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Grilled Beef Kibbeh
If asked, one of our favourite cuisines would be anything Middle Eastern. So fresh, lots of herbs & spices, and everyone loves it. A meal of Grilled Beef Kibbeh is so fun and easy to put together too. Even grabbing a pile of fresh pitas, some chopped pickles and stirring garlic into yogurt will be super impressive and delicious. Our local Halal Grocery Store carries bulgur in bulk so you can buy just what you need, and they also make their own amazing Garlic Sauce!
This recipe is as economical too– A little ground meat goes a long way thanks to the bulgur, which adds both texture and volume, making it perfect for feeding a crowd without stretching your budget.
It’s also easily doubled (or tripled!) and can be grilled in batches, making it a dream dish for backyard gatherings, potlucks, or weeknight meal prep.
Serve it with a few simple sides and you’ve got a complete, crowd-friendly feast that feels way more luxurious than it costs.
This version is all about flavour and texture: warm spices, finely chopped pumpkin seeds or pistachio for crunch, and the magic combo of bulgur wheat and baking soda for that juicy, tender bite that keeps you coming back for more.
What’s the Difference between Kibbeh & Kofte?
While kibbeh and kofta (or köfte) often get grouped together, they have some distinct differences.
Kibbeh typically features a combination of ground meat and bulgur wheat, often shaped into ovals or balls and served grilled, baked, or even raw in traditional Lebanese versions.
Kofta, on the other hand, leans more heavily on just spiced ground meat (beef, lamb, or a mix) and is popular across the Middle East, Turkey, and South Asia. It’s usually formed into logs or patties and grilled or pan-fried. Our recipe blends the best of both: the bulgur from kibbeh, the spicing and grill-ability of kofta, and a few chef-y tricks to make it your new weeknight favourite. It’s meat on a stick, so the whole family is loving it!
- Author: Culinary Studio
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 mins
- Yield: 4–6 Servings 1x
Ingredients
- 1 1/2 lbs. ground beef (or a mixture of beef & lamb)
- 3/4 cup fine bulgur wheat, soaked 10 min in 3/4 cup boiling water, then cooled
- 1 large garlic clove, minced
- 1/2 small onion, grated
- 1/2 tsp ground cinnamon
- 1/2 tsp allspice
- 1/2 tsp ground nutmeg
- 1 tsp. ground cumin
- 1/2 cup pumpkin seeds or pistachios, roughly chopped
- a good handful of chopped parsley
- 1 egg, lightly beaten
- 1 tsp. baking soda
- 1 tbsp. water
- Kosher Salt & pepper, to taste
Instructions
- Place bulgur wheat in the bottom of a large mixing bowl. Pour over 3/4 cup of boiling water and a pinch of salt. Let stand until hydrated, only about five minutes or so.
- Meanwhile, grate or very finely chop onion. Mince garlic, chop pumpkin seeds (or pistachios) and chop parsley.
- Blend baking soda with water and lightly beat in the egg.
- Bring it all together: add spices to the bulgur, then stir in onion, garlic, parsley, egg mixture and the meat, seasoning it all well with salt & pepper.
- Using your hands, mix the mixture together well.
- Divide into 12 portions (hands dipped in cold water make this job easy!)
- Form into patties or form around skewers (soak the skewers in water first)
- Preheat grill to 425 F.
- Grill for about 15 minutes, rotating once or twice to get nice charring on the outside.
Notes
Chef Tips for Beef Kibbeh:
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The baking soda + water trick is pure meat science. It keeps the protein from seizing and results in amazingly tender grilled meat. Use this trick anytime you’re working with ground meat patties or meatballs.
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Want extra heat? Mix in some aleppo pepper or cayenne pepper.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
We have taken many classes over several years, and they never disappoint! Kristie & team always have great pointers and tricks to learn in the video. We love the Japanese burgers, and they are always a hit with guests. That's the thing: you make the recipe at home, it doesn't take a long time, and the result is so good that you want to make it again and again. Just try one, you'll see. 🙂I had such a fantastic experience at the cooking class! My daughter and I had an amazing time — our Bao Buns and Crispy Chicken turned out delicious, and we learned so much throughout the session. It was a fun, inspiring, and rewarding evening. I can’t wait to come back for another class. Highly recommend!Our virtual cooking class experience was top notch! Well organized, wonderfully communicated, and entertaining! A delicious outcome which boosted our confidence to try more challenging recipes in the future. Highly recommend!I have taken a few classes in the past - always find the products delicious, and I enjoy the challenge of trying to keep up 🙂
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!I've taken several on-line cooking classes from The Culinary Studio and have really enjoyed each one. The recipes are delicious and the instructions are very well laid out. I always learn new cooking tips and skills.It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.My husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality mealsThe Culinary Studio is an wonderful online chef duo!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂 -
Leftovers? Chop them up in a wrap with cucumbers and hot sauce for the best next-day lunch.
What to Serve With Grilled Kibbeh
This grilled kibbeh is super versatile. You can dress it up or keep it casual:
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Tucked into warm pita with hummus and tomatoes
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Over a simple chopped salad with lemon and olive oil, or go all out and serve it with our Falafel Salad!
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With grilled vegetables and herbed couscous.
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Or alongside labneh and pickles for a mezze-style plate!
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And if you’ve got folks coming over, you can make these ahead and grill them fresh. They also freeze beautifully raw to take to your next cottage or camping weekend.
Storage & Meal Prep
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Fridge: Cooked kibbeh will keep in the fridge for 3–4 days.
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Freezer: Freeze raw, shaped patties for up to 2 months. Grill straight from frozen, just add a few minutes to the cook time.
If you love the flavours of the Middle East, do not miss our Middle Eastern Grill Cooking Class! A fresh take on grilled salmon, including our all-time favourite Tahini Sauce!