Spiced Ground Meat Skewers
Published July 28, 2021
- Total Time
- 30 minutes, plus grill heating and at least 2 hours’ chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1pound cold ground meat, such as lamb, beef, turkey or a combination
- ⅔cup finely minced or grated white onion
- 2garlic cloves, finely grated, pressed or minced
- 2tablespoons finely chopped fresh cilantro or parsley, plus more for garnish
- 1¼teaspoons ground cumin
- 1teaspoon ground sumac (see Tip), plus more for serving
- 1teaspoon kosher salt (Diamond Crystal)
- 1teaspoon Urfa or Aleppo pepper
- ¼teaspoon freshly ground black pepper
- ⅛teaspoon ground cinnamon (optional)
- Flaky sea salt, for serving
Nutritional analysis per serving (4 servings)
182 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 25 grams protein; 335 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large mixing bowl, combine the meat, onion, garlic, cilantro, cumin, sumac, salt, Urfa pepper, black pepper, and cinnamon, if using.
- Step 2
With your hands, thoroughly knead and massage the meat to incorporate the ingredients, about 4 minutes. Breaking down the meat will create a sticky, cohesive mixture that results in a pleasing springy texture. You can also combine everything in an electric mixer with the paddle attachment, in which case it will take only about 2 minutes. Chill the mixture for at least 2 hours or up to overnight.
- Step 3
Wet your hands with cold water, then divide meat into 6 equal portions and mold each around a metal or soaked bamboo skewer (see Tip). Transfer skewers to a large plate or baking sheet. You can grill them right away at this point, or cover and refrigerate them while preparing the grill (up to 4 hours).
- Step 4
Heat the grill to high. When the grill is hot, lightly brush the grates with oil, and add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 5 to 10 minutes. Transfer to a platter and let rest for a few minutes. Garnish with more herbs, sumac and flaky sea salt, and serve.
- If you can’t find ground sumac, use 1 teaspoon finely grated lemon zest instead. The flavor won’t be the same, but the lemon will provide the needed tartness.
- Using flat metal skewers is best, but not necessary. If using bamboo skewers, they must be soaked in water for at least 30 minutes before grilling to prevent flare-ups. Place bamboo skewers flat on a rimmed sheet pan and add enough water to cover.
Private Notes
Comments
Before adding the grated onion, squeeze the moisture from it first. A lot of liquid will be released. Makes for a better textured kebab.
I made Adana kebabs last weekend. Traditionally (in Turkey) they are served on lavash with quick-pickled red onions, and a garlic-mint yogurt sauce like you describe. This is how I ate them, although I substituted flour tortillas for the lavash. It came out great. Delicious! Refika's Kitchen on YouTube has a great video on making these (and many other great Turkish dishes). https://www.youtube.com/watch?v=b3-Hp4Al5vk&pp=sAQA
Instead of mincing the herbs/garlic, etc., I chopped everything in a mini-chopper, and used an herb mixture of fresh mint, cilantro, and basil. Also used more garlic and shallot (instead of onion). Made a sauce with plain yogurt, lemon juice, and minced garlic to serve with the meat. Yum. Served with an orzo salad with tomatoes, cukes, red onion, red peppers, and feta, along with tons of fresh minced herbs (cilantro, mint, basil) and tossed with a shallot vinaigrette.
I had excellent ground lamb on hand and decided to try this recipe, it is a total winner! I swapped lemon zest for sumac (thanks for the tip!), and used a 3:1 smoked paprika-cayenne mix for Urfa/Aleppo pepper, which brought nice smoky heat. The meat grilled up juicy and was so flavorful. Paired with yogurt sauce and pita bread, it was a vibrant, easy week-night dish that wowed everyone. This recipe is a keeper and perfect for any occasion!
Very good. Next time I will double the spices. To get the meat to stay on the skewers you must first develop the myosin by repeatedly squishing the meat through your figures while mixing, 2-4 minutes. After resting the meat, form the kebabs by compressing the meat onto the skewer. Extend the length by compressing in the middle and extruding the meat axially. Treat it a bit like bread, form by compression and avoid tension. You are developing myosin instead of gluten.
I really appreciate the tip on spending 5 minutes or so to mix things. You feel and see the mix change. Great recipe, Melissa Clark! I always err a bit higher on onion, garlic, and herbs (and a touch on spices). This recipe is overall fantastic. Highly recommended. If you prefer red onion, use it. If you find kebobs to be tricky, make patties.