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Spiced Beef Kebabs with Herby Cucumber Salad

Tell me the truth. How long have you been staring at that pound of ground beef in your freezer, trying to come up with something new and different to do with it? Well, look no further, my friends. These kebabs come together SUPER quickly, are CRAZY flavorful with minimal effort thanks to Ras el Hanout (one of my favorite spice blends), and are sure to get you out of that weeknight ground beef rut. Sound good? Yep, I think so too!!

Spiced Beef Kebabs with Herby Cucumber Salad

Serves 4


  • 1 pound lean ground beef

  • 3-4 garlic cloves, grated or finely minced

  • 1 1/2 tablespoons Ras el Hanout Spice Blend

  • 1 teaspoon kosher salt, divided

  • 1/2 teaspoon black pepper, divided

  • Extra virgin olive oil

  • 1 English cucumber or 3-4 Persian cucumbers, halved lengthwise and thinly sliced

  • 1 small red onion, thinly sliced

  • 1/2 cup chopped fresh tender herbs of choice (such as mint, cilantro, parsley, or a combination)

  • 2 tablespoons red wine vinegar

  • Tzaziki and pita or flatbread, for serving


Preheat a grill or grill pan over medium-high.

Gently combine ground beef, minced garlic, Ras el Hanout, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a large mixing bowl.

Divide mixture into 4 equal portions, and then gently shape each portion around a long (10- to 12-inch) skewer, patting the meat flat. You want each kebab to be about 1/2-inch thick. Brush each kebab with a small amount of oil and then carefully transfer the kebabs to your grill or grill pan. Grill until a thermometer inserted into the center of the meat reads 165F, around 5 minutes per side.

While the kebabs are grilling, combine the cucumber, onion, chopped herbs, vinegar, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. Stir to combine.

Divide the cucumber salad among 4 plates and top each with a kebab. Serve with some tzaziki and warm flatbread for a complete (and completely satisfying) meal.

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