Ground Beef Kabobs

Recipe developed by Emily Richards, PH Ec

© Heart and Stroke Foundation 2011

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Heart and Stroke Foundation


500 g (1 lb) extra-lean ground beef

45 mL (3 tbsp) chopped fresh coriander or parsley

2 cloves garlic, minced

2 mL (1/2 tsp) ground cumin

5 mL (1 tsp) Worcestershire sauce

1 mL (1/4 tsp) freshly ground pepper

6 small whole wheat hot dog buns

Ground Beef Kabobs

Kids and adults alike will love the versatility and simplicity of this recipe. Create easy "hot dog" style kabobs or change it up and make some meatballs and use them for a kabob with your favourite vegetable. Either way, these are a fun way to enjoy a meal.

Tip: Beef and vegetable kabob variation: Roll mixture into 24 meatballs and skewer onto small soaked wooden or metal skewers alternating with 18 grape tomatoes. Cook as above. Serve with whole-grain brown rice.

Servings: 6 (1 serving is 1 10 cm/4 in. kabob with small whole-wheat hot dog bun)

Difficulty level: Easy wow

Nutritional Information

Calories: 202

Protein: 20 g

Total fat: 7 g

Saturated fat: 3 g

Cholesterol: 44 mg

Carbohydrate: 13 g

Fibre: 1 g

Sugar: 2 g

Sodium:188 mg

Potassium: 298 mg


In large bowl combine beef, coriander, garlic, Worcestershire sauce, cumin and pepper until well distributed.

Divide mixture into 6 and shape each into about a 10 cm (4 inch) hot dog shape.

Place on foil lined baking sheet and bake in 190 C (375 F) oven for about 15 minutes or until no longer pink inside.Grilling Option: Place on greased grill over medium high heat and grill, turning twice for about 12 minutes or until no longer pink inside.

Place in small hot dog buns. Serve immediately.

Developed by Emily Richards, PH Ec. ©The Heart and Stroke Foundation 2011.

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