These succulent kebabs are crafted from spiced ground beef, shaped on petite skewers for easy handling and elegant presentation. Paired with a refreshing Greek salad and a cool kefir‑mint dipping sauce, it’s a refined take on a rustic classic.
Ingredients (makes approximately 6-8)
- 450 g ground beef
- 1 medium red onion, finely grated
- 3 cloves garlic, finely chopped or minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp paprika
- Sea salt, to taste
- Freshly ground black pepper, to taste
- ¼ tsp cayenne pepper, optional and according to heat preference
- Small wooden skewers (soaked in water for at least 30 minutes to prevent burning)
- 1 small red onion, thinly sliced (for garnish)
- A small handful of chopped fresh coriander, for garnish
Method
- Prepare the Meat Mix
In a bowl, combine the ground beef, grated onion, garlic, ground coriander, ground cumin, paprika, salt, pepper, and (if using) cayenne. Mix thoroughly by hand until well blended. - Shape the Kebabs
Wet your hands slightly to prevent sticking, then mould each portion around a small skewer, creating slender, elongated kebabs. - Cook on the Grill
Preheat your grill to a medium–high heat. Grill the kebabs for about 10–15 minutes, turning occasionally, until they’re cooked through and have attractive char marks on all sides.
(NOTE: If you prefer, these can be oven‑cooked at 200 °C [400 °F] for around 20–25 minutes—turn halfway through.) - Garnish and Serve
Transfer to a serving platter. Scatter the thin red‑onion slices and chopped coriander over the kebabs.
Accompaniments
- Greek Salad
A bright, tangy Greek salad brings crispness and balance to the koftas—think tomatoes, cucumber, olives, feta, red onion, and a light olive‑oil dressing. - Kefir‑Mint Dipping Sauce
A refreshing complement: combine kefir, a pinch of salt, freshly cracked pepper, garlic (minced or pressed), a splash of lemon juice, and finely chopped mint—adjust each to taste. This adds a cooling, zesty counterpoint to the robust spiced kebabs.