Based on a popular Persian street food kabob koobideh, this easy recipe from Chef Richard Blais is a great way to use ground beef on the grill when you want something more adventurous than hamburgers. He pairs the skewers with a tasty Tzatziki-inspired Greek yogurt sauce loaded with fresh dill and cucumbers.
For more "food on a stick" recipes from Richard, check out:
Grilled Potato Rosemary Kebabs
Tacos Al Pastor Pork & Pineapple Skewers
Chicken Tandoori Skewers with Cucumber-Cilantro Greek Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 tablespoon chopped dill
- 3 cloves garlic, chopped
- 1 lemon, juiced and zested
- 2 Persian cucumbers, peeled and chopped
- 1 teaspoon dried mint
- 3 teaspoons kosher salt
- 1 ½ teaspoons ground black pepper
- 1 medium yellow onion, grated
- 4 pounds ground beef (75-80% lean)
- 1 tablespoon garlic powder
- 1 large egg
- 1 teaspoon sumac
- 2 teaspoons ground turmeric
- 1 tablespoon olive oil
- 1 bunch parsley, chopped
Preheat a charcoal or gas grill to high heat.
To make the Greek yogurt sauce, mix yogurt, dill, chopped garlic, lemon juice and zest, cucumber, mint, 1 teaspoon salt and ½ teaspoon pepper and set aside.
Strain as much liquid as possible from the grated onion and discard the liquid.
In a large mixing bowl, mix ground beef, grated onion, garlic powder, egg, 2 teaspoons kosher salt, sumac, 1 teaspoon pepper and turmeric until incorporated. Carefully press meat mixture around each skewer to enclose, leaving slower ends exposed.
Using tongs, clamp on a paper towel and rub olive oil onto grill grate to make it nonstick. Grill meat for 3 to 4 minutes, then carefully flip over and cook another 5 to 6 minutes or until cooked through.
Garnish with parsley and serve with the Greek yogurt sauce.
