Juicy Ground Beef Logs - Jordanian Kebabs Recipe

Welcome to the world of incredibly flavorful, juicy ground beef logs — or as they're known in Jordan and across the Middle East, kebabs! This recipe is for Jordanian-style ground beef kebabs—often called kofta/kafta/kefta—seasoned with warm Middle Eastern spices and grilled on skewers. If you’re expecting US-style shish kebabs (chunks of meat), this is a different (and seriously delicious) kind of kebab. We're talking about perfectly seasoned fresh ground beef shaped onto skewers, cooked quickly, and bursting with warm, aromatic spices. Get ready for fast prep, big flavor, and a fantastic family dinner that’s easier than you think!

Ingredients

• 1 pound fresh ground beef (80/20 or 85/15 fat content recommended for juiciness)
• ½ medium yellow onion, grated
• ¼ cup fresh parsley, finely chopped
• 2 tablespoons fresh mint leaves, finely chopped (optional, but highly recommended)
• 2 cloves garlic, minced
• 1 teaspoon ground allspice
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon ground cinnamon
• ½ teaspoon sweet paprika
• ½ teaspoon sumac (optional, or substitute with a tiny pinch of lemon zest)
• 1 teaspoon salt, or to taste
• ½ teaspoon seasoned black pepper, or to taste
• Olive oil, for brushing grill grates
• For Serving (no extra recipes):
• Pita bread or cooked rice
• Chopped salad (e.g., cucumber, tomato, onion, parsley)
• Quick yogurt sauce (plain yogurt, minced garlic, lemon juice, salt)

Directions

1. Prep the onion and herbs : Grate the half onion using a box grater. Place the grated onion in a clean kitchen towel or paper towels and squeeze out as much moisture as possible. Finely chop the fresh parsley and fresh mint leaves. Mince the garlic cloves.
2. Mix the kebab mixture : In a large bowl, combine the fresh ground beef, squeezed grated onion, chopped parsley, chopped mint (if using), minced garlic, allspice, cumin, coriander, cinnamon, paprika, sumac (if using), salt, and seasoned black pepper. Mix gently with your hands until just combined. Be careful not to overmix, as this can make the kebabs tough.
3. Chill : Cover the bowl and refrigerate the mixture for 15–30 minutes. This chilling time helps the mixture firm up, making it easier to shape and ensuring the kebabs hold together on the skewers during cooking.
4. Shape on skewers : Divide the chilled meat mixture into 6-8 equal portions. For each portion, firmly press the meat around a flat metal skewer, shaping it into a log about 5-6 inches long. Create shallow ridges with your fingers along the length of the kebab; this helps with even cooking and gives them an authentic look. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning.
5. Grill : Preheat your grill (or grill pan) to medium-high heat. Lightly oil the grates to prevent sticking. Place the shaped kebabs on the hot grill. Cook for about 3-4 minutes per side, turning occasionally, until nicely browned all over. Cook to a safe internal temperature of 160°F (71°C) for ground beef, using an instant-read thermometer.
6. Rest + serve : Once cooked, remove the kebabs from the grill and let them rest for 5 minutes. This allows the juices to redistribute, keeping them juicy. Carefully slide the kebabs off the skewers and serve family-style with pita bread or rice, a fresh chopped salad, and a dollop of quick yogurt sauce.