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.
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!
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.
Want extra heat? Mix in some aleppo pepper or cayenne pepper.
Leftovers? Chop them up in a wrap with cucumbers and hot sauce for the best next-day lunch.
This grilled kibbeh is super versatile. You can dress it up or keep it casual:
Tucked into warm pita with hummus and tomatoes
Over a simple chopped salad with lemon and olive oil, or go all out and serve it with our Falafel Salad!
With grilled vegetables and herbed couscous.
Or alongside labneh and pickles for a mezze-style plate!
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.
Fridge: Cooked kibbeh will keep in the fridge for 3–4 days.
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!
