Perfectly Grilled Kosher Beef Kebabs with Middle Eastern Spices

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I started making these beef kebabs after a friend from Israel shared her grandmother’s spice blend with me. The combination of warm cumin, bright sumac, and fragrant allspice creates something really special when it mingles with the beef juices on the grill.

What sets these kebabs apart is the marinade time and the cut of meat. I use chuck roast cut into cubes instead of the usual sirloin. Yes, chuck takes longer to marinate, but it stays incredibly tender and has so much more flavor than leaner cuts. The key is cutting against the grain and keeping your cubes around an inch and a half. Any smaller and they’ll dry out on the grill.

Why Chuck Roast Makes the Best Beef Kebabs

The spice blend here is pretty traditional for Middle Eastern cooking. Sumac gives you that lemony tartness without actual citrus, which can make the meat mushy if you marinate too long. I add a touch of smoked paprika because I love that subtle smokiness, even though it’s not traditional. The olive oil helps carry all these flavors into the meat and keeps everything from sticking to the grill.

The Secret Middle Eastern Spice Blend

These kebabs are perfect for Shabbat dinner or any time you want something that feels special but doesn’t require too much active cooking time. I usually serve them with rice pilaf and a simple Israeli salad. The leftovers make incredible sandwiches the next day, assuming you have any left over.

Perfectly Grilled Kosher Beef Kebabs with Middle Eastern Spices - Middle Eastern recipe
I started making these beef kebabs after a friend from Israel shared her grandmother's spice blend with me. The combination of warm cumin, bright sumac, and fragrant allspice creates something really special when it mingles with the beef juices on the grill. What sets these kebabs apart is the marinade time and the cut of meat. I use chuck roast cut into cubes instead of the usual sirloin. Yes, chuck takes longer to marinate, but it stays incredibly tender and has so much more flavor than leaner cuts. The key is cutting against the grain and keeping your cubes around an inch and a half. Any smaller and they'll dry out on the grill. The spice blend here is pretty traditional for Middle Eastern cooking. Sumac gives you that lemony tartness without actual citrus, which can make the meat mushy if you marinate too long. I add a touch of smoked paprika because I love that subtle smokiness, even though it's not traditional. The olive oil helps carry all these flavors into the meat and keeps everything from sticking to the grill. These kebabs are perfect for Shabbat dinner or any time you want something that feels special but doesn't require too much active cooking time. I usually serve them with rice pilaf and a simple Israeli salad. The leftovers make incredible sandwiches the next day, assuming you have any left over.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 pounds chuck roast cut into 1.5-inch cubes
  • 1/4 cup olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons sumac
  • 1 teaspoon ground allspice
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 4 cloves garlic minced
  • 1 large onion cut into 1-inch pieces
  • 2 medium bell peppers cut into 1-inch pieces

Method
 

  1. In a large bowl, whisk together olive oil, cumin, sumac, allspice, smoked paprika, salt, pepper, and minced garlic to create the marinade.
  2. Add the beef cubes to the marinade and toss until all pieces are well coated. Cover and refrigerate for at least 2 hours, or preferably 4-6 hours for best flavor.
  3. About 30 minutes before cooking, remove the beef from refrigerator to come to room temperature. Soak wooden skewers in water if using.
  4. Preheat grill to medium-high heat. Thread the marinated beef, onion pieces, and bell peppers alternately onto skewers, leaving small spaces between pieces.
  5. Oil the grill grates to prevent sticking. Grill kebabs for 10-12 minutes total, turning every 3 minutes to cook all sides evenly.
  6. The beef should be nicely browned on all sides and cooked to medium (internal temperature of 135°F). Remove from grill and let rest for 3 minutes before serving.

Notes

Chuck roast needs longer marinating time than tender cuts, so plan ahead. If you can't find sumac, substitute with 1 teaspoon lemon zest plus 1/2 teaspoon salt. Store leftover kebabs in refrigerator for up to 3 days and reheat gently to avoid overcooking.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 19g 24%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 520mg 23%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 24g 48%
*Percent Daily Values are based on a 2,000 calorie diet.

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