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.
1 pound 90% lean ground sirloin
1 tablespoon ground Aleppo 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
Added sugars 0g
Calcium 8% DV
Potassium 13% DV
How to Make It
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.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.