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These grilled beef skewers are a meal by themselves, but serve them up with lavash--a thin unleavened Middle Eastern bread--or flatbread for a more filling dish.

Colleen Weeden
Source: Better Homes and Gardens


Credit: Brie Passano

Recipe Summary

20 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • For marinade: In a medium bowl combine 4 tablespoons parsley, the garlic, 1 1/2 teaspoons lemon zest, 1/4 cup lemon juice, 1/4 cup olive oil, the coriander, paprika, and 1/2 teaspoon each salt and black pepper. Add beef; toss to coat. Chill, covered, 30 minutes.

  • Drain meat, reserving marinade. Thread meat accordion-style onto eight 10-inch skewers*. Thread tomatoes onto four 10-inch skewers. Grill beef on the rack of a covered grill over medium 6 to 8 minutes or until desired doneness, turning occasionally. Add tomatoes the last 2 to 3 minutes, grilling until lightly charred, turning once. Place reserved marinade in a small saucepan; heat to boiling.

  • For yogurt sauce: In a small bowl stir together yogurt, remaining parsley, 1/2 teaspoon lemon zest, 2 tablespoons lemon juice, and 1/4 teaspoon each salt and black pepper. Serve skewers with yogurt sauce and, if desired, over lavash. Drizzle with hot marinade. Top with additional parsley. Serves 4.


If using wooden skewers, soak 30 minutes before using.

Nutrition Facts

355 calories; fat 21g; cholesterol 81mg; saturated fat 5g; carbohydrates 11g; mono fat 13g; poly fat 2g; insoluble fiber 2g; sugars 6g; protein 32g; vitamin a 1523.5IU; vitamin c 44.8mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 6mg; vitamin b6 0.7mg; folate 19.8mcg; vitamin b12 3.1mcg; sodium 297mg; potassium 739mg; calcium 92mg; iron 3.4mg.