Ingredients
For the Meatballs
- 500g (1 lb) ground beef or lamb
- 1 medium onion, finely grated
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 50g (½ cup) breadcrumbs
- 1 large egg
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Kebabs
- 6–8 wooden or metal skewers
- 1 tablespoon olive oil
For Serving
- Lemon wedges
- Fresh parsley
- Yogurt sauce or tzatziki
- Mixed salad or flatbreads
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground meat, grated onion, garlic, parsley, breadcrumbs, egg, cumin, paprika, salt, and black pepper. Mix gently until all ingredients are evenly combined.
- Shape the Meatballs: Using slightly damp hands, roll the mixture into 18–20 evenly sized meatballs.
- Assemble the Kebabs: Thread 3–4 meatballs onto each skewer, leaving a small gap between them. Brush lightly with olive oil.
- Cook the Kebabs: Preheat a grill or grill pan over medium-high heat. Cook the kebabs for 12–15 minutes, turning occasionally until browned and fully cooked through.
- Serve: Transfer to a serving platter and garnish with fresh parsley and lemon wedges. Serve with yogurt sauce, flatbreads, or a fresh salad.
Notes
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Avoid overmixing the meat mixture to keep the meatballs tender.
- Ground lamb adds a richer flavor, while beef provides a classic taste.
- The meatball mixture can be prepared up to 24 hours in advance.
- Leftover kebabs can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: High-Protein