Ground beef Kebobs

A lot of the Middle eastern and North African cuisines produce Kebobs from ground meats; lamb mostly but occasionally goat. Beef is a completely acceptable substitute. This version is made with Ground beef and if I had to pin it to any one of the countries of the region, I would probably pin it to Morocco since I am serving it with Cous Cous.

There are really multiple parts to this dish. The Cous Cous, the kebobs themselves, the chermoula and the yogurt raita or tadziki, whatever you want to call it. I will post the Chermoula separately since it is a dressing that is useful across many many dishes and link it here

Ground Beef Kebobs


Ingredients sans the Beef
  • 1 ½ pounds ground beef
  • ½ cup finely minced red onion
  • 2 Tablespoons nonfat powdered milk
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon ground ginger
  • 2 cloves of Garlic, minced
  • 1 teaspoon cayenne
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • Olive oil


  • Mix the Ingredients with the ground beef. Do not over mix but get them mixed throughly to distribute the spices and herbs into the meat
  • Chill in the refrigerator for an hour to set up
  • Divide into eight and shape each in the form of a log. I make them with flat sides so it is easy to turn them to cook
  • Heat a cast iron pan over medium heat and brush with olive oil
  • Brush the kebobs with olive oil and cook them without crowding on the pan. You can cook over medium low with a partial cover on it so as to over cook the outside but be careful of moisture exuded from the kebobs. You DO NOT want to poach the meat.
  • Make sure they are completely cooked.

Cous Cous

Ingredients & Directions

  • 1 cup Cous Cous
  • 2 cups water (Use the ratio recommended for your brand of Cous Cous)
  • 1 ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • Salt and ground black pepper to taste

  • Place all the ingredients except the water in a flat pan
  • Bring the water to a boil and immediately add to the tray and mix it well with a fork
  • Wait for the cousin cousin to absorb all of the water
  • Add a tablespoon of olive oil to the tray and fluff to mix it in completely. Use a fork if you are squeamish but I tend to don gloves and rub it between my fingers and palm
  • Let it rest for five minutes and repeat twice more with a tablespoon of olive oil each time
  • Reheat just before serving in a microwave

Raita … or Tadziki with a twist

Ingredients & Directions

  • 1 cup Greek Yogurt, Plain
  • 1 tablespoon of minced fresh Mint
  • ½ teaspoon ground Cumin
  • ¼ teaspoon Salt
  • Fresh ground black pepper to taste
  • 1 medium English Cucumber, peeled, seeded and diced fine

  • Mix all the ingredients together
  • Taste and adjust salt and acidity(use lemon juice as needed)
  • Rest an hour in the fridge before using

Serve the kebobs on a bed of heated Couscous dressed with the Chermoula. Serve the raita as the side