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Beef kebabs with herb salad

35

  • Total Time30 mins
  • Makes4 servings
Beef kebabs with herb salad

Photo, Sian Richards.

Chatelaine Triple Tested

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.


Nutrition (per serving)

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

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