- 1/4 C fat-free plain yogurt
- 2 Tbsp finely chopped, peeled, and seeded cucumber
- 1/8 tsp dried dillweed, crumbled
- dash of pepper
- 8 oz extra-lean ground beef
- 2 Tbsp finely chopped onion
- 2 Tbsp snipped fresh parsley
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- 1/8 tsp garlic powder
- 1/8 tsp salt
2. Preheat the broiler. In a medium bowl, using hands or a large spoon, combine the kebab ingredients. Using hands, shape the mixture into two 6x1 1/2-inch logs. Insert skewers into the center of the logs. (Or shape the mixture into two oblong patties about 3/4 inch thick.) Place on broiler sheet.
3. Broil 4 to 5 inches from the heat for 4 to 5 minutes on each side, or until no longer pink in the center (internal temp should be 160°F). Serve with the sauce.
Robyn's notes: these were fine, not exciting for me because there are so many parts of this that I'm not able to eat (cucumber, onion, only supposed to have ground beef once each month). I tasted the sauce and it was interesting, very strong taste of the cucumber, which made it light and fresh. The kebab was juicy all through, and I admit I ended up eating mine with some ketchup since I couldn't have the sauce. Needs a side dish of some sort, since each person only gets one kebab it feels like you're not getting much to eat, even though it's a full serving. For snipping the parsley, the easiest way is to use kitchen shears, hold the leaves in a tight bunch between your fingers, and carefully snip, avoiding injuring yourself.
*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often
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