Spiced Beef Kabobs with Herbed Cucumber and Tomato Salad

Southern Living
Spiced Beef Kabobs with Herbed Cucumber and Tomato SaladRecipe

Photo: Greg Dupree; Styling: Heather Chadduck Hillegas

Serve this zesty beef with toasty bread and a tangy herb salad.

Makes 8 servings


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8 (10-inch) flat wooden skewers
3 firm white bread slices, torn into small pieces
1 1/2 pounds ground beef
1/2 cup finely chopped yellow onion
1/4 cup chopped fresh flat-leaf parsley leaves
1/4 cup chopped fresh cilantro leaves
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper
Vegetable cooking spray
8 pita rounds, warmed


Hands-on: 30 Minutes
Total: 50 Minutes

1. Soak skewers in water 30 minutes. Meanwhile, place bread and water to cover in a small bowl; let stand 10 minutes. Using hands, squeeze excess liquid from bread; transfer bread to a large bowl. Stir in beef and next 9 ingredients.

2. Coat cold grill grate with cooking spray. Preheat grill to 400° (medium-high) heat. Divide ground beef mixture into 8 portions, and chill 10 minutes. Press and flatten each portion around a skewer, forming a 4- to 5-inch oval.

3. Grill, covered with grill lid, 7 to 8 minutes or until golden brown, turning once. Serve warm with pita rounds, Yogurt-Tahini Sauce, and Herbed Cucumber-and-Tomato Salad.

MAKE IT AHEAD Prepare these kabobs up to two days in advance, and store in the fridge. Pop them on the grill just before you're ready to serve.

Created date

September 2015