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Moroccan beef kebab

Sep 21st 2022 · kitchenaid

Moroccan beef kebab

Bursting with Moroccan flavour, juicy ground beef and fresh yoghurt sauce, our Moroccan beef kebabs were made for summer lunches and gatherings of friends!
  • Makes

    4 servings

  • Prep/cook

    35-40 minutes


  • 1/2 red onion
  • 500g ground beef
  • 3 tsp ras al hanout spice mix
  • 1 egg
  • 1/3 cup fresh coriander leaves (finely chopped) plus extra for garnish
  • 1/2 cup plain Greek yoghurt
  • 3 tbsp lemon juice 200g mixed small tomatoes, sliced in half 1/2 Lebanese cucumber, sliced Olive oil for cooking and dressing Pinch salt and pepper Wooden skewers, pre-soaked in water

For quick red onion pickle

  • 1 red onion, thinly sliced
  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 1 1/2 tbsp caster sugar

To serve

  • Extra coriander leaves, roughly chopped
  • Lemon wedges
  • Lebanese flat bread


  1. To prepare the quick pickles, combine the water, vinegar and sugar into a small saucepan on medium heat while stirring. Once the sugar has dissolved, pour the hot liquid over the thinly sliced red onions and set aside to pickle for 5-10 minutes.
  2. Drain and set side until serving.
  3. Add red onion to food processor, blitz until it is finely chopped.
  4. Add the ground beef, ras al hanout spice mix, egg, coriander leaves and a pinch of salt and pepper. Blitz until the mixture is well combined
  5. Using clean hands shape the mixture onto the pre soaked wooden skewers.
  6. Warm up a BBQ or stove top grill to mid-high heat.
  7. Lightly brush olive oil onto the kebabs and place on the grill. Once dark golden grill lines appear and the meat looks cooked rotate and cook the other side. Remove from the grill.
  8. To prepare the yoghurt sauce, combine the plain Greek yogurt and 2 tbsp of olive oil to a small bowl, stir well to combine. Sprinkle over the top a little extra pinch of ras al hanout spice mix. Set aside.
  9. To prepare the side salad, combine the tomatoes, cucumber, 1 tbsp coriander roughly chopped, 1 tbsp lemon juice, 1 tbsp olive and a pinch of salt into a serving bowl, toss well to coat. Set aside.
  10. Serve the beef kebabs on a platter with some of the quick pickles over the top followed by a good sprinkle of extra coriander leaves and lemon wedges.Serve alongside the Lebanese bread, yoghurt sauce and simple side salad.


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