Beef Kebabs
Ground beef kebabs with coriander and sweet paprika, seasoned with garlic and fresh parsley. Serves 4.
1piece
4piece
20g
2tsp
1tsp
1tsp
0.5tsp
0.25tsp
0.5tsp
1.5tsp
30ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 4piece | — | — | |
| 3 | | 20g | — | — | |
| 4 | 700g | — | — | ||
| 5 | | 2tsp | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 0.5tsp | — | — | |
| 9 | | 0.25tsp | — | — | |
| 10 | | 0.5tsp | — | — | |
| 11 | | 1.5tsp | — | — | |
| 12 | | 30ml | — | — |
Peel the yellow onion
Yellow onion · 1 piece
Grate the peeled onion on the coarse side of the grater directly onto the board, then squeeze the pulp firmly in your fist over the sink to wring out as much liquid as possible — wet onion will stop the meat sticking together.
Peel the garlic
Garlic · 4 piece
Mince the peeled garlic cloves into a fine paste, running the flat of the knife over the pile a few times to crush it smooth.
Add the finely minced garlic to the large mixing bowl
Gather the parsley into a tight bundle and chop it finely, leaves and tender stalks together.
Flat-leaf parsley · 20 gAdd the finely chopped parsley to the large mixing bowl
Add the ground beef to the bowl.
Spoon the ground cumin into the bowl.
Ground cumin · 2 tspSpoon the ground coriander into the bowl.
Ground coriander · 1 tspSpoon the sweet paprika into the bowl.
Sweet paprika · 1 tspSpoon the ground cinnamon into the bowl.
Ground cinnamon · 0.5 tspAdd the cayenne pepper to the bowl.
Cayenne pepper · 0.25 tspAdd the ground black pepper to the bowl.
Ground black pepper · 0.5 tspAdd the salt to the bowl.
Salt · 1.5 tspPlunge both hands into the bowl and squeeze, fold and work the mixture firmly for a full minute and a half until every spice is evenly distributed and the meat feels slightly tacky and cohesive.
Cover the bowl and refrigerate the mixture for at least 30 minutes to firm it up and let the spices bloom into the meat.
Stretch a sheet of cling film tightly over the bowl.
Place the covered bowl in the refrigerator.
Leave the mixture to chill and firm up for at least 30 minutes.
Take the bowl out of the refrigerator.
Set a ridged grill pan over the highest heat and let it get searingly hot for about 5 minutes.
Divide the chilled mixture into 8 equal portions, each roughly the size of a large egg.
Turn the 8 portions out of the bowl onto the kitchen counter, spacing them apart.
Take each portion and press it firmly around a flat metal skewer, squeezing and stretching it into a sausage about 12 cm long, then pinch the ends to seal — wet your hands lightly if the meat sticks.
Drizzle the olive oil over the shaped kebabs and turn them gently to coat all sides in a thin film of oil.
Extra-virgin olive oil · 30 ml
Lay the kebabs in the hot grill pan and cook for 3–4 minutes per side, turning once, until they are deeply charred on the outside and just cooked through — do not fiddle with them before they release cleanly from the pan.
Leave the kebabs to rest in the pan off the heat for 2 minutes so the juices redistribute.
Slide the kebabs off their skewers onto a warm serving platter and bring them straight to the table.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | | Peel the yellow onion⏱ 20sResultPeeled yellow onion |
| 2 | Peeled yellow onionstep 1 | | Grate the peeled onion on the coarse side of the grater directly onto the board, then squeeze the pulp firmly in your fist over the sink to wring out as much liquid as possible — wet onion will stop the meat sticking together.⏱ 30s |
| 3 | 4 piece | | Peel the garlic⏱ 30sResultPeeled garlic cloves |
| 4 | Peeled garlic clovesstep 3 | | Mince the peeled garlic cloves into a fine paste, running the flat of the knife over the pile a few times to crush it smooth.⏱ 40sResultFinely minced garlic |
| 5 | Finely minced garlicstep 4 | | Add the finely minced garlic to the large mixing bowl⏱ 5sResultFinely minced garlic |
| 6 | 20 g | | Gather the parsley into a tight bundle and chop it finely, leaves and tender stalks together.⏱ 40sResultFinely chopped parsley |
| 7 | Finely chopped parsleystep 6 | | Add the finely chopped parsley to the large mixing bowl⏱ 5sResultFinely minced garlic and finely chopped parsley |
| 8 | 700 g | | Add the ground beef to the bowl.⏱ 10sResultFinely minced garlic and finely chopped parsley and ground beef |
| 9 | 2 tsp | | Spoon the ground cumin into the bowl.⏱ 5sResultGround beef mixture |
| 10 | 1 tsp | | Spoon the ground coriander into the bowl.⏱ 5sResultGround beef mixture |
| 11 | 1 tsp | | Spoon the sweet paprika into the bowl.⏱ 5sResultGround beef mixture |
| 12 | 0.5 tsp | | Spoon the ground cinnamon into the bowl.⏱ 5sResultGround beef mixture |
| 13 | 0.25 tsp | | Add the cayenne pepper to the bowl.⏱ 5sResultGround beef mixture |
| 14 | 0.5 tsp | | Add the ground black pepper to the bowl.⏱ 5sResultGround beef mixture |
| 15 | 1.5 tsp | | Add the salt to the bowl.⏱ 5sResultGround beef mixture |
| 16 | — | | Plunge both hands into the bowl and squeeze, fold and work the mixture firmly for a full minute and a half until every spice is evenly distributed and the meat feels slightly tacky and cohesive.⏱ 1 min 30sResultSeasoned kebab mixture |
| 17 | — | | Cover the bowl and refrigerate the mixture for at least 30 minutes to firm it up and let the spices bloom into the meat.⏱ 30 minResultChilled kebab mixture |
| 18 | — | | Stretch a sheet of cling film tightly over the bowl.⏱ 10s |
| 19 | — | | Place the covered bowl in the refrigerator.⏱ 10sResultChilled kebab mixture |
| 20 | — | | Leave the mixture to chill and firm up for at least 30 minutes.⏱ 30 minResultChilled kebab mixture |
| 21 | — | | Take the bowl out of the refrigerator.⏱ 10sResultChilled kebab mixture |
| 22 | — | | Set a ridged grill pan over the highest heat and let it get searingly hot for about 5 minutes.⏱ 5 min |
| 23 | — | | Divide the chilled mixture into 8 equal portions, each roughly the size of a large egg.⏱ 30sResult8 equal portions of kebab mixture |
| 24 | 8 equal portions of kebab mixturestep 23 | | Turn the 8 portions out of the bowl onto the kitchen counter, spacing them apart.⏱ 10sResult8 equal portions of kebab mixture |
| 25 | — | | Take each portion and press it firmly around a flat metal skewer, squeezing and stretching it into a sausage about 12 cm long, then pinch the ends to seal — wet your hands lightly if the meat sticks.⏱ 2 min |
| 26 | 30 ml | | Drizzle the olive oil over the shaped kebabs and turn them gently to coat all sides in a thin film of oil.⏱ 15sResultOiled beef kebabs |
| 27 | Oiled beef kebabsstep 26 | | Lay the kebabs in the hot grill pan and cook for 3–4 minutes per side, turning once, until they are deeply charred on the outside and just cooked through — do not fiddle with them before they release cleanly from the pan.⏱ 8 minResultGrilled beef kebabs |
| 28 | — | | Leave the kebabs to rest in the pan off the heat for 2 minutes so the juices redistribute.⏱ 2 minResultRested grilled beef kebabs |
| 29 | Rested grilled beef kebabsstep 28 | Slide the kebabs off their skewers onto a warm serving platter and bring them straight to the table.⏱ 20sResultRested grilled beef kebabs | |
| Total Time | 1 hr 12 min | ||
| Nutrient | Per serving |
|---|---|
| 530kcal | |
| 32g | |
| 42g | |
| 13g | |
| 6g | |
| 2g | |
| 2g | |
| 975mg |
Beef Kebabs
Ground beef kebabs with coriander and sweet paprika, seasoned with garlic and fresh parsley. Serves 4.
What you’ll doYou will mince garlic and onion, chop parsley, then knead them with ground beef and spices until tacky. The mixture chills for at least 30 minutes to firm and bloom. You divide it into eight portions, mould each around a skewer into a sausage, oil them, then sear in a scorching grill pan for 3–4 minutes per side until charred through, resting briefly before serving.
Ingredients
- Yellow onion1 piece
- Garlic4 piece
- Flat-leaf parsley20 g
- Ground beef700 g
- Ground cumin2 tsp
- Ground coriander1 tsp
- Sweet paprika1 tsp
- Ground cinnamon0.5 tsp
- Cayenne pepper0.25 tsp
- Ground black pepper0.5 tsp
- Salt1.5 tsp
- Extra-virgin olive oil30 ml