So easy to prepare and always juicy and flavorful straight from the grill! These ground beef skewers are a favorite in my family for summer cookouts and are perfect for Labor Day.
Summertime grilling is here, and I couldn’t be happier.
I grew up on the small Philippine island of Marinduque, so I’ve always loved sunny, warm weather. Living abroad — first in the UK and later in Michigan — made me appreciate summer even more. In places with four seasons, sunshine can be scarce, and winters here can last for months.
When summer finally arrives in Michigan, the frequent sunny days are a welcome change and always put a smile on my face. I don’t hide from the sun; I enjoy it with sunscreen and a big appetite for outdoor cooking.
I’ve wanted to recreate the beef skewers I enjoyed at Mediterranean restaurants nearby. One favorite is the beef and chicken skewers from Parsley in Grand Rapids. I aimed to make something similar at home, and after my first try I was delighted — my husband ate about four!
On my first attempt the skewers shrank a bit during grilling, so on subsequent batches I made them slightly longer to compensate. Even when they shrink, they remain moist, flavorful, and tender — perfect for a Memorial Day or Labor Day gathering.
The second batch looked better and tasted great. Serve these skewers with rice, a fresh salad, or a cooling cucumber-yogurt sauce for a complete meal.
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Ingredients
1 lb fresh ground beef (or turkey)
1 medium onion, finely chopped
3 tablespoons fresh cilantro, chopped
3 tablespoons fresh parsley, chopped
1 teaspoon chili powder (mild or spicy)
1 teaspoon ground coriander
A little oil for brushing
Salt and pepper to taste (about 1 teaspoon salt and 1/2 teaspoon ground pepper)
If using beef, choose a cut with a bit of fat so the skewers stay tender and moist while grilling. A little fat prevents them from drying out.
Procedure
If using wooden skewers, soak them in water for about 30 minutes to prevent burning; metal skewers do not need soaking.
In a large bowl, combine the ground meat, chopped onion, cilantro, parsley, chili powder, ground coriander, salt, and pepper. For an even, cohesive texture, transfer the mixture to a food processor and pulse until the ingredients bind together. Work in batches if necessary.
Preheat a ridged grill pan or your outdoor grill to medium-high heat. Lightly brush the grill with oil to prevent sticking.
Divide the meat mixture into 10–12 portions. With wet hands, shape each portion into a sausage-like log around a skewer. Make them slightly longer than you want the final result to be, since they will shrink during cooking.
Grill the skewers, turning occasionally, for about 10–12 minutes or until they are evenly browned and cooked through. Serve hot with rice, salad, and a cucumber-yogurt sauce if desired. Enjoy!
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