I’m a big fan of ground meat kebabs (also written as “kabob”), especially those packed with flavor like Greek, Turkish and Middle Eastern-style kofta. But I often find that some of the more “exotic” versions require a lot of ingredients, which can be a real hassle and a deterrent. This recipe changes that! It uses my signature seasoning blend to deliver incredible depth with just a few extra ingredients.
What Makes These Kebabs Special?
These kebabs get their unique flavor from the addition of sweet onion, fresh rosemary, fresh thyme, tart lemon, and a touch of honey.
Tip: If you’re using dried herbs, remember to use half the amount of fresh.
While I don’t claim these are authentic Greek kebabs, they are incredibly easy to make and versatile. You can serve them with traditional accompaniments or get creative with your own pairings!
Overachiever Seasoning
I add my signature spice blend to almost every savory dish I create. Now available to purchase!
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Serving Suggestions
I love serving these kebabs alongside a simple tzatziki sauce. Take some Greek yogurt and mix in some shredded cucumber (squeezed in a towel to remove some moisture), lemon juice, a bit more seasoning, fresh parsley, and a sprinkle of sumac and fennel. You can serve everything over some lavash flatbread, pita bread, or rice.
But don’t feel limited! These kebabs are delicious with so many things. Instead of tzatziki and bread, you could try serving them with black beans and salsa for a different twist.
Tips for Perfect Kebabs
Here are a few key tips to form the kebabs:
- Work quickly: Since this recipe doesn’t use breadcrumbs or other binders, the more you handle the meat mixture, the more likely it is to fall apart. Form your kebabs swiftly!
- Chill before grilling: After forming, I set the kebabs across a pan, using the skewers to hold them up above the surface. Then, I pop them in the freezer for about 20 minutes before grilling. This helps them firm up and prevents them from falling apart on the grill.
- High heat is key: Cook these kebabs over high heat to achieve that delicious charred exterior.
- Smooth onion paste: For the best texture, I process the sweet onion in a food processor until it becomes a smooth paste.
- Kebab Skewers: I like to use these, the flat design is easier to form the kebab around.
Enjoy these incredibly flavorful and easy ground meat kebabs! What are your favorite ways to serve kebabs?
The Easiest and Tastiest Grilled Pork Kebabs
Ingredients:
- 2 lbs ground pork (or beef)
- 1/2 large sweet onion, blended in the food processor until mostly liquified
- 1 tsp fresh rosemary, finely chopped
- 1/2 tsp fresh thyme, leaves pulled from stems
- 2 tsp Hey Old Sport Overachiever seasoning (or sub a more basic mix of salt & pepper with garlic salt)
- 1 Tbsp honey
Directions:
- Combine all the ingredients in a mixing bowl until mixed together uniformly. Cover and put in the fridge for 30-60 minutes. Place kebab skewers in the fridge for the same time.
- Evenly divide up and form around 12-16 kebab skewers, pinching together to form tightly to the skewer. Lay over a sheet tray keeping the kebabs separate and put back in the fridge or freezer for 20-30 minutes.
- Heat grill on high. Grill the kebabs over direct heat until charred and cooked through. Remove and allow to cool a few minutes before removing from the skewers and serving.
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