Russian Minced Meat Kebabs with Paprika and Dill Sauce: A Smoky Twist on a Hearty Classic

If you’ve ever been enchanted by the comforting depth of Eastern European flavors, then Russian minced meat kebabs with paprika and dill sauce should be next on your must-try list. Juicy, spiced ground meat skewered and grilled to perfection, these kebabs are a rustic staple in many Russian households—especially during gatherings and cool-weather feasts. Paired with a creamy dill sauce, this dish brings together smoky, tangy, and herby notes in a way that’s both familiar and entirely new. Think of it as a cousin to the popular kafta kabob recipe or koobideh recipe, but with a uniquely Slavic flair.

This isn’t your average kebab recipe—it's a savory, soul-warming delight that takes cues from classic Russian dishes while nodding to global kabab culture, from Turkish kebab and shashlik to seekh kabab recipe styles.

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Russian Minced Meat Kebabs with Paprika and Dill Sauce

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Russian

Servings 4

Equipment

• Mixing bowls One for the meat mixture, one for the sauce.
• Box grater or food processor To grate the onion finely.
• Skewers Metal skewers work best, but soaked bamboo skewers can be used in a pinch.
• Grill or grill pan A charcoal grill adds the most authentic flavor, but a stovetop grill pan or broiler works too.
• Tongs To flip the kebabs without breaking them.
• Basting brush For brushing oil on the kebabs before grilling.

Ingredients

  

For the Minced Meat Kebabs

• 1 lb ground beef 80/20 for best balance of fat and flavor; substitute with ground lamb for a richer version
• 1 small yellow onion finely grated
• 3 garlic cloves minced
• 1 tsp smoked paprika
• 1 tsp sweet paprika
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp black pepper
• 1½ tsp salt
• 1 egg lightly beaten
• 2 tbsp breadcrumbs or semolina, for a traditional touch
• 2 tbsp fresh dill finely chopped
• 1 tbsp parsley finely chopped
• 1 tbsp vegetable oil for brushing

For the Dill Sauce

• ¾ cup sour cream
• 1 tbsp mayonnaise
• 2 tbsp fresh dill minced
• 1 tsp lemon juice
• 1 garlic clove minced
• Salt and pepper to taste

Instructions

 

Prepare the Meat Mixture

1. In a large bowl, combine ground beef, grated onion (and its juices), minced garlic, both types of paprika, cumin, coriander, salt, black pepper, egg, breadcrumbs, dill, and parsley. Mix thoroughly using your hands until everything is evenly combined. Don’t overwork the meat—just enough to blend.
2. Cover the bowl with plastic wrap and refrigerate for 15 minutes. This helps the flavors meld and makes the meat easier to form onto skewers.

Shape the Kebabs

1. Wet your hands to prevent sticking. Divide the meat mixture into 6–8 portions and shape each around a skewer into a long, sausage-like form. Press firmly to ensure the meat adheres to the skewer. If the mixture feels too loose, add a bit more breadcrumb or refrigerate longer.

Preheat the Grill or Pan

1. While the kebabs rest, heat your grill or grill pan over medium-high heat. Brush lightly with oil to prevent sticking.

Grill the Kebabs

1. Place the skewered kebabs on the grill. Cook for 8–10 minutes, turning every 2–3 minutes to get even browning on all sides. They should be nicely charred outside and cooked through inside. Use a meat thermometer to ensure they hit 160°F (71°C).

Make the Dill Sauce

1. While the kebabs are grilling, combine sour cream, mayonnaise, lemon juice, dill, minced garlic, salt, and pepper in a small bowl. Mix until smooth. Chill in the fridge until serving.

Serve

1. Serve the kebabs hot off the grill, drizzled with or dipped in the dill sauce. They pair beautifully with warm flatbread, a crisp cucumber salad, or roasted potatoes.

Pairings

Sides

These kebabs are hearty and flavorful, so pair them with light and fresh sides like a cucumber-yogurt salad, pickled vegetables, or a tangy beet salad. For something more traditional, Russian-style buckwheat groats (kasha) or mashed potatoes make a comforting match.

Breads

Serve with lavash, naan, or Russian black bread. These not only help scoop up the creamy dill sauce but also offer a satisfying chew to balance the tender kebabs.

Drinks

For a traditional touch, offer kvass or a tart cranberry mors drink. If you're leaning into Middle Eastern kabab territory, a chilled yogurt drink (like ayran) also pairs wonderfully. For adult pairings, a chilled light lager or vodka (in moderation) is classic.

Other Dishes

If you’re hosting a spread, these kebabs work beautifully alongside other kebab recipes—think chicken shami kabab recipe or chapli kabab recipe for variety. It’s an excellent option during Ramadan recipes iftar Pakistan style dinners, offering a new take on a beloved format.

FAQs

1. Can I use a different cut or type of meat?

Yes. Ground beef (80/20) is traditional, but you can use ground lamb for a richer flavor. Ground chicken or turkey works for a lighter take but may require more binding agents. For a spin similar to chicken seekh kabab, go with chicken thighs ground at home for better moisture retention.

2. Can these kebabs be baked instead of grilled?

Absolutely. Preheat your oven to 425°F (220°C) and place the skewered kebabs on a foil-lined baking sheet. Bake for 20 minutes, turning once halfway through. Finish under the broiler for a minute or two to get a charred effect.

3. How do these differ from seekh kabab or kafta recipes?

While similar in shape and cooking method, Russian minced meat kebabs are seasoned with paprika and dill instead of garam masala or sumac. The texture is slightly softer due to grated onion and the use of sour cream-based sauces, setting them apart from a standard koobideh recipe or chicken seekh kabab.

4. Can I make these ahead of time?

Yes. You can shape the kebabs and refrigerate them (covered) for up to 24 hours before cooking. You can also freeze them uncooked—just let them thaw in the fridge before grilling.

5. What else can I serve with these kebabs?

These kebabs complement any number of other kabab styles. Try pairing with veg kabab recipes for vegetarian guests or include them as part of a larger grill party featuring mutton kabab recipe or even a shashlik recipe in Russian-style marinade. They also make great additions to ramzan special recipes, bringing international variety to your iftar menu.