Juicy Spiced Beef Skewers (Printable)
Tender skewered beef infused with fragrant herbs and spices, grilled to juicy perfection.
# What You'll Need:
→ Beef Mixture
01 - 1.1 lb ground beef (85% lean)
02 - 1 small onion, finely grated
03 - 3 cloves garlic, minced
04 - 2 tbsp fresh parsley, finely chopped
05 - 2 tbsp fresh cilantro, finely chopped
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1 tsp paprika
09 - ½ tsp ground cinnamon
10 - ½ tsp ground allspice
11 - ½ tsp chili flakes (optional)
12 - 1 tsp salt
13 - ½ tsp black pepper
→ For Serving (optional)
14 - Lemon wedges
15 - Sliced red onion
16 - Fresh flat-leaf parsley
17 - Warm pita bread or rice
# Directions:
01 - In a large bowl, combine ground beef, grated onion, minced garlic, chopped parsley, chopped cilantro, cumin, coriander, paprika, cinnamon, allspice, optional chili flakes, salt, and pepper. Mix thoroughly until evenly incorporated without overworking the meat.
02 - Using wet hands, divide the mixture into eight equal portions and form each around a metal or soaked wooden skewer into 5 to 6 inch long sausage shapes.
03 - Preheat a grill, grill pan, or broiler to medium-high heat and lightly oil the grates or pan surface.
04 - Grill the skewers for approximately 12 to 15 minutes, turning occasionally until evenly browned and fully cooked.
05 - Serve hot with lemon wedges, sliced red onion, fresh parsley, and warm pita bread or rice as preferred.
# Cooking Tips:
01 -
- The blend of warm spices creates a depth of flavor that feels fancy and restaurant-quality, yet comes together in less than an hour from start to finish
- These koftas are naturally gluten-free and dairy-free, so they work for almost any dietary preference without sacrificing taste or juiciness
- Once you master the technique, you'll find yourself making these for every casual dinner party or weeknight meal because they're foolproof and always impress
02 -
- Don't skip the grating of the onion—I learned this the hard way. Chopped onion won't distribute the moisture evenly, and you'll end up with dry spots in your kofta. Grated onion releases its juices, which keeps everything bound and tender.
- If you're using wooden skewers, soak them for at least 30 minutes before grilling. Burned skewer handles are no fun, and soaking prevents that. Metal skewers are worth the investment if you make these often.
- The spice blend seems complicated, but each spice plays a role. Don't reduce amounts thinking you'll get the same depth—the magic is in all of them working together.
03 -
- The wet hands technique is non-negotiable—it prevents sticking and gives you a smooth shape every time. Keep a bowl of cool water nearby while you're shaping.
- Don't fuss with them too much once they hit the grill. Constant turning prevents a nice crust from forming. Turn only every few minutes, and you'll get that caramelized exterior that makes them taste restaurant-quality.