Charcoal-Grilled Beef Kebab with Sumac Onions and Blistered Tomatoes

By AislePrompt Editorial · Published 2026-10-13 · Updated 2026-10-13

Juicy minced beef kebabs seasoned with baharat and parsley, grilled over high heat and served with tangy sumac-dressed onions, charred tomatoes and warm flatbread. This Iraqi-inspired beef recipe, ready in about 65 minutes, pairs ground beef (20% fat), yellow onion, grated and squeezed dry, fresh flat-leaf parsley, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lb ground beef (20% fat)
• 1 small yellow onion, grated and squeezed dry
• 1/2 cup fresh flat-leaf parsley, finely chopped
• 3 garlic cloves, minced
• 2 tsp Iraqi baharat spice blend
• 1 tsp ground cumin
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 large red onion, thinly sliced
• 1 1/2 tbsp ground sumac
• 1 tbsp lemon juice
• 2 tbsp extra-virgin olive oil
• 4 Roma tomatoes, halved
• 4 long green peppers
• 4 pieces samoon or pita flatbread

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Instructions

1. Step 1: In a bowl, combine ground beef, grated onion, half the parsley, garlic, baharat, cumin, salt and pepper. Knead for 3-4 minutes until the mixture is tacky and holds together. Chill for 30 minutes.
2. Step 2: Meanwhile, toss the sliced red onion with sumac, lemon juice, 1 tbsp olive oil, the remaining parsley and a pinch of salt. Let sit 15 minutes to soften.
3. Step 3: Divide the meat into 8 portions. With wet hands, mold each around a flat metal skewer into a long, even kebab about 1 inch thick, pinching the ends to secure.
4. Step 4: Heat a charcoal or gas grill to high. Brush tomatoes and green peppers with the remaining olive oil and grill until blistered, 6-8 minutes, turning occasionally.
5. Step 5: Grill the kebabs for 8-10 minutes, turning every 2 minutes, until browned outside and cooked through (160°F internal).
6. Step 6: Warm the flatbread on the grill for 30 seconds per side. Lay kebabs on the bread, slide off the skewers, and top with sumac onions, grilled tomatoes and peppers. Serve immediately.