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

Ivy Manning
Recipe by Cooking Light May 2015

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Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: 2 skewers and 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

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

Nutrition Facts

291 calories; fat 14.5g; saturated fat 4.9g; mono fat 5.8g; poly fat 1.3g; protein 27g; carbohydrates 13g; fiber 3g; cholesterol 74mg; iron 4mg; sodium 569mg; calcium 66mg.