Israeli-style kabobs are seasoned ground beef shaped around skewers and grilled until browned outside and juicy inside. Warm spices, fresh parsley, and finely grated onion give them a savory, aromatic flavor; serve them with pita, salad, and a tangy sauce for an easy meal. Recipes vary by household and region, so this is one practical version rather than a claim to a single definitive style.
Ingredients
- 1½ lb (680 g) ground beef, preferably 80% lean and 20% fat
- 1 small yellow onion, finely grated, about ½ cup (75 g) before squeezing
- ½ cup (15 g) finely chopped fresh flat-leaf parsley, lightly packed
- 2 garlic cloves, finely grated or minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) sweet paprika
- ¼ tsp (0.5 g) ground allspice
- ½ tsp (1 g) freshly ground black pepper
- 1 tsp (6 g) fine salt
- 1 tbsp (15 ml) neutral oil, for the grill grates
- 8 flat metal skewers, or 8 wooden skewers soaked in water for 30 minutes
- To serve, optional: 4 pita breads (about 8 oz/225 g total) and 1 lemon, cut into wedges
Instructions
- Prepare the onion and skewers. If using wooden skewers, put them in a dish of water to soak for 30 minutes so they are less likely to scorch on the grill. Grate the onion over a bowl, then squeeze it firmly over the sink or through a clean kitchen towel. Discard the liquid. Removing excess moisture helps the meat mixture hold its shape instead of slipping or steaming on the grill. If using metal skewers, there is no soaking step.
- Mix the meat. Put the ground beef, squeezed onion, parsley, garlic, cumin, coriander, paprika, allspice, pepper, and salt in a large bowl. With clean hands or a fork, mix just until the seasonings are evenly distributed. Avoid kneading or compressing the mixture for a long time: overworking ground meat can make the cooked kabobs tight rather than tender. Divide the mixture into eight equal portions, about 3 oz (85 g) each.
- Shape and chill. With slightly damp hands, mold each portion around a skewer into an even log about 5 to 6 inches (13 to 15 cm) long and roughly 1 inch (2.5 cm) thick. Press the meat firmly enough to cling, especially around the skewer, but do not pack it into a dense cylinder. Set the shaped kabobs on a tray, cover, and refrigerate for 30 minutes. This short chill firms the mixture and makes turning easier. Keep the raw meat separate from ready-to-eat foods, and wash your hands and any surfaces it touched.
- Heat the grill. During the last few minutes of chilling, preheat a gas or charcoal grill to medium-high, about 400–450°F (204–232°C). Clean the cooking grate and brush it lightly with the neutral oil. For a charcoal grill, arrange the coals so there is a cooler area available in case the outside browns before the centers are done. If you do not have an outdoor grill, a grill pan can work; heat it over medium-high and cook in batches so the kabobs have space.
- Grill the kabobs. Lay the skewers on the hot grate and cook for about 10 to 12 minutes total, turning every 2 to 3 minutes so several sides brown evenly. Grill-pan timing may vary with the pan and burner, so use appearance and temperature rather than the clock alone. Check the thickest part of a kabob by inserting an instant-read food thermometer from the side into the center of the meat, without touching the skewer. USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for ground beef. If a kabob is not there yet, continue cooking and check again; move it to the cooler grill area if it is browning too quickly.
- Rest and serve. Transfer the cooked kabobs to a clean platter and let them rest for 5 minutes. If the pita is ready, warm it briefly on the grill while the meat rests, watching closely so it does not dry out or char. Serve the kabobs hot, either on the skewers or slid off onto a platter, with pita and lemon wedges.
Tips
- Choose meat with some fat. Ground beef around 80% lean gives the kabobs enough fat to stay succulent over direct heat. Very lean beef can dry out before it browns; if that is what you have, be especially careful not to overcook it, and avoid adding extra breadcrumbs, which change the texture.
- Squeeze the onion well. Onion brings flavor and tenderness, but excess liquid can make the mixture loose. A clean tea towel works well for squeezing, and a few remaining moist shreds are fine. If the mixture still feels sticky and difficult to shape, chill it for another 10 minutes rather than mixing in a large amount of flour or crumbs.
- Make even, secure logs. Keep each kabob a similar thickness so they finish at about the same time. Press the meat around the skewer with no large air gaps, and flatten the ends slightly to help the logs stay attached when turned. Flat skewers are easier to rotate than round ones; with round skewers, turn gently and use tongs to support the meat.
- Use a thermometer, not color alone. Ground beef can brown on the outside while the center is still under the safe temperature. Check a few kabobs, especially the thickest one, and clean the thermometer between checks if it touches meat that has not reached 160°F (71°C). Do not put cooked kabobs back on the plate that held them raw.
Serving Suggestions
For a relaxed platter, set out the hot kabobs with warm pita, lemon wedges, sliced tomato, cucumber, and thinly sliced red onion. A chopped salad with parsley, tomato, cucumber, lemon juice, and olive oil adds a cool, crisp contrast to the browned meat. Serve a bowl of hummus or tahini sauce alongside; tahini sauce is commonly made by thinning sesame paste with water and lemon juice, then seasoning it with salt and garlic. If using store-bought sauce, check its texture and loosen it with a little water if needed.
You can also slide the meat off the skewers and tuck it into pita with salad and sauce, or serve it over rice for a more filling plate. Put sauces on the side if you want the browned exterior to remain distinct. For a family-style meal, place the kabobs on a warm platter and let diners assemble their own wraps. Add pickles or a small bowl of olives for briny contrast, and offer extra lemon so each person can adjust the brightness.
Variations
Beef and lamb: Replace up to half of the beef with ground lamb for a richer, more pronounced flavor. Keep the total meat quantity at 1½ lb (680 g), and still cook the ground mixture to 160°F (71°C). Lamb fat can render more readily, so watch for flare-ups and shift the skewers to a cooler part of the grill if needed.
Herb-forward: Replace some or all of the parsley with finely chopped cilantro, or use a mixture of both. The flavor will be greener and more fragrant. A pinch of ground cinnamon can add another warm note, but keep it modest so it does not overpower the cumin and coriander.
Without skewers: Shape the mixture into small oval patties about ¾ inch (2 cm) thick and grill them on a clean, oiled grate or cook them in a lightly oiled skillet. They will not have the same skewer shape, but they are easier to handle and make a good choice if you do not own skewers. Turn carefully and verify the center reaches 160°F (71°C).
More tang and color: Add ½ tsp (1 g) ground sumac to the meat mixture, or sprinkle sumac over the cooked kabobs. Sumac has a tart, citrus-like quality and is sold in many grocery stores with Middle Eastern ingredients; if you cannot find it, use extra lemon at the table instead. Lemon gives a sharper, juicier acidity rather than the dry, lightly fruity flavor of sumac.
Storage and Reheating
Refrigerate leftover kabobs within 2 hours of cooking, in a shallow airtight container. They keep for 3 to 4 days in the refrigerator. For easier reheating, remove the meat from the skewers and store it separately from pita and fresh salad, which are better kept in their own containers. Discard meat that has been left at room temperature longer than 2 hours, or longer than 1 hour when the temperature is above 90°F (32°C).
To reheat, place the kabobs or loosened meat in a covered skillet with a teaspoon or two of water, and warm over medium-low heat until steaming, turning once. You can also microwave a portion in a covered microwave-safe dish, stirring or turning partway through. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Add a splash of water rather than prolonged high heat to reduce drying. Cooked kabobs can be frozen in a freezer-safe container for up to 2 to 3 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C). Pita and salad should be frozen or stored separately, as their textures change when frozen.
Frequently Asked Questions
Can I make Israeli kabob mixture ahead of time?
Yes. Mix and shape the kabobs, cover them, and refrigerate for up to 24 hours before grilling. Keep them on a tray on a low refrigerator shelf, separate from ready-to-eat food. Because the mixture is raw ground beef, do not leave it at room temperature while preparing other parts of the meal. The recipe’s 30-minute chill is enough if you are cooking the same day.
Why are my kabobs falling off the skewers?
The mixture may be too wet, too loosely packed, or insufficiently chilled. Squeeze the grated onion, make sure the meat is pressed snugly around the skewer, and refrigerate the formed logs before grilling. Turning too soon can also pull them apart: let the first side brown and release from the grate before rotating. Flat skewers help prevent the meat from spinning as you turn it.
Can I cook these kabobs in the oven?
Yes. Arrange them on a lightly oiled rack set over a rimmed baking sheet, with space between each kabob, and broil on a high setting, turning carefully as the sides brown. Broilers vary, so stay nearby and begin checking after several minutes. If using wooden skewers, make sure they are suitable for broiling and keep exposed ends away from the heating element; metal skewers are more convenient. The center of the ground beef must reach 160°F (71°C).
Can I use ground turkey instead of beef?
You can, but ground turkey is leaner and the finished kabobs will have a milder flavor and may be less juicy. Shape them gently, chill them well, and avoid cooking by time alone. Poultry, including ground turkey, must reach 165°F (74°C), checked with a food thermometer. Prevent cross-contamination by washing hands and cleaning tools and surfaces that touched raw turkey before using them for other foods.
What can I use instead of parsley or allspice?
If you do not have parsley, finely chopped cilantro is a practical swap, though it gives the kabobs a more distinctive herbal flavor. If allspice is missing, leave it out rather than adding a large amount of another spice; the cumin, coriander, and paprika still make a balanced seasoning. A small pinch of cinnamon can stand in for some of allspice’s warmth, but it is not an exact match.
Related
- Israeli Salad Dressing Recipe with Lemon and Herbs
- Israeli Falafel Recipe for Crisp, Herb-Filled Fritters
- Israeli Fish Recipe: Spicy Tomato-Simmered Fish Stew
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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