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


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; 21 g total fat; 5 g saturated fat; 2 g polyunsaturated fat; 13 g monounsaturated fat; 81 mg cholesterol; 297 mg sodium. 739 mg potassium; 11 g carbohydrates; 2 g fiber; 6 g sugar; 32 g protein; 0 g trans fatty acid; 1524 IU vitamin a; 45 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 1 mg vitamin b6; 20 mcg folate; 3 mcg vitamin b12; 92 mg calcium; 3 mg iron;