Valentina Ablaev
These ground beef kabobs, also known as beef kofta kebabs, are the perfect recipe for a quick and easy dinner. They marinate rather quickly and are so easy to prepare and grill.
We like to take full advantage of the grilling season by enjoying all the delicious grilling recipes. Some of our other favorites include buffalo ranch chicken kabobs as well as juicy grilled chicken kabobs. If you want to add some vegetables to your kabobs, be sure to also try our chicken veggie kebabs recipe.
We really like to use ground meat often. Whether it be in a meatball & rice soup, an easy potato casserole, or Ukrainian meatballs, there’s just something about ground meat that makes it easy to work with and still get the phenomenal taste.
These Uzbek kabobs are no different; it’s so easy to make these ground kebabs. No need to cut up meat and trim excess fat. All you have to do is season the meat, set aside to marinade, add to skewers and grill.
Why You’ll Love This Recipe:
- Healthy recipe. This recipe makes the perfect protein-packed kabobs that you can add to any meal.
- Easy cooking. This recipe requires little prep and very short cooking time!
- Simple ingredients. You only need a few simple ingredients to make these delicious kabobs.
Ingredients for Beef Kabobs
- Ground beef – we recommend using ground beef with a little bit of fat, such as 80/20 or 85/15. This is because as we grill, most of the fat melts off and a little bit is necessary for juicy kabobs.
- Onion – a grated onion adds so much flavor and works as a binder for the meat! You can use white or sweet onion!
- Spices – a combination of salt, and the secret ingredient, coriander.
- Vinegar – adds a light acidic touch to the meat, you can also use lemon juice.
See the recipe card below for a full list of ingredients and quantities.
Substitutions and Variations:
Beef substitute: Don’t want to use beef? No problem! Ground lamb is another traditional meat used for these ground meat kabobs! You can also use ground chicken or ground turkey!
How to Make Ground Beef Kabobs:
- In a large bowl, combine ground beef, onion, seasoning, oil, and vinegar. Mix until well incorporated. Don’t overmix the meat or else it will become gummy.
- Cover the meat mixture and allow it to marinate in the fridge from 1 hour to overnight.
- Take a palm-sized amount of meat and form kabobs around the metal skewers. Close the meat around the skewers tightly.
- Add the skewers to a hot grill and grill on medium-high heat for about 7-9 minutes. Turn the skewers as needed to cook all sides evenly.
Expert Tips:
- Pro tip for grating onion: Use a boxed grater to grate the onion on the side that has outward protruding edges. This will give you a fine grate so your meat has no large chunks of onion!
- Get the best juicy meat by using an instant read thermometer! Measure the internal temperature of the meat as it is cooking, and pull it off the grill when it hits 160°F.
Serving Suggestions
Wrap: These kabobs make an incredible mediterranean wrap! Take a homemade pita bread and fill it with a few ground beef kabobs. Finish the wrap off with homemade tzatziki sauce and some fresh vegetable salad. This is incredibly similar to a chicken shawarma wrap but with a slight twist!
Bowl: Add the beef kabobs to a bowl of white rice and top with a red onion salad.
Recipe FAQs
If you are short on time, marinate the meat for at least 30 minutes.
The onion helps the meat get sticky, but if the meat is falling off the skewers, making sure that the meat is cold. You can also use wooden skewers and less meat.
A cast iron makes a great substitute for a grill, you can even bake these ground beef kebabs in the oven.
Store & Reheat:
- Storage. Keep leftover kabobs in the refrigerator for up to 3 days. Store them in an airtight container.
- Reheat. Reheat the kabobs on a skillet or in the air fryer for a crisp finish.
- Freeze. Keep the kabobs in the freezer to last you up to 3 months! Reheat: Thaw the kabobs in the fridge overnight. Warm-up using the oven or the air fryer for the best texture.
More Ground Beef Recipes
If you enjoyed this grilled ground beef kabobs recipe, be sure to try our other popular ground beef recipes:
If you tried this ground beef kebab recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Kefta Kabob Recipe (Kofta Kebab)
Ingredients
- 1/2 onion, grated
- 1 lb ground beef
- ¼ tsp ground coriander
- 1½ tsp salt
- 1 tsp vinegar
- 1 tsp oil
Instructions
- Grate the onion until you get a fine texture.
- In a large bowl, mix the onion, beef, and seasoning until smooth and uniform in texture.
- Cover the bowl, and marinate in the fridge for at least 1 hour, up to overnight.
- Wet your hands and begin forming kebabs from the beef. To do this, shape a patty in your hand and form it around a skewer, sealing tightly. Repeat with however many kabobs can fit on each skewer.
- Heat the grill to medium-high heat and place the skewers on the grill grates. Cook for 7-9 minutes, flipping halfway.
- Serve, and enjoy.
Notes
- Keep the kefta from falling apart: Using high-fat beef is the best way to ensure that your kefta stays whole and juicy.
- Check the temperature: Use an instant-read meat thermometer to ensure the kabobs are fully cooked and juicy. Insert it into the thickest part of the kefta, and once it reaches 165°F, they’re ready to come off the grill.
- Let them rest: Allow the kabobs to rest for 5–10 minutes before serving so the juices redistribute and stay locked into the meat.
- Storage: Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days.
- Reheat: Rewarm in a skillet over medium heat until heated through and slightly crispy on the outside.
- Freeze: Place the cooked kabobs on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe container or bag and store for up to 3 months. When ready to use, thaw overnight in the refrigerator and reheat in a pan.
