Mediterranean Beef Kabobs
Lean Ground Beef, fresh parsley, and cumin are formed into meatballs and served in flatbreads for a light and fresh summer main dish. Customize these Mediterranean Beef Kabobs with your choice of toppings, like chopped veggies, lettuce greens, olives, or classic tzatziki sauce.
Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients
- 1 lb. lean Ground Beef (93% lean or more)
- 1/4 cup dry breadcrumbs
- 2 egg whites or 1 whole egg
- 2 Tbsp. fresh parsley, finely chopped
- 2 Tbsp. water
- 2 tsp. minced garlic
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 4 flatbreads (such as naan, lavash, or pita)
- 10-inch bamboo skewers, presoaked (optional)
- For Serving (optional):
- Romaine lettuce and/or fresh parsley, finely chopped
- Tomatoes, diced
- Cucumbers, diced
- Red onion, diced or thinly sliced
- Kalamata or green olives, pitted and chopped
- Tzatziki sauce
- Feta cheese crumbles
Cooking Instructions
- Heat the oven to 400°F. In a large bowl, combine ground beef, breadcrumbs, egg whites, parsley, water, garlic, cumin, salt, and pepper, mixing lightly but thoroughly. Shape into 12, 2-inch meatballs.
- Thread meatballs onto 4 10-inch skewers. Place on rack in broiler pan sprayed with cooking spray.
- Bake the meatballs in a 400°F oven for 24 to 27 minutes.
- Serve the cooked meatballs on toasted flatbreads. If desired, remove the meatballs from the skewers and garnish with toppings.
———
To access nutrition information for this recipe and even more mouthwatering beef recipes, please visit beefitswhatsfordinner.com.
Related Stories
Border closures tied to the threat of New World Screwworm continue to stall Mexican fed cattle imports, tightening U.S. feeder cattle supplies over time — triggering feedlot closures that hinder herd rebuilding efforts, threaten the beef supply chain, and shrink production while consumer prices stay elevated.
Domestic beef demand remains solid, with the strongest growth occurring through retail channels, according to consumers surveyed in the latest K-State Meat Demand Monitor.
Farmer Ed Bell shares how AGRAbility helped him return to his family’s strawberry farm and inspire resilience, legacy, and hope in rural life.
Texas Ag Commissioner Sid Miller joins us to discuss the cattle herd rebuild, trade concerns, and how ranchers would define “America First” policy priorities.
In the U.S. and Canada, reduced planted acres—not yield losses—led to a decline in potato production, while Mexico saw modest gains due to increased yields and harvested areas.
Corn demand remains supportive, but weaker soybean buying limits overall export momentum.
Chef and influencer Marcia Smart joined us to discuss Italian-inspired beef dishes, nutrition for active lifestyles, and how global events shape home cooking.
The USDA opened a new sterile fly-dispersal facility at Moore Air Base in South Texas to prevent a potential outbreak of New World screwworm and protect the small U.S. cattle herd.
Tight cattle supplies favor poultry and pork while keeping beef margins under pressure.
