The beauty of the melting pot that is American cuisine is that we are surrounded by opportunities to taste dishes from all over the world. Basically a hamburger on a stick, these kebabs cook faster and have more surface contact with the grill, resulting in more crispy, juicy bites than your average bun-topped burger. The assertively spiced beef is perfectly balanced by the cooling cucumber salad, which gets even better with an extra dollop of creamy low-fat Greek yogurt.
- 1 pound Highland Grass Fed ground beef
- 1 Tablespoon ground Aleppo pepper (substitute 2 teaspoons paprika + 1/4 teaspoons cayenne pepper)
- 2 teaspoons ground cumin
- 1 1/8 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 2 Tablespoons plus 2 tsp. extra-virgin olive oil, divided
- 1 English cucumber, halved lengthwise and thinly sliced (about 2 1/2 cups)
- 1 cup thinly sliced red onion
- 1/2 cup chopped fresh mint, divided
- 2 Tablespoons plus 1 tsp. red wine vinegar, divided
- 1/3 cup plain whole-milk Greek yogurt
Preheat a grill to medium-high (about 450°F), or heat a grill pan over medium-high.
Combine ground beef, Aleppo pepper, and cumin in a large bowl.
Divide beef mixture into 4 (4-ounce) portions, and gently shape 1 portion around each of 4 (10-inch) skewers, patting the meat flat. Sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and brush evenly with 2 teaspoons oil.
Place skewers on grates, and grill, uncovered, until a thermometer inserted in thickest portion reads 155°F, 4 to 5 minutes per side. After removing skewered meat from the grill, cover loosely with foil, and let rest for 5-10 minutes. Juices are retained if the meat is allowed to rest.
Combine cucumber, onion, 1/3 cup mint, 2 Tablespoons vinegar, 1/2 teaspoon salt, remaining 2 Tablespoons oil, and remaining 1/4 teaspoon black pepper in a bowl; stir to combine.
Stir together yogurt, remaining mint, remaining 1 teaspoon vinegar, and remaining 1/8 teaspoon salt in a small bowl.
Divide cucumber salad among 4 plates, and top each with a skewer. Serve with yogurt sauce for dipping.
Recipe adapted from Cooking Light