Aromatic Beef Kabobs with Cucumber Yogurt
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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.
Servings: 4
Ingredients:
Aromatic Beef Kabobs with Cucumber Yogurt
Photography by Yvonne Duivenvoorden
| 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% |
Suggested Recipes
-
1 lb (500 g) lean ground beef or lamb
1/4 cup (50 mL) currants or chopped raisins
1/4 cup (50 mL) dry bread crumbs
2 tbsp (25 mL) minced fresh coriander
1 tbsp (15 mL) each minced gingerroot and garlic
1/2 tsp (2 mL) each ground cinnamon, pepper, dried oregano and thyme
1/4 tsp (1 mL) each salt and ground cumin
4 Greek-style pita breads (no pocket)
2 cups (500 mL) shredded red leaf or romaine lettuce
cucumber 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.
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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