These juicy BBQ meat kebabs are bursting with a variety of spices and fresh herbs for a juicy, full of flavor meat skewer recipe. Ideal for outdoor eating, and easy to prepare.
I'm always looking for new ways to enhance certain foods, making them fuller in flavor, using fresh ingredients and of course, creating recipes that are moist, have texture and taste.
In this recipe, I show you how to make your meat kebabs with some flavor combinations you may not have thought of using, all of which, when they are combined, ensure your kebabs will be juicy and succulent, and yet a little crispy on the outside.
For this recipe, I've used ground beef, at 25% fat. You can use a leaner beef if you wish, or swap for ground lamb or turkey.
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These kebabs can be as spicy hot or mild as you like, or you can leave the chili out completely. This choice is yours!
I have cooked these ones on the BBQ, you can also cook them indoors in a pan or a hotplate, so you can have these at any time of the year!
I made some Courgette/zucchini & mushroom kebabs to accompany the meat ones, real easy too!
Serve these kebabs with a simple Tzatziki or plain yogurt and chopped mint dip and enjoy!
Ingredients you'll need
- Ground beef - you can also use half and half ground beef and pork, ground lamb or ground turkey
- Worcestershire Sauce - if you don't have this, swap for Balsamic vinegar
- Tomato puree - this adds a delicious flavor and keeps the kebabs moist
- Egg - for binding the meat
- Salt & pepper
- Flat-leaf parsley - chopped finely and or fresh basil leaves
- Mushrooms - chopped finely. Mushrooms will release moisture during cooking and keep the meat skewers nice and juicy.
- Red chili pepper (mild heat)
- Green chili pepper (mild heat)
- Garlic - chopped finely
- White onion
- Mixed spice or Pumpkin spice.
- Olive oil for cooking
See the recipe card below for quantities.
Instructions
1. Firstly, finely chop all the ingredients that need to be chopped. I like to add everything to a food processor and set on pulse setting until all finely chopped.
2. In a large bowl, add all the ingredients and use your hands to mix everything in.
Keep mixing for a good 2-3 minutes as this will help to incorporate everything and tenderise the meat.
3. Get a tray or plate and place some foil to cover it and oil the surface.
If using wooden skewers, soak them in some water to stop them from burning on the grill.
4. Depending on how many skewers you wish to make, you can do long or short kebabs.
Here, I made long ones. Take a handful of the mix and mold it around each skewer into a sausage shape. Squeeze a little to get the meat to shape and stay on the skewer. You might want to roll it on a flat surface to get a smooth shape.
It is at this point you can freeze the kebabs. Just wrapt them tightly in plastic wrap and then in a sealed bag for freezing. bring back to room temperature before grilling.
5. Cover the kebabs and leave in the fridge to firm up a little, about 30 -60 minutes, or longer if possible.
6. When you are ready for the BBQ, brush the tops of the kebabs with oil and roll them over.
Make sure the entire surface has a little oil to prevent sticking.
Then lift the kebabs using the foil and place on the grill with the foil under. I have used foil on the grill as the kebabs are a little delicate and may fall apart if you are not careful.
Once the kebabs have cooked a little, you can turn them over and cook all sides until done. As they cook, the kebabs will firm up and not be so delicate to turn.
If using a hotplate or other cooking method, you do not need foil, this is just to stop the kebabs from breaking up and falling through the grill!
We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Here's the recipe if you'd like to make our zucchini and mushroom kebabs as you see in our photos.
Recipe Card
Juicy BBQ Meat Kebabs
These juicy BBQ meat kebabs are bursting with a variety of spices and fresh herbs for a juicy, full of flavor meat skewer recipe. Ideal for outdoor eating, and easy to prepare.
Ingredients
- 1 lb or 500 g Ground beef
- ½ Tablespoon Worcestershire Sauce
- 1 Tablespoon Tomato puree
- 1 egg
- Salt & pepper for seasoning
- leaves Generous handful of flat leaf parsley, chopped finely and or fresh basil
- Handful of mushrooms, chopped finely
- ¼ Red chili pepper, mild heat
- ¼ Green chili pepper, mild heat
- 3 cloves garlic, chopped finely
- 1 medium white onion
- 1 Teaspoon Mixed spice or Pumpkin spice.
- 1 Tablespoon olive oil for cooking
Instructions
- Firstly, finely chop all the ingredients that need to be chopped. I like to add everything to a food processor and set on pulse setting until all finely chopped.
- In a large bowl, add all the ingredients and use your hands to mix everything in. Keep mixing for a good 2-3 minutes as this will help to incorporate everything and tenderise the meat.
- Get a tray or plate and place some foil to cover it and oil the surface.
- If using wooden skewers, soak them in some water to stop them from burning on the grill.
- Depending on how many skewers you wish to make, you can do long or short kebabs. Here, I made long ones. Take a handful of the mix and mould it around each skewer into a sausage shape. Squeeze a little to get the meat to shape and stay on the skewer. You might want to roll it on a flat surface to get a smooth shape.
- Cover the kebabs and leave in the fridge to firm up a little, about 30 -60 minutes, or longer if possible.
- When you are ready for the BBQ, brush the tops of the kebabs with oil and roll them over. Make sure the entire surface has a little oil to prevent sticking. Then lift the kebabs using the foil and place on the grill with the foil under. I have used foil on the grill as the kebabs are a little delicate and may fall apart if you are not careful. Once the kebabs have cooked a little, you can turn them over and cook all sides until done. As they cook, the kebabs will firm up and not be so delicate to turn.
- If using a hotplate or other cooking method, you do not need foil, this is just to stop the kebabs breaking up and falling through the grill!
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 275Total Fat: 18gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 105mgSodium: 217mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 24g
Nutrition information isn’t always accurate
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Pam Mcclintock
says:awesome. thank you. i think i will do the broiler, and i was just looking at your oven fries recipe so i think that will go with it,
lovefoodies
says:That’s great news Pam!
Pam Mcclintock
says:could this be made in the oven? and what would u serve them it?
lovefoodies
says:Hi Pam,
yes, of course you can do in the oven, or I would choose the broiler? I think you call it a broiler? if you choose the oven, it’s best to place them on a rack so they dont sit in the juices when they cook, as they wont get crispy, but of possible, broil, or in a fry pan, (No oil needed as there is oil on them).
You could serve them with some veggie kebabs, or oven roasted veggies, you know like my meal in a pan recipe? but without the chicken. A nice salad, and some fresh tzatziki (yoghurt & cucumber ) dip, or any dipping sauce you like. If you use chilis in it, i would suggest you go for a cooling yoghurt type of dip. You could also do your favourite homemade oven fries…I know you love those! the possibilities are endless!