Beef kebabs with herb salad

Total 30 min
Serves 4



wooden skewers
500 g
minced garlic cloves
1 tsp
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
2 tsp
1/2 cup
plain yogurt


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

Chatelaine Quickies: No-cook shrimp, mango and avocado rolls

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