Kibe Mediterranean Ground Beef Kabob Recipe

Kibe are Brazil's version of the Mediterranean Ground Beef Kabob Recipe, Kibbeh. This recipe bakes them for easy-cooking, so you can make them quickly when you want!

Kibe is the Brazilian take on a traditional Mediterranean ground beef kabob recipe that is filled with amazing warm spices and flavors. They are oblong patties or ground beef croquettes that have a satisfying crunchy crust on the outside and moist and delicious center. The center has a savory and slightly nutty flavor, with some sweet notes from the warm spices. You get a slightly chewy texture from the bulgur wheat.

This recipe uses a combination of ground beef with bulgur wheat, onion, garlic, cumin, paprika, and cinnamon. The combination of these ingredients truly give Kibe it’s distinct flavor. The ground beef kabobs are served with a simple Garlic and Mint Yogurt Sauce for a cool fresh combination.

Jump to:

• Brazilian Origins of this recipe
• Simple Ingredients and Substitutes
• Simple Equipment You'll Need with Options
• Prep the Mediterranean Ground Beef Kabob Recipe
• Cook the Mediterranean Ground Beef Kabob Recipe
• Frying Method
• FAQs for Kibe Mediterranean Ground Beef Kabob Recipe
• What to Serve with Kibe
• Kibe Mediterranean Ground Beef Kabob Recipe

Brazilian Origins of this recipe

One of my favorite things about the food in Brazil is the diversity. There are estimated to be about 7 million Lebanese and descendents here. Immigration of the Lebanese to Brazil started in the late 19th century and was concentrated in the state of São Paulo. Kibbeh, or "kibe" as it's known in Brazil, is a traditional Lebanese dish that has been adapted in Brazilian cuisine. Rather than lamb, it is typically made with ground beef here, can be made with or without a filling, and can be baked or fried. There are other popular foods here that originate from the Mediterranean and Lebanon, such as Esfihas (recipe is coming!!).

Simple Ingredients and Substitutes

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Meat Mixture for the Mediterranean ground beef kabob recipe.

• Bulgur wheat - This is a primary ingredient and what gives Kibe the distinct flavor and texture. For this recipe, you need fine bulgur wheat, not whole. In Brazil, it is literally sold as "Trigo para kibe" which means 'flour for Kibe'. Bulgur is made from cracked whole grain wheat berries that are partially cooked and then dried. This means all you have to do is rehydrate them.

• Beef or Chicken broth (or water) - This is to rehydrate the bulgur wheat. You can also flavor broth or stock you like. You can also use water.
• Ground Beef – I used 80% lean Ground Beef, but you can use any fat content. You can substitute in ground chicken or ground turkey or even ground lamb.
• Yellow onion – I used yellow onion, but you can use white onions, red onions, shallots, or even scallions.
• Garlic cloves - Fresh is best when it comes to garlic. You can buy pre-minced garlic to save time or mince it in bulk and freeze it for use when you need it! You can also substitute in dried garlic flakes or garlic powder.
• Fresh Mint leaves - Mint is another key ingredient to give that traditional flavor. If you don't have fresh mint, you can use other fresh herbs, such as thyme, marjoram, or just parsley.
• Fresh parsley leaves - The parsley gives more freshness to the meat mixture. It is not necessary to have parsley if you have fresh mint, but you really do want fresh herbs of some sort.
• Seasonings: I used a simple spice blend of traditional seasonings in this recipe...ground cumin, ground paprika, ground cinnamon. You can use other spices, such as ground coriander, chili powder, and nutmeg. For a kick, you can also add in cayenne pepper or red pepper flakes. You can of course add black pepper as well.
• Vegetable Oil - This is for the sheet pan, so you can substitute olive oil or other oil to prevent sticking. If you are frying the meat, then you will want a oil with a high smoke point, such as vegetable oil.

Yogurt Sauce

• Plain Greek Yogurt (or sour cream) - plain, unsweetened yogurt is a traditional for the dipping sauce. You can substitute with sour cream.
• Garlic cloves - Fresh is best when it comes to garlic. You can buy pre-minced garlic to save time or mince it in bulk and freeze it for use when you need it! You can also substitute in dried garlic flakes or garlic powder.
• Mint leaves, finely chopped - You can substitute in fresh parsley, cilantro, dill, oregano, or even scallions for a onion flavor.
• Lime - Fresh lime juice is best in this yogurt sauce. Lemon juice is second best. If you don't have it, you can add a tablespoon of white wine vinegar or apple cider vinegar.

See recipe card for quantities.

Simple Equipment You'll Need with Options

Nothing too crazy for this recipe, but there are some things to have ready.

First, you will need a few mixing bowls. Small heat-proof bowl for the bulgur wheat and hot broth. Large mixing bowl for the meat mixture. And finally, a small-medium bowl for the mint yogurt sauce.

For the onions, garlic, and mint, my go-to mini food processor was perfect for the job.

Next, you need a large sheet pan (I used a 17×11) to bake the Kibe.

You also need small wooden skewers or bamboo skewers for after they are cooked. I like these 8 inch Bamboo skewers. You do not have to skewer them, however. You

Mincing garlic for the Yogurt sauce is made super easy with a Garlic Press.

Prep the Mediterranean Ground Beef Kabob Recipe

This easy recipe, starts with measuring out the bulgur wheat out into a medium size (heat-proof) bowl. Heat the beef broth and pour over the bulgur wheat. Stir to combine and let rest for 20-30 minutes until it is absorbed and the bulgur wheat is tender.

For the best results without any large pieces of onion, I like to blend the onion with the mint and garlic in a small food processor before adding it to the ground beef.  

When the bulgur wheat is ready, add it to a large mixing bowl with the ground beef.

Mix with a large fork or your hands until completely combined.

In a small bowl, mix the yogurt, 1 tablespoon finely chopped mint, minced garlic, juice from ¼ of the lime, ½ teaspoon Salt.

Cook the Mediterranean Ground Beef Kabob Recipe

Preheat the oven to 400 F degrees. Spread or spray the oil on the sheet pan using a brush or your fingers.

Place the kibe on the sheet pan at least ¾ inch apart from each other.

Gently place a skewer into each kibe. Plate the beef skewers with the yogurt sauce and enjoy!

Frying Method

Baking the Kibe is the easiest method, but if you are worried about them drying out or just want that fried flavor, then here's what to do. Heat about 2 inches of oil in a deep frying pan or a deep fryer. The oil should be hot enough that a small piece of the kibe mixture sizzles when added.

Fry the Kibe: Carefully add 2-3 shaped kibe to the hot oil at a time, making sure not to overcrowd the pan. Fry the kibe until they are golden brown and crispy on the outside, turning them occasionally to ensure they cook evenly. Make sure that the internal temperature reaches 130-140F degrees.

TIP: You can quickly fry the Kibe on both sides and then finish the cooking in the oven to make the process even faster and ensure they are cooked through to the center! Bake in the oven for 10 minutes at 400 F degrees and then check if done. If not, add another 4-5 minutes.

Once the kibe are cooked, remove them from the oil with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.

FAQs for Kibe Mediterranean Ground Beef Kabob Recipe

Can I use a different type of meat for kibe?

Yes, you can use different types of meat for kibe, such as ground lamb, ground turkey, or or ground chicken.

Can I make Kibe Beef Kabobs without bulgur wheat?

Traditional kibe recipes call for bulgur wheat, which gives the dish its characteristic texture and flavor. However, you can substitute other grains like quinoa or ground oats if you prefer.

Can I make kibe ahead of time and freeze them?

Yes, kibe can be made ahead of time and frozen for later use. Simply shape the kibe and place them on a baking sheet in a single layer. Freeze until solid, then transfer to a resealable plastic bag or airtight container. When you're ready to cook them, bake the kibe directly from the freezer, adding a few extra minutes to the cooking time.

Can I make vegetarian kibe?

Yes, you can make vegetarian kibe by substituting the meat with a mixture of cooked lentils, chickpeas, or other legumes. You can also add finely chopped vegetables like carrots, zucchini, or bell peppers for added flavor and nutrition.

Are beef Kibe kabobs the same as beef Kofta kabobs?

Kibe and Kofta are similar, but there are some key differences between the two. Both are traditional Mediterranean/Middle Eastern dishes that involve minced or ground meat mixed with various spices and other ingredients. However, Kibe includes bulgur wheat as a main ingredient, while Kofta beef kebabs is usually made with just ground meat. There are other variations in Middle Eastern spices, shape, and cooking methods. Both are delicious!

What to Serve with Kibe

If you are having these as an appetizer, then you could serve with some easy complimentary items, such as olives, fresh tomatoes, dried fruit, cheese and crackers. Make sure to make a Passion Fruit Caipirinha to go with them!

If you want to make these as the star in a meal, then here are some sides that would go great with them.