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Lebanese-Style Beef Kabobs with Cucumber-Tomato Salad & Paprika Yogurt.

  • 1
    English cucumber
  • 2 cloves
    garlic
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 1 ½ lb
    lean ground beef
  • 1 cup
    plain Greek yogurt
  • 1 medium
    red onion
  • 4
    tomatoes
  •  
    black pepper
  •  
    cayenne pepper
  •  
    cinnamon
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    paprika
  •  
    red wine vinegar
  •  
    salt
  • 1
    If using wooden skewers, place 8 skewers in a shallow dish of water to soak until you are ready to use them.
  • 2
    Peel and mince the garlic; transfer to a large bowl.
    2 cloves garlic
  • 3
    Peel the onion. Thinly slice half of the onion and add to the bowl with the garlic. Mince remaining onion and place in a separate, large bowl.
    1 medium red onion
  • 4
    Add vinegar and salt to the bowl with the thinly sliced onion and garlic; stir to combine, then set aside to marinate.
    ¼ cup red wine vinegar
    ½ tsp salt
  • 5
    Wash and dry the fresh produce.
    1 small bunch Italian (flat-leaf) parsley
    1 English cucumber
    4 tomatoes
  • 6
    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.
  • 7
    Add remaining parsley, ground beef, and spices to the bowl with the minced onion; mix with your hands until well combined.
    1 ½ lb lean ground beef
    1 tsp salt
    1 tsp cumin
    ½ tsp cinnamon
    ¼ tsp cayenne pepper
    ¼ tsp black pepper
  • 8
    Using a ¼ cup measure, form the beef mixture into 16 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.)
  • 9
    Place kabobs closely together on a baking sheet pan. Drizzle oil over the kabobs, then rotate the kabobs to coat in a thin layer of oil.
    2 tsp extra virgin olive oil
  • 10
    Heat a grill pan, outdoor grill, or skillet over medium-high heat.
  • 11
    Meanwhile, combine yogurt, paprika, and salt in a small bowl and whisk to combine; set aside.
    1 cup plain Greek yogurt
    1 tsp paprika
    ¼ tsp salt
  • 12
    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.
    2 tsp extra virgin olive oil
  • 13
    Peel and medium dice the cucumber; medium dice the tomatoes. Add both to the bowl with the marinated onions.
  • 14
    Add oil, salt, and pepper to the bowl with the tomato and cucumber; stir to combine the salad.
    2 tbsp extra virgin olive oil
    ½ tsp salt
    ½ tsp black pepper
  • 15
    To serve, divide salad and kabobs between plates. Enjoy with paprika yogurt on the side!