Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen
Hands-on Time
25 Mins
Total Time
25 Mins
Serves 4 (serving size: 2 skewers and 1 tablespoon sauce)

Cooked quinoa acts as a binder for these kebabs, packing them with extra protein and some whole-grain goodness.

How to Make It

Step 1

Preheat broiler to high. Position oven rack 6 inches below heating element.

Step 2

Line a baking sheet with foil; set a wire rack on top of foil. Coat rack with cooking spray. Combine quinoa, onion, mint, 2 tablespoons yogurt, cumin, 1 teaspoon garlic, and next 5 ingredients (through paprika) in a food processor; pulse until finely chopped. Add beef; pulse until well blended.

Step 3

Divide mixture into 8 equal portions. Form 1 portion of beef mixture into a 3 1/2-inch-long patty around an 8-inch metal skewer; place on prepared wire rack. Repeat with remaining beef mixture. Place baking sheet in oven; broil 4 minutes. Turn skewers over; broil 3 to 4 minutes or until browned.

Step 4

Combine remaining 2 tablespoons yogurt, 1 tablespoon water, tahini, juice, honey, and remaining 1/4 teaspoon garlic in a small bowl, stirring with a whisk.

Step 5

Arrange cucumber and tomato on a platter. Top with kebabs; drizzle with sauce. Serve with lemon wedges.

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