 tsp paprika
- ane tsp salt
- i/2 tsp cumin
- 1/2 tsp pepper
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Pre-soak wooden skewers for at least 30 minutes if using.
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Preheat grill, or preheat oven to 350 degrees F.
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Mix all ingredients in a large bowl using clean hands until well combined (don't overmix).
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Gently course meat into oblong patties, either on the pre-soaked wooden skewers or on their own.
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Grill for about 20 minutes, carefully turning the kebab with tongs one-half mode. Cook until internal temperature reaches 160 degrees F using a meat thermometer.**
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OR Bake in preheated oven for about 20 minutes, until internal temperature reaches 160 degrees F using a meat thermometer.*** Then broil for a minute or two to brownish the meat.
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Let kebabs rest (tented with foil, if you lot want) for a few minutes earlier eating so that juices redistribute throughout the meat.
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Serve with bbq side dishes, rice, garden salad, soft pita bread, veggies and hummus or tzatziki.
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Enjoy! 🙂
* Don't utilise all lean ground beef for this recipe - it will be way likewise dry. Either use medium basis beef, a mix of medium and lean, or a mix of ground beefiness and footing pork.
** If you're making grilled kebabs, lightly oil your grill. If you lot're baking the kebabs in the oven, utilize a foil lined pan for easy clean up, and give it a light spray with cooking oil if you like.
*** My instant read thermometer is 1 of my FAVOURITE kitchen tools. Read near why: The $10 Kitchen Tool That Revolutionized the Way I Cook
Calories: 201 kcal | Protein: 13 yard | Fat: 15 chiliad | Saturated Fatty: 5 one thousand | Cholesterol: 67 mg | Sodium: 252 mg | Potassium: 230 mg | Vitamin A: 125 IU | Vitamin C: 0.7 mg | Calcium: 22 mg | Iron: 1.7 mg
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Source: https://deliciousonadime.com/ground-beef-kebabs-grill-or-oven/
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