Beef kebabs with herb salad
By Chatelaine35
TOTAL TIME
30 min
Serves
4
Photo, Sian Richards.
Ingredients
- 8 wooden skewers
- 500 g lean ground beef
- 1/4 cup panko bread crumbs
- 1 egg
- 2 minced garlic cloves
- 1 tsp cumin
- 3/4 tsp salt , divided
- 1/4 cup finely chopped mint
- fresh pepper
- 2 cups packed chopped parsley
- 1 pint cherry tomatoes , halved
- 2 tbsp lemon juice
- 2 tsp olive oil
- 1/2 cup plain yogurt
- pita
Instructions
- PREHEAT barbecue to medium. Soak wooden skewers in warm water, 10 min.
- COMBINE beef with panko, egg, garlic, cumin, 1⁄2 tsp salt and mint in a medium bowl until combined. Season with fresh pepper. Divide mixture into 8 portions. Form each into a log and gently flatten. Thread 1 skewer lengthwise into flattened mixture. Place on a large plate. Repeat with remaining meat mixture and skewers.
- OIL grill. Barbecue kebabs, with lid closed, 5 min. Flip and continue grilling, with lid closed, until cooked through, 5 to 6 more min.
- STIR parsley with mint, cherry tomatoes, lemon juice and olive oil in a medium bowl until combined. Stir yogurt with remaining1⁄4 tsp salt in a small bowl until smooth.
- DIVIDE parsley salad among 4 plates. Top with kebabs and drizzle with yogurt mixture. Serve with pita, if desired.
Chatelaine Quickies: No-cook shrimp, mango and avocado rolls
[brightcove id=’5021925206001′ width=’640′ height=’360′]
Nutrition (per serving)
- Calories
- 331,
- Protein
- 29 g,
- Carbohydrates
- 12 g,
- Fat
- 18 g,
- Fibre
- 3 g,
- Sodium
- 566 mg.
- Excellent source of
- Vitamin A
FILED UNDER: barbecue Beef Grilling summer recipes
