Russian Minced Meat Kebabs with Paprika and Dill Sauce
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
- 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.
- 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
- 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
- While the kebabs rest, heat your grill or grill pan over medium-high heat. Brush lightly with oil to prevent sticking.
Grill the Kebabs
- 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
- 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
- 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.