diet

Spicy Mediterranean Beef Kebabs

Eli Ben-yehuda

Written by Eli Ben-yehuda

On January 3, 2019

This afternoon I was sitting with friends having an amazing lunch. A mixture of different salads, hummus, and the wonderful beef kebabs. As I sat enjoying lunch I thought this would be an amazing recipe for this weeks newsletter. So from the Mayo-Clinic kitchens here is a wonderful recipe to enjoy.

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Ingredients

  • 2 yellow onions, coarsely chopped
  • 2 tablespoons fresh lemon juice
  • 2 cups fine-grind bulgur
  • 1 1/2 pounds very lean ground (minced) beef
  • 1/4 cup very finely chopped pine nuts
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon freshly ground black pepper
  • 16 wooden skewers, soaked in water for 30 minutes, or metal skewers
  • For the sauce:

  • 2 cups fat-free plain yogurt
  • 1/4 cup tahini
  • 2 tablespoons grated lemon zest
  • 2 teaspoons dry mustard
  • 2 tablespoons chopped fresh cilantro (fresh coriander)
  • Directions

    In a blender or food processor, puree the onions. Strain through a fine-mesh sieve into a 2-cup measuring pitcher, pressing firmly with a rubber spatula or the back of a wooden spoon to extract all the juice. Discard the solids. To the onion juice, add the lemon juice and enough water to measure 1 1/2 cups liquid.

    In a large bowl, combine the onion juice mixture and the bulgur and soak for 10 minutes. Add the beef, pine nuts, garlic, salt, cumin, cinnamon, cardamom, and pepper to the bulgur and stir to mix well.

    Using a little less than 1/3 cup for each kebab, form the beef mixture into 16 sausage links, each about 4 inches long and 3/4 inch in diameter. Thread onto the skewers. If the mixture is too crumbly, add water 1 tablespoon at a time, just until it holds together. Cover the prepared skewers and refrigerate until ready to cook.

    Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill). Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

    In a small bowl, whisk together the yogurt, tahini, lemon zest, and mustard. Cover and refrigerate.

    Place the kebabs on the grill rack or broiler pan. Grill or broil the kebabs, turning as needed, until evenly browned about 8 minutes. Drizzle with the yogurt sauce and garnish with the cilantro.

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    Written by Eli Ben-Yehuda

    With a passion for health advocacy Eli researches and writes many articles concerning improving the lives of people diagnosed with high blood pressure and the complication they experience. He believes educating people is the best way to improve their overall health.

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