Grilled Beef Kofta Kebab [Low-carb, Keto, Gluten-Free]
Grilled & Spiced Beef Kofta Kebab
Keto | Sugar-free | Gluten-Free | Nut-free | Grain-free
Tired of boring ground beef? Well that ends HERE. These Middle Eastern inspired kebabs are packed with a bold spice blend that gives these a deep and complex flavor. And you can make them on the grill, or simply sear them in a pan. Just don’t forget to pair them with the Homemade Baba Ganoush OR the Easy Tahini Yogurt sauce in my cookbook.
Serves 2 people
INGREDIENTS:
1 lb - 80/20 Ground Beef
1/2 - Small Yellow Onion, peeled and finely minced
1.5 tsp - Sea Salt
1 tsp - Paprika
2 tsp - Garlic Powder
1/2 tsp - Cinnamon (trust me, this is what makes this recipe shine!)
1/8 to 1/4 tsp - Cayenne (if you want it spicy)
2 Tbsp - Finely-chopped Parsley (or 1 Tbsp of dried parsley)
Avocado Oil non-stick spray (for the grill grates or pan)
4 Large Skewers (metal or bamboo) - See the note below.
NOTES:
If you are nervous about the skewering process, just make them into meatballs instead - Not as traditional, but just as yummy!
Don’t have a grill outside, a cast-iron grill pan (like this one) works great as well. Or just sear them in a large pan or griddle instead!
This recipe also works FANTASTIC with ground lamb (or even a 50/50 beef and lamb).
I know it sounds weird, but DO NOT skip the cinnamon. It really is the key. If you want to spice things up further, you could add 1/2 tsp of cardamom, cumin, or sumac as well.
Try these kebabs with the Homemade Baba Ganoush OR the Easy Tahini Yogurt sauce in my cookbook. Both make fantastic dips/sauces to go with the beef. (If you already own my cookbook, the Tahini sauce is on Page 149)
As shown below, I also love serving these kebabs with some sliced cucumbers, picked veggies, feta cheese, lemon, and a drizzle of good-quality olive oil. They would also go fantastic with a nice salad tossed in a lemon vinaigrette.
DIRECTIONS:
In a large mixing bowl, add the meat, finely-minced onion, spices, and parsley. Use your fingers to massage all the seasonings into the meat until its fully combined - don’t be shy here as you want it very well mixed. (I like to use rubber gloves when I do this for easy cleanup)
Divide the meat into four even parts. Take a skewer, and press the meat into the center of the skewer. Use your hand to gently squeeze the meat up and down the length of the skewer until it forms a uniform cylinder about 8-inches long. Keep working the skewer - The more even you can get this, the more even it will cook. I like to get them pretty thin. Set the skewer down and repeat 3 more times.
Warm up your grill over HIGH heat. Grease with non-stick spray. Once the grill is smoking hot, grill the skewers for 4 minutes on each side, or until just barely cooked through. Pull them off the grill and let them rest on a plate for 3 to 5 minutes to rest before serving.