Beef Kebabs with Charred Pepper and Feta Whip

Spicy, savoury, tangy and a little sweet

by Justina Sullivan
Beige ceramic plate on a white wooden table top with beef kebab skewers, roasted red pepper salad and creamy yoghurt feta dip topped with pine nuts and dill fonds

Table of Contents

Great all-in-one recipe for outdoor BBQs or indoor oven grilling

If you’re lucky enough to have good timing or a bit of teamwork, this beef kebab with charred pepper and feta whip is a great all-in-one recipe to serve at a BBQ or cook indoors on a kitchen grill.

Best minced beef kebab recipe

The flavours in this dish complement each other so well. You have perfectly seasoned kofta-style minced beef, the sour and sweet textures of red peppers in vinaigrette, and the smooth, tangy whipped feta and yoghurt used as a dip or sauce. This well-balanced plate is reminiscent of Turkish and Mediterranean mezze or charcoal-grilled kebabs.

Beef skewers resting on a large cream ceramic plate with spicy red grilling oil surrounding the meat

Easy beef kofta kebab recipe – beef kebab ingredients

For speed and convenience, beef mince replaces beef or lamb cubes. It is spiced with harissa, smoked paprika and a hint of cinnamon. The mince is then simply formed into long ‘meatballs’ on skewers for quick and easy grilling on a BBQ, stovetop grill or under a home oven grill. Smoked paprika adds a smoky flavour that can help replace the taste of coal-fired meat for those without outdoor cooking facilities.

white wooden table top with a green ceramic bowl filled with shiny sliced red roasted pepper strips in a oil and vinegar dressing

Roasted and charred red pepper salad

For the salad, red peppers, which are naturally sweet, are charred and roasted in the oven or over a BBQ. The blackened skin is removed to reveal the soft, juicy flesh, which is then dressed with white wine vinegar, olive oil and dried mint vinaigrette. Simple but very effective flavours.

Blue bowl filled with creamy Creamy Yoghurt Feta Whip topped with pine nuts on a green plate with toasted bread
Creamy Yoghurt Feta Whip recipe

Thick yoghurt and feta whip

For the sauce, a rich, smooth, creamy dip or sauce is made by whipping thick yoghurt with an equal amount of feta. Topped with charred spring onions, dill and pine nuts for crunch, the salty, tangy whipped cream provides the final balance to the spicy meat and sweet and sour peppers. The result is a luscious, mouth-watering texture and flavour you can’t stop dipping into.

plates on a white wooden table top with beef kebab skewers, roasted red pepper salad and creamy yoghurt feta dip topped with pine nuts and dill fonds
Beef Kebabs with Charred Pepper and Feta Whip

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Recipe: Beef Kebabs with Charred Pepper and Feta Whip

Beige ceramic plate on a white wooden table top with beef kebab skewers, roasted red pepper salad and creamy yoghurt feta dip topped with pine nuts and dill fonds
Print Recipe

Beef Kebabs with Charred Pepper and Feta Whip

Great all-in-one grill recipe with harissa-spiced beef kebabs, charred red feta salad and a salty-tangy yoghurt and feta whip
Total Time1 hour 20 minutes
Servings: 4

Ingredients

Beef Mince Kebabs

  • 500g beef mince
  • 1 large white onion, grated and squeezed dry of liquid
  • 1 large garlic clove, crushed
  • 1 tbsp harissa powder
  • 1/2 tbsp smoked paprika
  • 1 tsp cinnamon
  • 1 tbsp soy sauce
  • Salt and Pepper

Charred Red Pepper Salad

  • 4 large red peppers
  • 2 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp dried mint
  • Salt and pepper

Creamy Yoghurt Feta Whip

Instructions

  • Preheat oven to 220°C
  • Place beef kebab ingredients in a large bowl and combine well. Place in the fridge to marinate whilst you prepare the other ingredients. 
  • Rub peppers in oil. Roast on an outdoor bbq grill or place on a roasting tray and transfer to oven for 40 minutes or until outside skin is black and charred.
  • Prepare Yoghurt Feta Whip as per recipe instructions. Place in the fridge until ready to use.
    Recipe link here
  • When peppers have finished roasting, remove from the oven and transfer to a large bowl. Cover the bowl with cling film and allow to cool this way for 10 minutes.
  • Meanwhile, remove beef mince from the fridge and divide into 8 sections. Shape each section around a skewer forming a long meatball shape. Brush with oil and rest at room temperature.
  • To finish the red pepper salad:
    Peel away the outer charred black skin and discard the inner seeds. Slice the red pepper flesh into thin strips and transfer to a salad bowl. Pour over olive oil, white wine vinegar, dried mint, and some salt and black pepper. Combine well then place in the fridge until needed.
  • Grill the beef kebabs using an outdoor grill, non-stick griddle pan or an oven grill plate: Heat your chosen grill to high heat and cook the kebabs for approximately 8 – 10 minutes, turning 3–4 times, or until well browned on the outside and cooked through on the inside.
  • Transfer kebabs to a serving plate and place alongside charred pepper salad, yoghurt feta whip and some flatbreads or rice.