Recipe courtesy of Nadia G

Grilled Kebabs

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  • Level: Easy
  • Total: 3 hr 40 min
  • Prep: 30 min
  • Inactive: 2 hr
  • Cook: 1 hr 10 min
  • Yield: 6 to 8 servings
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1 pound lean ground sirloin

1/4 cup fresh parsley leaves, minced

2 tablespoons plain yogurt

2 tablespoons za'atar

1 tablespoon ground cumin

1 tablespoon paprika 

1 tablespoon ground sumac

1/4 teaspoon sea salt

Freshly cracked pepper

2 cloves garlic, minced

1 egg

1/2 Vidalia onion, minced

2 tablespoons extra-virgin olive oil

Garlic Tahini:

1 head garlic

1/2 cup roasted tahini 

1/3 cup plain Mediterranean yogurt

1 teaspoon extra-virgin olive oil

1/4 cup fresh lemon juice

1/4 cup fresh mint leaves, roughly chopped

1/4 cup fresh parsley leaves, roughly chopped

1/2 teaspoon sea salt

1/2 teaspoon raw sugar

1/4 teaspoon cayenne pepper

Freshly cracked pepper

Fresh pita for serving

Pickled radishes, for garnish


Special equipment:
skewers, for grilling (if wooden, soak before using)
  1. To make the kebabs: Into a big bowl, throw the sirloin, parsley, yogurt, za'atar, cumin, paprika, sumac, salt, some cracked pepper, garlic, egg and onion, and mix. Cover and refrigerate for 2 hours to marinate. 
  2. To make the garlic tahini: Preheat the oven to 325 degrees F. Peel the papery skin off the garlic and slice off the top. Place on a piece of foil, drizzle with the olive oil, cover and bake for 1 hour. Throw the tender cloves into a food processor and add the tahini, yogurt, lemon juice, mint, parsley, salt, sugar, cayenne and some cracked pepper and blend. Preheat a grill pan on medium-high. Roll the beef mixture into fingers and skewer. Lightly coat the kebabs with the olive oil. Turn the grill pan down to medium and grill for 3 minutes per side. Place 2 grilled kebabs inside a pita, spoon in some tahini sauce and top with pickled radishes.

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