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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

Gallery

Credit: Brie Passano

Recipe Summary

hands-on:
20 mins
total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.
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