Earthy herbs and spices combine to make these super flavorful Middle Eastern Spiced Beef Kabobs! With spicy aleppo pepper, fragrant baharat and allspice, these ground beef kabobs come together quickly and pair perfectly with lemon sumac marinated red onions. Serve on a bed of the best hummus around and you’ve got dinner ready in under 30 minutes!
How To Successfully Make These Beef Kabobs
- I use a baharat mixture from New York Shuk, which I adore, but you can find other varieties online, or make your own.
- I used wooden skewers because that’s what I had on-hand, but the beef kabobs do tend to slip and turn, so be mindful when you’re flipping them on the grill.
- Always soak wooden skewers for a minimum of 30 minutes before grilling, otherwise they will blacken and burn.
- Make sure your beef mixture is nice and cold before grilling, or it will lose its integrity and fall apart as it cooks.
- Don’t skip the toasted pine nuts, the flavor they impart is essential, and after cooking, they are no longer crunchy.
- Culinary sumac is not the poisonous leaf commonly known throughout the US. It’s a berry with a lemony flavor profile, and can be found in most Middle Eastern aisles, stores, or online.
Middle Eastern Spiced Beef Kabobs
Earthy herbs and spices combine to make these super flavorful Middle Eastern Spiced Beef Kabobs! With spicy aleppo pepper, fragrant baharat and allspice, these ground beef kabobs come together quickly and pair perfectly with lemon sumac marinated red onions. Serve on a bed of the best hummus around and you've got dinner ready in under 30 minutes!
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Servings: 8
Calories: 682kcal
Ingredients
Marinated Onions
- 1 large red onion sliced
- 1 large lemon juiced
- pinch sea salt
- ⅓ cup fresh curly parsley chopped and packed
- 1 teaspoon sumac
Beef Kabobs
To Serve
- 4 cups hummus
- 8 large pitas
Instructions
- In a large bowl, add the red onion, followed by the lemon juice and sea salt. Toss gently to combine and set aside for 15 minutes to marinate. Once marinated, stir in the parsley and sumac.
- Preheat a grill or grill pan to medium-high heat. In a large bowl, add the beef kabob ingredients and mix by hand until thoroughly combined. Divide mixture into 16 equal-sized logs and thread each with a skewer. If using wooden skewers, be sure to soak in water for 30 minutes first. Brush grill or grill pan with olive oil, then place the beef kabobs in a single, even layer and cook for 3-4 minutes per side.
- To serve, add ½ cup of hummus to a plate, then place 2 beef kabobs on top of the hummus and scoop a hearty pile of marinated onions on top. Add ½ large pita to the side of each plate and enjoy!
Notes
- I use a baharat mixture from New York Shuk, which I adore, but you can find other varieties online, or make your own.
- I used wooden skewers because that's what I had on-hand, but the beef kabobs do tend to slip and turn, so be mindful when you're flipping them on the grill.
- Always soak wooden skewers for a minimum of 30 minutes before grilling, otherwise they will blacken and burn.
- Make sure your beef mixture is nice and cold before grilling, or it will lose its integrity and fall apart as it cooks.
- Don't skip the toasted pine nuts, the flavor they impart is essential, and after cooking, they are no longer crunchy.
- Culinary sumac is not the poisonous leaf commonly known throughout the US. It's a berry with a lemony flavor profile, and can be found in most Middle Eastern aisles, stores, or online.
Nutrition
Calories: 682kcal | Carbohydrates: 59g | Protein: 38g | Fat: 34g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 888mg | Potassium: 870mg | Fiber: 11g | Sugar: 3g | Vitamin A: 965IU | Vitamin C: 20mg | Calcium: 147mg | Iron: 7mg
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