Hamburger Kebabs (Kabobs)
Hamburger Kebabs are a delicious alternative to burgers for ground beef on the grill! And these delicious Kebabs are Paleo, low-carb, low-glycemic, gluten-free, and South Beach Diet friendly. Use the Diet-Type Index to find more recipes like this one.
If you’re looking for something to make from ground beef that’s a bit more unusual than regular burgers, these delicious Hamburger Kebabs (or Kebobs) made with ground beef and seasoned with chopped onion, parsley, pine nuts, and dried oregano are a fun idea. I first made these for a blogging event where you had to use a cookbook published between 1920 and 1975, and I found this recipe in James Beard’s How To Eat Better For Less Money, a book I’ve had for many, many years!
Even though the book is so old that you can now buy it for a few dollars, it still has some good cooking information. One thing that puzzled me the first time I made this recipe was the instructions to marinate the kebabs in “French” dressing. Then I realized James Beard meant vinaigrette, and it made more sense. I just brushed the vinaigrette on before I put them on the grill, and it did keep the meat juicy and delicious.
I did change one thing in this updated version of the recipe. Since James Beard wrote this before food processors were common, his recipe called for chopping and mixing the meat mixture by hand. I used the food processor to chop the onion, parsley, and pine nuts and then put the meat in the processor and used it to mix in the other ingredients. If you don’t have a food processor, just do it by hand the way James Beard did!
Coarsely chop the onion, parsley, and pine nuts, then put them in the food processor and pulse until they’re more finely chopped. Add the hamburger, egg, and spices and pulse until the mixture is barely combined. (Don’t over-mix.) The third photo shows how it will look when you’ve mixed it in the food processor. If you have thick blade type skewers or the double skewers like I have, they will work best for these kebabs. If you’re using wooden skewers (that you have soaked) I would use two for each kebab.
I just used a low-sugar purchased vinaigrette to brush on the kebabs before I put them on the grill. Cook kebabs over medium-high heat, turning a few times, until the meat is firm and slightly browned. Of course I have to try for grill marks, and they turned out pretty well. We cooked the kebabs about 15 minutes, but actual cooking time will depend on the temperature of your grill, the temperature of the meat, and even the temperature of the air if you’re cooking outside. Serve hot.
Make it a Meal: Serve with Arugula and Gorgonzola Salad with Balsamic Vinaigrette and Grilled Asparagus with Parmesan for a low-carb meal!
More Ground Meat on the Grill:
Kubideh: Grilled Ground Meat with Mediterranean Spices ~ Kalyn’s Kitchen
Umami Turkey Burgers ~ White on Rice Couple
Grilled Sriracha-Sesame Turkey Meatballs ~ Kalyn’s Kitchen
Smoky Burger Sliders with Pineapple and Chipotle Mayonnaise ~ Cookin’ Canuck
Low-Carb Grilled Bacon Cheeseburger Meatballs ~ Kalyn’s Kitchen
Hamburger Kebabs (Kabobs)
Hamburger Kebabs instead of burgers on the grill are a great way to switch it up!
- 1 pound ground beef (use ground beef with less than 10% fat for South Beach Diet)
- 1/2 cup coarsely chopped pine nuts (or use almonds or walnuts if pine nuts are not in the budget)
- 1 medium onion, chopped fine
- 1/2 cup chopped parsley
- 1 egg
- 1 tsp. salt (I used Vege-sal)
- 1 tsp pepper (or less, I used coarse ground pepper)
- 1 tsp. dried oregano
- Vinaigrette dressing for basting kebabs (for South Beach Diet use dressing with not more than 2-3 grams of sugar per serving; I used Newman’s Own Olive Oil and Vinegar Dressing.)
- Spray grill with olive oil or non-stick spray, then preheat grill or broiler to medium high. (On the grill, you can only hold your hand there for a few seconds at that heat.)
- Coarsely chop onions, parsley, and pine nuts. Put them in the food processor and pulse until they’re more finely chopped.
- Add the hamburger, egg, and spices and pulse until the mixture is barely combined. (Don’t over-mix.)
- Form meat mixture into four cylindrical shaped pieces.
- If you have double skewers like I used or blade type skewers, thread kebabs onto skewers.
- If you’re using pre-soaked wooden skewers, I would use two for each kabob. (I would probably just cook them on the grill without a skewer if you don’t have one of these options.)
- Brush kebabs on both sides with vinaigrette dressing. (You can let them marinate in the dressing for a few minutes if desired.)
- If you want to baste the kebabs with dressing as they cook, be very careful because the dressing that drips down will flame up when it hits the hot underside of the grill.
- Lay kabobs across the grill grates to get crosswise grill marks.
- Cook, turning a few times, until the kebabs feel firm (but not hard) to the touch and the meat is well browned.
- We cooked the kebabs in these photos about 15 minutes, but cooking time will depend on the temperature of your grill, the temperature of the meat, and even the outside temperature if you’re cooking outside.
- This would be great served with Tzatziki Sauce
This recipe adapted slightly from How To Eat Better For Less Money.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Suggestions:
This recipe is great for low-carb or Keto diet plans, and as long as you use lean ground beef and low-sugar vinaigrette to brush the kebabs, this recipe is perfect for any phase of the South Beach Diet.
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