Mediterranean Beef Kebabs with Tzatziki (Recipe)

If the past months have made you a little thicker around the middle, or if you are just looking for a healthy new dish  to put on the family dinner table, we have created a health-conscience, fresh and unique dish inspired by the taste of the Mediterranean and made with our grass fed beef.

These grilled Mediterranean Beef Kebabs are the perfect low-carb/Keto/Whole30-friendly dish. They are big on flavor with a fresh and tasty twist. Created using lightly-spiced Steakhouse Elite Grass-Fed Ground Beef, skewered and grilled, they are served with fresh combination of tomatoes, cucumber, red onions, parsley, mint, and crumbled feta, and a side of homemade tzatziki sauce.

Healthy, light and delicious!

Mediterranean Beef Kebabs with Tzatziki

Mediterranean Beef Kabobs Recipe
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Products: Steakhouse Elite Grass-Fed Ground Beef
Recipe: Kristen Hess, The Artful Gourmet

Beef Kabobs

Ingredients:
 
Kebabs:
1 medium onion, minced
2 garlic cloves, minced
1 cup fresh parsley, minced
1 1/2 pounds Steakhouse Elite Grass-Fed Ground Beef
1/2 cup finely ground almond flour + 1 tablespoon water
Kosher Salt and Freshly Ground Black Pepper
4 teaspoons Mediterranean or Greek seasoning
 
Sides:
1 large tomato, sliced
1 red onion, sliced
1 cucumber, sliced
Parsley, chopped
Mint, chopped
Feta Cheese, crumbled
Tzatziki (recipe follows)
 
Instructions:
 
Soak 10 wooden skewers in water for about 30 minutes to 1 hour, removing when ready to start making beef kebabs. Lightly oil a grill or grill pan and preheat to medium-high.
 
Finely mince the onion, garlic, and parsley and place in a large mixing bowl. Add the ground beef, almond flour/water mixture, salt and pepper and Mediterranean spices. Mix together with your hands until well combined. Alternatively, you can mince all the ingredients together in a food processor.
 
Take a handful portion of the meat mixture and mold it on a wooden skewer into a long log-shaped kebab about 1 inch wide. Repeat with the rest of the meat and skewers, laying them on a large baking sheet lined with parchment paper or foil.
 
Place the beef kebabs on the grill and cook for 4 minutes on one side, turn over and cook for another 3-4 minutes.
 
Serve the kebabs with a side salad made of sliced tomatoes, onions, cucumbers, parsley, mint and feta cheese with a side of tzatziki for dipping. (recipe follows)
 
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Tzatziki
 
Ingredients:
 
3 Persian, Kirby or ½ English cucumbers, cut into ¼-inch pieces
Kosher salt
1 cup plain Greek yogurt
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 garlic clove, lightly crushed
¼ cup chopped mint
 
Preparation:
 
Toss cucumbers with a few generous pinches of salt in a small bowl; firmly squeeze several times with your hands to release excess water. Drain.
 
Mix cucumbers, yogurt, oil, lemon juice, and garlic in a medium bowl; season with salt. Let sit at room temperature 15–20 minutes; discard garlic. Stir in mint just before serving.
 
Do Ahead: Tzatziki can be made 2-3 days ahead (without mint). Cover and chill in the refrigerator, and add fresh mint just before serving.
 
Serves 4.