Ramadan Suhoor Beef and Walnut Skewers

Name: Ramadan Suhoor Beef and Walnut Skewers
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1½ lb (680 g) ground beef (85/15 lean-to-fat ratio), cold, patted dry; ¾ cup (85 g) walnut pieces, raw, coarsely chopped; ½ onion (100 g) yellow onion, medium, finely minced; 3 cloves (15 g) garlic cloves, minced; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; ¾ tsp (1½ g) ground allspice; ½ tsp (1 g) ground cumin; ¼ tsp (½ g) ground cinnamon; 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 2 tbsp (30 ml) extra virgin olive oil; ¾ cup (135 g) pomegranate seeds (arils), fresh; 1 tbsp (15 ml) fresh lemon juice (optional); ¼ cup (65 g) tahini, for serving, mixed with 2 tbsp (30 ml) water and 1 tsp salt to reach drizzling consistency (optional)

From the MyKitchenBank Kitchen

Turkish-inspired ground beef skewers studded with toasted walnuts and topped with tart pomegranate seeds, air-fried until golden and juicy. Warm spices including allspice give these skewers depth, while the walnuts add satisfying crunch and the pomegranate provides bright acidity. Perfect for suhoor (pre-dawn meal) during Ramadan, or any time you need a protein-rich, energizing dish.

Prep: 20 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 2 min
Makes: 8 skewers (2 per serving)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1½ lb (680 g) ground beef (85/15 lean-to-fat ratio), cold, patted dry
¾ cup (85 g) walnut pieces, raw, coarsely chopped
½ onion (100 g) yellow onion, medium, finely minced
3 cloves (15 g) garlic cloves, minced
¼ cup (15 g) fresh flat-leaf parsley, finely chopped
¾ tsp (1.5 g) ground allspice
½ tsp (1 g) ground cumin
¼ tsp (0.5 g) ground cinnamon
1 tsp (6 g) kosher salt
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) extra virgin olive oil
¾ cup (135 g) pomegranate seeds (arils), fresh
1 tbsp (15 ml) fresh lemon juice (optional)
¼ cup (65 g) tahini, for serving, mixed with 2 tbsp (30 ml) water and 1 tsp salt to reach drizzling consistency (optional)

Equipment (5)

8 wooden skewers (10-inch / 25 cm)
Large mixing bowl
Air fryer basket or tray
Small skillet
Meat thermometer

Steps

Before you start

Soak 8 wooden skewers in water for at least 30 minutes
Pat ground beef dry before mixing
Have all spices measured and ready
Preheat air fryer to 390°F (200°C)

1
Toast the walnuts
- Heat a small skillet over medium heat.
- Add the chopped walnuts and toast for 3–4 minutes, stirring occasionally, until fragrant and lightly browned.
- Transfer to a plate to cool.
- This step removes excess moisture and deepens their flavor.
+ Show details− Hide details
Ready when: Walnuts are light golden brown and fragrant
Tip: Don't skip toasting—it removes moisture so they stay crunchy in the final skewer
2
Mix the beef mixture
- In a large mixing bowl, combine the cold ground beef, minced onion, garlic, parsley, allspice, cumin, cinnamon, salt, and black pepper.
- Use your hands to gently fold everything together until just combined—do not overwork or the meat will become dense.
- Add the cooled toasted walnuts and fold once more until evenly distributed.
- The mixture should hold together but feel light.
+ Show details− Hide details
Ready when: Walnuts are evenly dispersed and mixture is uniform
Tip: Keep your hands and mixing bowl cool; overworking the meat makes tough, dense skewers
3
Shape and load skewers
- Divide the beef mixture into 8 equal portions (about 85 g each).
- Wet your hands lightly and press one portion firmly around the upper two-thirds of a soaked wooden skewer, leaving the bottom third for a handle.
- The meat should be tightly packed and about ¾ inch (2 cm) thick.
- Repeat with remaining portions.
- Brush lightly with olive oil on all sides.
+ Show details− Hide details
Ready when: All 8 skewers are evenly shaped and coated
Tip: Pack the meat firmly around the skewer so it doesn't slide off during cooking; loose meat will separate
4
Chill before air-frying
- Arrange the shaped skewers on a parchment-lined tray and refrigerate for 30 minutes.
- This allows the meat to set and helps it cook evenly without drying out the outside before the inside is done.
+ Show details− Hide details
Ready when: Skewers feel firm and are cold to the touch
Tip: Chilling is essential for even cooking; skip it and the outside may char before the inside cooks through
5
Preheat air fryerOven 390°F / 200°C
- Set your air fryer to 390°F (200°C) and let it run empty for 5 minutes to reach full temperature.
+ Show details− Hide details
Ready when: Air fryer is hot and fan is running at steady speed
Tip: Don't skip preheating; a cold air fryer will cook unevenly
6
Air-fry the skewersOven 390°F / 200°C
- Carefully place the chilled skewers in the air fryer basket in a single layer, leaving ½ inch (1 cm) of space between them.
- If your air fryer is small, you may need to cook in batches.
- Air-fry at 390°F (200°C) for 10–12 minutes, shaking the basket gently halfway through cooking (at the 6-minute mark) to turn them.
- The meat should be browned on all sides and cooked through.
+ Show details− Hide details
Ready when: Exterior is golden brown with some charred spots; internal temperature reaches 160°F (71°C)
Tip: Turn the skewers halfway through for even browning on all sides
7
Rest and garnish
- Remove the skewers from the air fryer and transfer to a warm serving plate.
- Let them rest for 2 minutes so the juices redistribute.
- Top each skewer generously with fresh pomegranate seeds.
- If using lemon juice, drizzle lightly over the top.
- Serve hot with tahini sauce on the side for dipping if desired.
+ Show details− Hide details
Ready when: Skewers are rested and pomegranate seeds are arranged on top
Tip: Add pomegranate seeds just before serving so they stay fresh and don't lose their bright color or juice into the warm meat

Good to know

Tips

For a milder spice profile, reduce allspice to ½ tsp and omit the cinnamon—the meat will still be flavorful but less warm.
If pomegranate is out of season, use fresh pomegranate molasses (a tart reduction) drizzled over the cooked skewers, or top with fresh herbs like mint and a squeeze of lemon juice.
These skewers are excellent served alongside warm flatbread, yogurt sauce, and a simple salad for suhoor. The protein and healthy fats will sustain you through the fasting day.
For extra moisture and richness, serve with tahini sauce mixed with a squeeze of lemon juice and a pinch of sumac.

Make ahead

The shaped, unbaked skewers can be refrigerated for up to 24 hours before air-frying. Do not freeze raw skewers (the texture of the walnuts will suffer). You can air-fry them the night before and reheat at 340°F (170°C) for 4–5 minutes until warmed through before adding fresh pomegranate seeds.

Storage & reheating

Cooked skewers keep in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 340°F (170°C) for 4–5 minutes. These are best served fresh and warm; they are not recommended for freezing due to the texture of the walnuts and pomegranate.

Substitutions

walnut pieces, raw → Pine nuts or coarsely chopped almonds. Toast pine nuts for 2–3 minutes; they char more quickly than walnuts. Almonds will add a slightly sweeter note and different texture.
pomegranate seeds (arils), fresh → Fresh cranberries or dried currants (soaked briefly in warm water). These add tartness and moisture but won't provide the same visual brightness. Use the same quantity.
ground allspice → Equal parts ground cinnamon and ground cloves. Allspice is a blend of these spices, so this substitution mirrors the original warmth and complexity.
ground beef (85/15 lean-to-fat ratio) → Ground lamb. Lamb is traditional in Turkish kebabs and offers deeper, gamier flavor. Use the same weight; adjust cooking time by 1–2 minutes if needed.