Beef kebabs with herb salad

17

TOTAL TIME

30 min

Serves

4

Beef kebabs with herb salad

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

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