Ingredients:

  • 2 lb 80/20 Ground Beef
  • 1 medium Grated Yellow Onion (juice included)
  • 1 large Egg
  • 1/4 cup Fresh Breadcrumbs
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper

Instructions:

  1. Grate the yellow onion into a large mixing bowl, ensuring all juices are collected. Do not drain the liquid; the juice is essential for moisture retention.
  2. Add the ground beef (80/20), egg, fresh breadcrumbs, ground cumin, ground coriander, salt, and black pepper to the bowl.
  3. Mix thoroughly by hand for 3-5 minutes until the mixture is uniform and sticky. This process develops the myosin in the beef, helping the kabobs bind.
  4. Cover the bowl and refrigerate for at least 15 minutes. This chilling time is critical for binding and preventing the kabobs from crumbling during cooking.
  5. Divide the mixture into 8 equal portions. Wet your hands slightly and tightly shape each portion around a skewer into an elongated oval (Kofta style).
  6. Preheat your grill, oven, or air fryer to medium-high heat (around 375°F / 190°C).
  7. Cook the kabobs for 15 minutes total, turning frequently (every 3-4 minutes), until the internal temperature reaches 160°F (71°C) and the exterior has a beautiful crust.
  8. Rest the kabobs for 5 minutes before serving.