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
Janie spends a day in the life with Pilar Martinez,and helps with her variety of chores on the massive Centennial Ranch in Dillon, Montana.
For three Days, Where The Food Comes From drove around the coastline of the beautiful state of North Carolina visiting five potato farms and attending two business functions sponsored by North Carolina Potato Association.
