Mediterranean Beef Kabobs
Lean Ground Beef, fresh parsley, and cumin are formed into meatballs and served in flatbreads for a light and fresh summer main dish. Customize these Mediterranean Beef Kabobs with your choice of toppings, like chopped veggies, lettuce greens, olives, or classic tzatziki sauce.
Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients
- 1 lb. lean Ground Beef (93% lean or more)
- 1/4 cup dry breadcrumbs
- 2 egg whites or 1 whole egg
- 2 Tbsp. fresh parsley, finely chopped
- 2 Tbsp. water
- 2 tsp. minced garlic
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 4 flatbreads (such as naan, lavash, or pita)
- 10-inch bamboo skewers, presoaked (optional)
- For Serving (optional):
- Romaine lettuce and/or fresh parsley, finely chopped
- Tomatoes, diced
- Cucumbers, diced
- Red onion, diced or thinly sliced
- Kalamata or green olives, pitted and chopped
- Tzatziki sauce
- Feta cheese crumbles
Cooking Instructions
- Heat the oven to 400°F. In a large bowl, combine ground beef, breadcrumbs, egg whites, parsley, water, garlic, cumin, salt, and pepper, mixing lightly but thoroughly. Shape into 12, 2-inch meatballs.
- Thread meatballs onto 4 10-inch skewers. Place on rack in broiler pan sprayed with cooking spray.
- Bake the meatballs in a 400°F oven for 24 to 27 minutes.
- Serve the cooked meatballs on toasted flatbreads. If desired, remove the meatballs from the skewers and garnish with toppings.
———
To access nutrition information for this recipe and even more mouthwatering beef recipes, please visit beefitswhatsfordinner.com.
Related Stories
Host Janie Johnson gets an inside look at the AQHA’s “Best of the Remuda” award winning ABar Ranch as they host their annual horse sale, an exciting event you have to see to believe.
RanchHER TV Host Janie Johnson enjoys a rip-roaring time with Morgan & Scotlyn Flitner, tenacious sisters working the family ranch, raising horses & cattle on 300,000 acres of Wyoming badlands.
Tue, 4/30/24 – 9 PM ET | 8 PM CT | 7 PM MT | 6 PM PT
RanchHER TV Host Janie Johnson joins lifelong neighbors Charity Staeffler and Sarah Kropf for a cold, icy adventure herding cattle through Oregon’s Blue Mountains.
RanchHER TV Host Janie Johnson joins lifelong neighbors Charity Staeffler and Sarah Kropf for a cold, icy adventure herding cattle through Oregon’s Blue Mountains.
RanchHER TV Host Janie Johnson joins lifelong neighbors Charity Staeffler and Sarah Kropf for a cold, icy adventure herding cattle through Oregon’s Blue Mountains.
Mon, 3/4/24 – 8 PM ET | 7 PM CT | 6 PM MT | 5 PM PT
In addition to their amazing show, RFD-TV’s “Where the Food Comes From” team also publishes a digital cookbook with recipes by people featured on the show.
