Aromatic Beef Kabobs with Cucumber Yogurt

By The Canadian Living Test Kitchen

Tested till perfect

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Aromatic Beef Kabobs with Cucumber Yogurt

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 518
pro 31 g
total fat 18 g
sat. fat 8 g
carb 53 g
fibre 3 g
chol 73 mg
sodium 904 mg
% RDI: -
calcium 18
iron 36
vit A 9
vit C 7
folate 31
  • Portion size: 4

These kabobs make great party food for a backyard gathering. If you like, substitute ground lamb for the beef for an authentic Middle-Eastern taste. Serve with pitas warmed on the grill and cucumber yogurt sauce. 

Ingredients

  • 1 lb 1lblean ground beef or lean ground lamb
  • 1/4 cup 1/4cupcurrantcurrants or raisins, (chopped)
  • 1/4 cup 1/4cupdry breadcrumbs
  • 2 tbsp 2tbspminced fresh coriander
  • 1 tbsp 1tbspminced gingerroot
  • 1 tbsp 1tbspgarlic
  • 1/2 tsp 1/2tspground cinnamon
  • 1/2 tsp 1/2tsppepper
  • 1/2 tsp 1/2tspdried oregano
  • 1/2 tsp 1/2tspthyme
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tspground cumin
  • 4 4Greek-style pita breadGreek-style pita breads, (no pocket)
  • 2 cups 2cupsshredded red leaf lettuce or romaine lettuce
  • 1 1cucumbercucumbers, yogurt (recipe below)

Preparation

In bowl, blend beef, currants, bread crumbs, coriander, ginger, garlic, cinnamon, pepper, oregano, thyme, salt and cumin. Divide into 12 portions; form into egg shapes, flattening slightly. Thread onto skewers.

Place on greased grill over medium-high heat. Close lid and grill, turning twice, until digital meat thermometer inserted in centre of a few reads 160°F (71°C), 10 minutes.

Meanwhile, grill pita on both sides until slightly crisp, 2 minutes. Serve kabobs, lettuce and Cucumber Yogurt in pitas.

Additional information : Cucumber Yogurt

In bowl, combine 1 cup (250 mL) Balkan-style plain yogurt; 1/2 cup (125 mL) grated peeled cucumber; 1 green onion, thinly sliced; 1 tsp (5 mL) lemon juice; and 1/2 tsp (2 mL) each salt and granulated sugar. Let stand for 10 minutes before serving.

Makes 1-1/3 cups (325 mL).

Source : Canadian Living Magazine: June 2008

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