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Mediterranean Style Beef Kebabs With Cucumber-Mint Salad

May 16, 2019 by McLaughlin Farm

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.

Mediterranean Style Beef Kebabs With Cucumber-Mint Salad

Ingredients

  • 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

Instructions

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.

Notes

Recipe adapted from Cooking Light

Filed Under: Ground Beef, Ground Beef, Chuck & Round

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