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Ingredients
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Beef Kabob Meatballs
Accompaniments & Serving
Method
Beef Kabob Meatballs
- 1
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Mix meatball base
In a large bowl combine ground beef and ground lamb (if using). Add the grated onion (including any juice), minced garlic, chopped cilantro and parsley, egg, breadcrumbs, and tomato paste. Mix gently but thoroughly with your hands or a sturdy spoon until ingredients are evenly distributed — avoid overworking the meat to keep meatballs tender.
- 3
Season
Add berbere, ground cumin, ground coriander, smoked paprika, ground cinnamon, allspice, kosher salt, and black pepper to the meat mixture. Mix just until spices are evenly incorporated.
- 4
Rest the mixture
Cover the bowl with plastic wrap and refrigerate for 20–30 minutes. This helps the flavors marry and firms the mixture for shaping.
- 5
Shape meatballs onto skewers
If using wooden skewers, soak them in water for 20–30 minutes before use. Divide the meat mixture into 12 equal portions (about 1.5 oz / 40–45 g each). With lightly oiled hands, shape each portion into an elongated oval around a skewer to make classic kabob-style meatballs, pressing firmly so they adhere. If not using skewers, form into meatballs or oblong patties.
- 6
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Cook kabobs
Place skewered meatballs on the hot grill or skillet. Cook for 3–4 minutes per side, rotating to get even browning, about 10–12 minutes total, until an instant-read thermometer inserted into the center registers 160°F (71°C) for beef/lamb mixture. Brush occasionally with a little olive oil if cooking on a skillet to keep surface moist.
- 8
Finish and rest
Remove kabobs from heat and let rest for 5 minutes to redistribute juices.
Accompaniments & Serving
- 9
Quick yogurt sauce
Stir the plain yogurt with a pinch of salt, a squeeze of lemon, and a tablespoon of chopped cilantro. Optionally add a pinch of sumac for brightness. Adjust seasoning to taste.
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