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Photo, Sian Richards.
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
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.
Calories 331, Protein 29g, Carbohydrates 12g, Fat 18g, Fibre 3g, Sodium 566mg.
Excellent source of Vitamin A.
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