Moroccan Ground Beef Kebab / Skewers

READY IN: 30mins
Recipe by Nasseh

Ground beef kebabs can be bought from street vendors in Morocco. They are served with thick bread instead of utensils. Moroccans use the bread to break off a chunk of meat & then pop it into their mouth. (The times listed does not included 1 hour in the fridge.)

Top Review by UmmBinat

Very flavoursome and honestly the best homemade kebabs I have ever had! DH, DD (toddler) and I like these. I used lean ground beef but I suggest using regular as they were a little dry and had trouble staying on the skewers. I have done them in the frying pan with some butter! I did not use any cayenne pepper as we dont like hot spicy. I used recipe #262189. I do add a bit more fresh cilantro to the meat mixture. I serve them with additional fresh cilantro, tomato slices sprinkled with sea salt and a squeeze of fresh lemon, helmans olive oil mayonnaise (soy free) (another time I served with hummus but still prefer mayonnaise) and lettuce. I used a wheat free flat bread to wrap them all up in. The time I pan fried we had them with rice. I have also done these in an oven on broil. I will make these again. Originally made for Ramadan Tag.

Ingredients Nutrition


  1. Combine the beef, onion, parsley, cilantro, & spices in a large bowl, refrigerate for 1 hour.
  2. Wash your hands but don't dry them. Gently pack small amounts of the meat mixture around the skewers, forming a 4-inch long sausage shape on each skewer.
  3. Grill over charcoal, turning the kebab time to time so not to burn. Cook throughly. Serve with Recipe #260654 or some other dense bread.

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