Greek Ground Beef Kebabs: Meal in 60 Minutes! (2024)

Ingredients

• For the Kebabs:
• 2 pounds ground beef or lamb
• 1 large onion
• 2 garlic cloves
• 1 bunch of parsley, stems removed
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper, or to taste
• pinch of crushed red pepper flakes
• 1 teaspoon sweet paprika
• 1 teaspoon dried oregano

For the Veggies:

• 3-4 Roma tomatoesor any larger tomatoes
• 2 bell peppers

Instructions

Place the garlic cloves in a food processor and pulse until finely chopped.

Cut the onion into quarters or smaller and add to the food processor. Pulse until finely chopped but not pureed.

Place the ground meat in a large mixing bowl and add the onion and garlic mixture to it.

Add the parsley leaves to the food processor and pulse until finely chopped. Add the parsley to the meat.

Add all of the remaining ingredients to the mat and knead it to incorporate.

The kebabs can be made straight away or the meat can be covered with plastic wrap and refrigerated for a few hours or overnight so that the flavors can marry.

Divide the meat into 12 portions and roll each portion into a kebab.

The kebabs can be cooked on a hot barbeque grill or in a cast-iron skillet.

Warm the skillet over medium-high heat and add 2-3 tablespoons of olive oil to it.

Pan-fry the kebabs in a few batches (4-5 at a time) about 4 minutes per side. Transfer the cooked kebabs onto a serving platter.

Prepare the vegetables.

Cut the tomatoes into quarters. Alternatively, leave them whole if cooking them on a barbeque grill.

Slice the bell peppers into cubes or big chunks and discard the seeds.

Add the veggies to the cast-iron skillet. Cook them over medium-high heat for about 3 minutes on each side or until they begin to soften.

Serve the kebabs and grilled veggies with Mediterranean Rice Pilaf, quick pickled red onions, and toasted pita/naan bread.

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• 

  Lodge Pre-Seasoned Cast Iron Skillet with Assist Handle Holder, 12", Red Silicone

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  Aroma Housewares 20 Cup Cooked (10 cup uncooked) Digital Rice Cooker, Slow Cooker, Food Steamer, SS Exterior (ARC-150SB),Black

Ingredients

• 1 English cucumber, peeled
• 1 and 1/2 cups Greek yogurt
• 1/2 cup sour cream
• 1-2 garlic cloves minced
• 1/2 teaspoon of salt, or to taste
• freshly ground black pepper
• 1 teaspoon chopped dill
• olive oil for drizzling
• pita bread for dipping

Instructions

1. Grate the cucumber and sprinkle with some salt. Set aside in a bowl to release excess liquid.
2. In the meantime, combine the yogurt, sour cream, garlic, salt and pepper in another bowl and mix well.
3. Squeeze the cucumber with your hands or in a clean kitchen towel and discard the liquid it releases.
4. Add the shredded cucumber to the dip and stir to incorporate. Add dill and mix well.
5. Drizzle with olive oil and your creamy sauce is ready!
6. Serve with crunchy veggies, pita, kebabs....the sky's the limit!!
7. Enjoy!

Ingredients

• 2 cups medium grain rice or basmati, rinsed and soaked in water for 10 minutes
• 1 cup cut up vermicelli
• 3 cups low sodium chicken stock or water
• ​juice of 1 lemon
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• salt and pepper to taste

​Garnish:

• chopped fresh parsley leaves

Instructions

1. Heat olive oil with 2 tablespoons butter over medium- high heat. Add vermicelli and cook constantly tossing until golden brown and toasted. Careful not to burn them.
2. Strain rice and add to the pot. Stir to incorporate.
3. ​Add the chicken stock, lemon juice, 2 tablespoons butter, salt and pepper.
4. ​Bring to a boil and allow the liquid to reduce until it just covers the rice.
5. ​Cover the pot with the lid and reduce heat to a simmer. Allow to cook without uncovering for 15 minutes.
6. ​Toss and fluff with a fork.
7. ​Enjoy!