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When you bite into these juicy ground beef and lamb Kabobs that are SO EASY to make, you are going to be hooked on this plate! These kabobs can be made in the oven (there is a grill option 🔥) so they’re perfect year round. You can swap out the protein for one or the other, making this recipe even EASIER. And you don’t have to worry about soaking bamboo skewers or cleaning metal ones because who has time for that?!
Table of Contents
Why You’ll Love this Kabob Plate
These Kabobs are amazing because they’re so easy to make without sacrificing flavor! On top of the kabob plate, this recipe also has delicious buttery 🍚, tomato cucumber salad 🥗 and a tahini dipping sauces so you have a full easy weeknight dinner all in one place!
How To Prepare
Prepare Meat Mixture 🥣
Preheat your oven to 425°F. Mix together the grated onion, olive oil, spices and herbs well. Then and in and mix the lamb and beef. If you would prefer one or the other you can always just do 2 lbs of your preferred protein for this kabob plate recipe.
Shape and Bake 🔥
Place parchment paper on a baking sheet and put your mixture on it. Form a large rectangle and flatten well with your hands, as shown in the video. Slice it in half lengthwise and then slice into small kabobs. It yields 16 kabobs. Add the bulb onion next to the kabobs and give it all a nice drizzle of olive oil. Bake at 425°F for 15 minutes and then broil on high for 2-3 minutes to get a little char. If you’d prefer to not cook your kabobs in the oven, another option is to grill them. Just make sure they have an eternal temperature of 160°F. You can use an Instant Read Thermometer to be sure.
Sides and Dips 🥗
Mix everything for the salad in a bowl. Mix everything for the sauce, leaving the water until the end and whisk in until you get the desired thickness. Drizzle olive oil and smoked paprika on top of your sauce. To serve you Kabob Plate, add rice, pita, sauce, Syrian pickles, the tomato salad and lemon to a plate.
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🔥Chef Nadia’s Tip🔥
To make this Kabob Plate even EASIER, make sure you use parchment paper on your baking sheet so the clean up is quicker!
Substitutions and Variations
- Substitutions
- If you can’t find labneh, you can substitute it with plain greek yogurt. it has a similar taste but the texture is a bit different.
- For these kabobs, you can use all ground lamb or all ground beef if you would prefer. I love combining the two but it’s completely personal preference.
- Variations
- Grilled Variation: If you are doing a bbq backyard dinner and would like to skewer these kabobs and pop them on the grill instead of baking them in them oven, it would taste great that way too!
- Plate or Sandwich Variation: These are great to tuck into a pita or eaten just straight with the rice and tomato cucumber salad, you get to choose!
The Perfect Pairings
🧆 Appetizer: You will already have the labneh for the dip, so why not make an amazing Labneh Appetizer?
🍹 Drink: A large batch London Mule is awesome for company or a Tequila Sour and both pair very nicely with this Kabob Plate.
🍩 Dessert: This Dubai Chocolate Crepe Cake is to die for and it is one that is made to impress!
Butters
Labneh Dip
Cocktail Hour
London Mule (Large Batch)
Cocktail Hour
Tequila Sour 🍹
Desserts
Dubai Chocolate Crepe Cake
Kabob Plate: Questions Answered
It helps tenderize the meat and also helps retain the moisture.
You will want to make sure that the internal temperature is 160°F. You can use an Instant Read Thermometer to do this.
Store in an airtight container in fridge for 3-4 days.
Easy Kabob Plate
Equipment
- cheese cloth or kitchen towel,, to squeeze out extra liquid from grated onions
- baking sheet
- parchment paper
Ingredients
Kabobs
- 1 lb ground beef
- 1 lb ground lamb
- 2 small onions, grated and excess liquid squeezed out
- 3 tbsp olive oil, + more for drizzling
- 3 tbsp cilantro
- 3 tbsp fresh dill
- 1 garlic clove
- 2 ½ tsp allspice
- 1 tbsp smoked paprika
- 1 ½ tsp chipotle powder
- ½ tsp coriander
- 1 tsp salt
- ½ tsp white pepper
- ½ tsp baking soda
- 6 large bulb onions, sliced in half, and greens saved
Tahini Sauce
- ¼ cup labneh
- 2 tbsp tahini
- ½ small garlic clove, grated
- 2 tsp fresh lemon juice
- salt to taste
- water to taste, as much to get the desired thickness
- paprika to taste, for topping
- drizzle of olive oil, for topping
Tomato Cucumber Salad
- 1 pint cherry tomatoes, quartered
- 3 Persian cucumbers, sliced into 1/2 moon
- 8 fresh mint leaves
- 2 tsp red wine vinegar
- 1 tsp sumac
- 3 tbsp olive oil
- salt and pepper to taste
Extras
- Basmati rice to taste
- Lemon
- Pita
- Syrian Pickles, ***see notes***
Instructions
- Preheat your oven to 425°F.
- Mix together the grated onion, olive oil, spices and herbs well. Mix in the lamb and beef.
- Place parchment paper on a baking sheet and put your mixture on it. Form a large rectangle and flatten well with your hands, as shown in the video.
- Slice it in half lengthwise and then slice into small kabobs. It yields 16 kabobs.
- Add the bulb onion next to the kabobs and give it all a nice drizzle of olive oil.
- Bake at 425°F for 15 minutes and then broil on high for 2-3 minutes to get a little char.
- Mix everything for the salad in a bowl.
- Mix everything for the sauce, leaving the water until the end and whisk in until you get the desired thickness. Drizzle olive oil and smoked paprika on top.
- Serve with the rice, pita, sauce, syrian pickles, the tomato salad and lemon.
Kitchen Cam
Notes
- Mix 2½ parts hot water, 1 part vinegar, 1 tsp kosher salt per cup water until dissolved.
- Peel 1 beet (this is just for color) and turnips ½ wide and 2 inches long. Pack into a jar all the way to the top.
- Fill the jar with your pickling solution until about ¼ inch from the top, seal with a tight fitting lid and let sit on your counter for 2 days. They will be ready to eat after the 2 days. Store them in your fridge 1-2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
