Loryn Nalic of Balkan Treat Box serves up a delicious beef kebab recipe

These kebabs get their warm, earthy flavor from The Spice Hunter® ground cumin, a high-quality spice sourced from Turkey.

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Beef Kebabs

At Balkan Treat Box in Webster Groves, chef-owner Loryn Nalic specializes in fare from across the Balkans, including Turkish dishes such as pide and lahmacun. Cumin is an essential spice in Nalic’s kitchen, one she uses in this recipe for beef kebabs. 

To complete the recipe, seek out The Spice Hunter® ground cumin in the spice aisle at your local Schnucks or Dierbergs store. Chef Tip: Choosing quality spices can make a huge difference in the outcome of your dish. 

Beef Kebabs

Recipe by Balkan Treat Box chef-owner Loryn Nalic

Serves 4 

Beef Kebabs

  • 1½ lb. 80/20 ground beef
  • ½ medium white onion, coarsely grated (¾ cup), plus more for serving
  • 1 Tablespoon finely chopped Italian parsley, plus more for serving
  • 2 tsp. Aleppo pepper or chili flakes 
  • 1½ tsp. The Spice Hunter® ground cumin
  • 3 tsp. kosher salt
  • 4 large garlic cloves, grated (1 tsp.)
  • 1 tsp. Turkish hot red pepper paste or tomato paste
  • ½ tsp. freshly ground black pepper
  • Vegetable oil
  • Flatbreads, such as pita, for serving 
  • Kajmak, labneh, or thick plain Greek yogurt, for serving
  • Lemon wedges, for serving

Directions: 

  1. In a large bowl, add the ground beef, onion, Italian parsley, Aleppo pepper or chili flakes, ground cumin, salt, garlic, hot red pepper or tomato paste, and black pepper. Use your hands to rigorously blend the mixture until it’s completely combined. Divide the mixture into eight equal portions. Mold each around a 10-inch skewer, forming 8-inch-long, slightly flattened sausage shapes. (You can also just shape them into sausages or long ovals.) 
  2. Transfer the kebabs to a large platter or baking sheet, and refrigerate for at least two hours or overnight.
  3. Heat a grill or grill pan over high heat, and brush the grates or pan lightly with vegetable oil.
  4. When the grill or grill pan is hot, add the kebabs and cook, rotating them carefully every few minutes, until evenly browned and slightly charred, six to eight minutes. While kebabs are grilling, add flatbread alongside to warm them. Immediately transfer kebab meat to warm flatbreads and serve with kajmak, labneh or yogurt, onion, fresh herbs, and lemon wedges on the side.