Beef Kebabs

Ingredients

For the kebabs • 30 ounces (850 g) good quality ground beef • 5 tablespoons red onion, chopped • 1 teaspoon garlic, minced • 3 tablespoons spearmint, chopped • 2 teaspoons cumin powder • 2 teaspoons paprika • 1 teaspoon coriander, ground • 2 eggs

Directions

• ¼ cup panko breadcrumbs • 6 tablespoons olive oil • Salt and pepper to taste • 8 skewers, 6 inches long (15 cm)

For tzatziki • ½ cup natural yogurt, unsweetened • ¼ cup sour cream • 2 teaspoons lime juice • 3 tablespoons cucumber, cut into small cubes • 1 teaspoon dill, chopped

• ½ teaspoon garlic, finely minced • Salt and pepper to taste

To serve • 3 tablespoons red wine vinegar • 1 teaspoon Dijon mustard • 1 pinch oregano • 5 tablespoon olive oil • 4 Campari tomatoes, quartered • ½ yellow pepper, cut into cubes • ½ green pepper, cut into cubes • 2 teaspoons black olives, sliced • ⅛ onion, thinly sliced • 1 cup mixed greens, washed • 4 tablespoons Feta cheese, cut into cubes • Salt and pepper to taste

Kebabs In a bowl, mix the ground beef with onions, garlic, and spearmint. Add cumin, paprika, coriander, panko breadcrumbs, 4 tablespoons of olive oil, and eggs. Season with salt and pepper. Form 24 meatballs of the same size. Take 3 meatballs and insert a skewer to form a kebab. Repeat process with the rest of the meatballs. Add salt and pepper to the kebabs, then cook in a hot skillet with the rest of the olive oil. Reserve.

Tzatziki Blend natural yogurt, cream, and lime juice in a bowl. Add cucumber cut into cubes, chopped dill, and garlic. Season to taste.

To serve Blend vinegar, mustard, oregano, and olive oil. Season with salt and pepper and reserve. In a bowl, mix Campari tomatoes, peppers, olives, red onion, and greens. Season with salt and pepper, pour into vinaigrette, add Feta cheese, and mix ingredients well. Serve kebabs with Greek salad and tzatziki on the side.

YIELD 4 servings

PREP TIME 2 hrs. 30 mins.

COOK TIME 1 hr. 30 mins.

DIFFICULTY intermediate