Greek kebabs are seasoned meat shaped around skewers and grilled until browned outside and juicy inside; this version uses lamb and beef with garlic, oregano, parsley, and a little cumin. Greek and eastern Mediterranean cooks make kebabs in many regional and family styles, so this is one practical Greek-inspired version, served with pita, lemon, and cool yogurt sauce.
Ingredients
- 1 lb ground lamb (450 g), preferably not extra-lean
- 1 lb ground beef (450 g), about 85% lean
- 1 small yellow onion (about 5 oz / 140 g), finely grated
- 3 garlic cloves (about 9 g), finely grated or minced
- ¼ cup finely chopped fresh flat-leaf parsley (15 g)
- 1 tablespoon extra-virgin olive oil (15 ml), plus a little for the grill grates
- 1½ teaspoons dried oregano (about 1.5 g)
- 1 teaspoon ground cumin (about 2 g)
- 1 teaspoon fine salt (6 g)
- ½ teaspoon freshly ground black pepper (about 1 g)
- ¼ teaspoon ground cinnamon (about 0.5 g), optional
- 4 metal skewers, or 8 wooden skewers soaked in water for 30 minutes
- 1 lemon, cut into wedges (about 120 g)
- 4 pita breads (about 240 g total), for serving
- 1 cup thick Greek yogurt (245 g), for serving
- 1 small cucumber (about 150 g), coarsely grated and squeezed dry, for serving
- 1 tablespoon chopped fresh dill (3 g), for serving
Instructions
- Prepare the onion. Grate it finely over a bowl, then squeeze the grated onion firmly over the sink or a separate bowl to remove excess liquid. Use the onion pulp in the kebab mixture and discard or save the juice for another use. Removing the liquid helps the meat hold together instead of becoming loose and wet. Grate the garlic and chop the parsley while you work.
- Mix the meat. Put the lamb and beef in a large bowl. Add the squeezed onion, garlic, parsley, olive oil, oregano, cumin, salt, pepper, and cinnamon if using. Mix with clean hands just until the seasonings are evenly distributed. Avoid prolonged kneading: too much handling can make cooked ground meat firm and dense. If you would like to check the seasoning, cook a small teaspoon-sized piece in a skillet and taste it before shaping the rest.
- Chill the mixture. Cover the bowl and refrigerate for 30 minutes. This gives the flavors a little time to mingle and makes the mixture easier to shape. If using wooden skewers, soak them in water during this time; metal skewers do not need soaking. While the meat chills, stir the grated, squeezed cucumber and dill into the Greek yogurt, then refrigerate the sauce. Preheat the grill toward the end of the chilling time.
- Shape the kebabs. Divide the mixture into eight equal portions. With damp hands, form each portion into a thick sausage shape around a skewer, roughly 5 to 6 inches (13 to 15 cm) long and about 1 inch (2.5 cm) thick. Press the meat firmly enough to adhere, especially at the ends, but do not compress it into a hard lump. If the mixture sticks to your hands, dampen them again rather than adding flour or breadcrumbs.
- Heat and oil the grill. Heat a gas or charcoal grill to medium-high, aiming for a hot cooking surface without flames licking the meat. Clean the grates and lightly oil them using a paper towel held with tongs. A grill pan can also work; heat it over medium-high and oil it lightly. If using a pan, cook in batches so the kebabs have room to brown rather than steam.
- Grill the kebabs. Arrange the skewers over the heat and cook for about 8 to 12 minutes, turning every 2 to 3 minutes so they brown on several sides. Timing varies with the thickness of the kebabs and the grill, so do not rely on color alone. Check the center of the thickest kebab with a food thermometer: USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for ground meat. If a kebab needs more time, turn it and continue cooking, checking again.
- Rest and serve. Transfer the cooked kebabs to a clean plate and rest them for 5 minutes. Warm the pitas briefly on the grill, if desired, and serve with the yogurt-cucumber sauce and lemon wedges. Keep raw-meat utensils and plates separate from the clean serving plate.
Tips
- Choose a little fat for tenderness. A blend of lamb and beef gives these kebabs a savory, rounded flavor, while meat that is too lean can dry out quickly. If you prefer all beef, use 80% to 85% lean ground beef. All lamb works too and tastes richer; expect a slightly stronger lamb flavor. Keep the mixture cold until you shape it.
- Handle moisture before it causes trouble. Grated onion adds flavor, but its liquid can make the mixture difficult to keep on a skewer. Squeeze it well, and squeeze the cucumber for the sauce too. If the shaped kebabs still feel very soft, chill them for another 10 minutes rather than adding lots of breadcrumbs, which change the texture.
- Use a thermometer, not guesswork. Grill heat, skewer thickness, and meat shape all affect timing. Insert the thermometer into the center of a kebab without touching the metal skewer. Because these are made from ground meat, they need to reach 160°F (71°C); a browned exterior does not confirm that the center is done.
- Keep the grill moving smoothly. Oil the grates lightly and turn the kebabs regularly to reduce sticking and encourage even browning. If a kebab begins to split, support it with a spatula while turning. Metal skewers get hot, so handle them with tongs or an oven mitt, and warn diners before serving.
Serving Suggestions
Serve the kebabs hot with warm pita, lemon wedges, and the cucumber-dill yogurt sauce. Add sliced tomato, red onion, and crisp lettuce for a simple platter, or make a more substantial meal with rice pilaf, roasted potatoes, or a Greek-style salad of tomato, cucumber, olives, and feta. A bowl of hummus or grilled vegetables also fits naturally alongside the savory meat.
For pita wraps, slide the meat off the skewers with a fork, then tuck it into warm bread with sauce and vegetables. Keep the toppings in separate bowls if serving a group, so each person can build a wrap and control how much sauce or lemon to add. Extra lemon is especially useful for balancing the richness of lamb.
Variations
All lamb or all beef: Use 2 lb (900 g) of either meat in place of the blend. All lamb makes a richer kebab; all beef is a milder, familiar option. Keep the other seasoning quantities the same, and still cook ground meat to 160°F (71°C).
More traditional herb-and-spice character: Add ½ teaspoon (about 1 g) of sweet paprika or increase the cumin slightly. Cinnamon is optional and should stay subtle. Some cooks use fresh mint or different spice combinations, so adjust in small amounts rather than expecting one fixed seasoning profile.
No outdoor grill: Use a grill pan or a heavy skillet over medium-high heat. Cook the kebabs in batches, turning them carefully until browned and cooked through to 160°F (71°C). They will not have quite the same smoky flavor as charcoal-grilled meat, but the browned surfaces still make a satisfying result.
Without skewers: Shape the mixture into eight short oval patties and grill or pan-cook them, turning once or twice. They may cook a little faster than the thicker skewered portions, so check the thickest patty with a thermometer rather than assuming the original timing applies.
Storage and Reheating
Refrigerate cooked kebabs within 2 hours of cooking, storing them in a covered container. They keep for 3 to 4 days in the refrigerator. Store the yogurt sauce separately for the best texture, and keep pita wrapped so it does not dry out. If the meat has been left at room temperature longer than 2 hours, discard it rather than saving it for later.
To reheat, place kebabs in a covered skillet with a tablespoon or two of water, and warm over low to medium heat, turning once. You can also use a microwave in short bursts, loosely covered, turning or rearranging the pieces between bursts. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. The microwave may soften the browned exterior, but covering the meat helps limit drying.
For longer storage, freeze cooked kebabs in a freezer-safe airtight container for up to 2 to 3 months for best quality. Thaw them in the refrigerator, then reheat to 165°F (74°C). The cucumber-yogurt sauce is better made fresh; freezing can make it watery or grainy.
Frequently Asked Questions
Are Greek kebabs the same as souvlaki?
Not necessarily. Souvlaki commonly refers to pieces of meat grilled on a skewer, while this recipe shapes seasoned ground meat around skewers. The words and preparations can vary by place and household, and both are served in many ways. This recipe is a Greek-inspired ground-meat kebab, not a claim that all Greek kebabs follow one formula.
Can I make the kebab mixture ahead?
Yes. Mix and cover the meat, then refrigerate it for up to 24 hours before shaping and cooking. For the best texture, shape the kebabs shortly before grilling. Keep the raw mixture cold, and do not leave it on the counter while preparing the rest of the meal.
Why are my kebabs falling off the skewers?
Common causes are excess liquid, loose shaping, or turning before the surface has browned enough to release. Squeeze the onion well, press the meat firmly around the skewer, and chill the shaped kebabs briefly if they feel soft. Oil and clean the grill, then turn gently with tongs once the meat has begun to brown.
Can I cook these kebabs in the oven?
Yes. Arrange the shaped kebabs on a lightly oiled, foil-lined baking sheet and bake at 425°F (220°C), turning once. The time depends on thickness and your oven, so check the center of a thick kebab with a food thermometer and cook ground meat to 160°F (71°C). For more browning, finish briefly under the broiler while watching closely.
What can I use instead of Greek yogurt?
Use thick plain yogurt if Greek yogurt is unavailable; strain thinner yogurt through a clean cloth or coffee filter until it is spoonable. For a dairy-free option, use an unsweetened thick plant-based yogurt. The flavor and richness will differ, so taste the sauce and adjust the lemon, dill, and salt as needed.
Can I freeze the uncooked kebabs?
Yes. Shape them, place them in a single layer on a lined tray until firm, then transfer them to a freezer-safe container with parchment between layers. Thaw in the refrigerator before grilling, and cook to 160°F (71°C). Do not thaw raw meat on the counter, and discard any marinade or juices that have touched the raw mixture.
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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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