CookingLight diet CookingLight diet
Caitlin Bensel
Active Time
25 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: 1 skewer, 3/4 cup cucumber salad, and 4 tsp. yogurt)

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.

How to Make It

Step 1

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 165°F, 4 to 5 minutes per side.

Step 2

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.

Step 3

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.

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