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Grilled Beef Kebabs with Yogurt Sauce

August 2007
Grilled Beef Kebabs with Yogurt Sauce

by 15 people

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Look for Greek yogurt in your supermarket's dairy case. It's thicker and creamier than the traditional variety and will really make a difference in this recipe.

Makes: 4 servings

Prep: 20 mins

Cook: 20 mins

  • 1 1/2 cups plain whole-milk yogurt
  • 1/2 cup grated English cucumber, wrung out in a kitchen towel
  • 1 teaspoon dried dill
  • 2 cloves garlic, finely chopped
  • Salt and pepper
  • 1 1/2 pounds ground beef
  • 1/2 cup chopped flat-leaf parsley, plus whole leaves for garnish
  • 1 1/2 tablespoons ground cumin
  • 2 tablespoons extra-virgin olive oil
  • Warm pita bread, for serving
  1. Soak 8 wooden skewers in water. In a small bowl, combine the yogurt, cucumber, dill and half the garlic; season to taste with salt and pepper. Refrigerate.
  2. Preheat a grill or grill pan to medium-high. In a medium bowl, combine the beef, remaining garlic, chopped parsley and cumin. Add salt and pepper to taste. Divide the beef mixture into 4 sections. Roll each section into a 6-inch log. Thread each log lengthwise onto two parallel skewers. Wrap your index finger and thumb around the log and lightly squeeze from top to bottom to make 4 indented rings. Rub the beef kebabs with olive oil and grill for 6 to 8 minutes on each side, or to desired doneness. Top each kebab with the yogurt sauce and parsley leaves and serve on a pita.
  • Sebeka Shiraz-Pinotage "Cape Blend" 2006 (South Africa)
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  • Use ground lamb instead of beef.