Ancestral Beef Kebabs
November 3, 2026 • 0 comments
These kebabs let our Ancestral Blend Ground Beef be the star of the plate. Made with 90% grass-fed beef, 7% liver, and 3% heart, it brings the familiar flavor of ground beef together with the added nutritional goodness of organ meats. Seasoned with garlic, cumin, paprika, and fresh parsley, it makes for a hearty, flavorful meal that’s as nourishing as it is delicious.
Ingredients
- (1lb) Ancestral Blend Ground Beef
- (2) Cloves garlic, minced
- (1tsp) Ground cumin
- (1tsp) Paprika
- (3/4) Salt, or to taste
- (1/2 tsp) Black pepper
- (2 tbsp) Fresh parsley, finely chopped
- (4-6) Skewers
Directions
Prep time: 15 minutes
Cook time: 10–15 minutes
Servings: 4
Instructions
- Make the kebab mixture.
In a bowl, combine the Ancestral Blend Ground Beef, garlic, cumin, paprika, salt, pepper, and parsley. Mix gently until everything is evenly combined. - Shape the kebabs.
Divide the mixture into 4–6 portions. Shape each portion into a long oval around a skewer, pressing the meat firmly so it holds together. If the mixture feels sticky, lightly oil your hands. - Grill.
Preheat your grill or grill pan to medium-high heat. Cook the kebabs for about 10–15 minutes, turning occasionally, until browned and cooked through. Ground beef should reach an internal temperature of 160°F (71°C). - Make the yogurt sauce.
Stir together plain yogurt, cucumber, a squeeze of lemon, and a pinch of salt. Add chopped parsley or a little garlic if you like. - Serve.
Serve the kebabs warm with flatbread, or sourdough bread slices, yogurt sauce, chopped tomatoes, cucumbers, and lemon wedges.
For serving
- Warm flatbread or pita
- Plain yogurt
- 1 small cucumber, diced or grated
- 1 small tomato, chopped
- Fresh parsley
- Lemon wedges
A little farm-kitchen tip
These kebabs are just as good tucked into flatbread for an easy lunch the next day. Make a little extra sauce and keep the toppings ready in the fridge for a quick meal.
