Ground Beef Kabobs with Lebanese Seasoning

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt maintains creaminess with fewer calories.

Dice half a red onion pretty fine and add it to a bowl.

Chop fresh parsley and fresh mint together, then add to the bowl.

Add kosher salt, ground white pepper, red pepper flakes, cinnamon, ground clove, ground coriander, ground ginger, and nutmeg to the bowl and mix well.

Add 85% lean Certified Angus Beef to the bowl and mix thoroughly using a pastry scraper to avoid overhandling the beef.

Form the beef mixture around skewers, ensuring the skewer is centered and pressing the beef to eliminate gaps, creating ridges for more surface area.

Refrigerate the formed kabobs for at least 30 minutes before grilling.

Preheat the grill to high heat and optionally coat the grill grates with nonstick spray.

Place the kabobs on the grill and sear quickly, allowing them to get grill marks on all sides, rotating gently to keep them intact.

Check to ensure the ground beef is fully cooked; if needed, bake in the oven to finish cooking.

Slide the beef off the skewers with a knife and loosely chop the kabobs.

Place a generous amount of the spicy beef on flatbreads, topping with diced tomatoes, tzatziki sauce, fresh parsley, fresh mint, and a squeeze of lemon juice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens