Name: Lebanese-Style Beef Kabobs with Cucumber-Tomato Salad & Paprika Yogurt
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ English cucumbers; 3 cloves garlic; 1 ½ small bunches Italian (flat-leaf) parsley; 1.02 kg lean ground beef; 1 ½ cups plain Greek yogurt; 1 ½ medium red onions; 6 tomatoes; black pepper; cayenne pepper; cinnamon, ground; cumin, ground; extra virgin olive oil; paprika; red wine vinegar; salt

Lebanese-Style Beef Kabobs with Cucumber-Tomato Salad & Paprika YogurtLebanese-Style Beef Kabobs with Cucumber-Tomato Salad & Paprika Yogurt — a 45-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ English cucumbers

3 cloves garlic

1 ½ small bunches Italian (flat-leaf) parsley

1.02 kg lean ground beef

1 ½ cups plain Greek yogurt

1 ½ medium red onions

6 tomatoes

black pepper

cayenne pepper

cinnamon, ground

cumin, ground

extra virgin olive oil

paprika

red wine vinegar

salt

Instructions

If using wooden skewers, place 12 skewers in a shallow dish of water to soak until you are ready to use them.

Peel and mince the garlic; transfer to a large bowl.

Peel the onions. Thinly slice half of the onions and add to the bowl with the garlic. Mince remaining onions and place in a separate, large bowl.

Add vinegar and salt to the bowl with the thinly sliced onions and garlic; stir to combine, then set aside to marinate.

Wash and dry the fresh produce.

Shave parsley leaves off the stems; discard the stems and mince the leaves. Add half of the parsley to the bowl with the marinating onions.

Add remaining parsley, ground beef, and spices to the bowl with the minced onion; mix with your hands until well combined.

Using a ¼ cup measure, form the beef mixture into 24 short, sausage-like shapes, approximately 3-inches long; thread 2 onto each skewer. (Alternatively, you can cook directly on the grill/skillet without using skewers.)

Place kabobs closely together on a large baking sheet pan. Drizzle oil over the kabobs, then rotate the kabobs to coat in a thin layer of oil.

Heat a grill pan, outdoor grill, or skillet over medium-high heat.

Meanwhile, combine yogurt, paprika, and salt in a medium bowl and whisk to combine; set aside.

Coat the grill or skillet with oil. Cooking in batches if necessary, place kabobs on the grill, rotating every 2½-3 minutes, until browned and cooked through, 10-12 minutes. Transfer to a plate and loosely cover with foil.

Peel and medium dice the cucumbers; medium dice the tomatoes. Add both to the bowl with the marinated onions.

Add oil, salt, and pepper to the bowl with the tomato and cucumber; stir to combine the salad.

To serve, divide salad and kabobs between plates. Enjoy with paprika yogurt on the side!

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