Middle Eastern Beef Kabobs
Kabobs are a great way to literally spice up the usual meatball or hamburger dinner. This recipe uses garlic, fresh parsley and mint as well as some traditional middle- eastern spices to create a warm and pungent kabob. If you don’t feel like making these on skewers, you can also turn them into sliders. Be sure to serve with the spicy parsley sauce on the side for dipping – some in my family think this is the best part! (Adapted from Giada de Laurentiis)
  • CourseMain Course
  • CuisineMiddle Eastern
Servings Prep Time
4People 20Minutes
Cook Time
Servings Prep Time
4People 20Minutes
Cook Time
  • 1 Onionroughly chopped
  • 4Cloves Garlic
  • 1Bunch Parsley (preferably flat leaf)
  • 1Bunch Mint
  • 1TBS Cumin
  • 1TBS Paprika
  • pinch Cayenne
  • 2lbs Ground beef or Lamb or a combination of both
  • Parsley Sauce:
Parsely Sauce
  • 3Cups Parsleyflat leaf
  • 2Cloves Garlicpeeled
  • 2TBS Red wine vinegar
  • 1tsp Crushed chili flakes
  • 1tsp Sugar
  • 11/2tsp Salt
  • 1/2tsp Pepper
  • 1/2Cup Extra virgin olive oil
  1. Preheat the Grill.
  2. While the grill is warming, make the Kebabs
  3. Place onion, garlic, parsley and mint in a food processor and pulse until finely chopped.
  4. Transfer to a bowl and mix in the remaining kebab ingredients (not the sauce ingredients!)
  5. Form oval shaped logs, about 1 inch by 4 inches. Place one or two on a metal skewer. If you don’t have metal skewers, you can use soaked wood skewers.
  6. Grill over direct heat, about 2-3 minutes per side.
  7. Place all of the parsley sauce ingredients in a food processor and blend until mixed, but still retaining some texture.
  8. Serve the kebabs hot with parsley sauce on the side.
  9. Try this with TG’s Moroccan carrot salad to round out the meal!