Mediterranean Beef Kebabs w/ Tzatziki

Ingredients

• BEEF KEBABS:
• 1 medium onion, minced
• 2 garlic cloves, minced
• 1 cup fresh parsley, minced
• 1 1/2 pounds Steakhouse Elite Grass-Fed Ground Beef
• 1/2 cup finely ground almond flour + 1 tablespoon water
• Kosher Salt and Freshly Ground Black Pepper
• 4 teaspoons Mediterranean or Greek seasoning
• SIDE SALAD:
• 1 large tomato, sliced
• 1 red onion, sliced
• 1 cucumber, sliced
• Parsley, chopped
• Mint, chopped
• Feta Cheese, crumbled
• TZATZIKI:
• 3 Persian, Kirby or ½ English cucumbers, cut into ¼-inch pieces
• Kosher salt
• 1 cup plain Greek yogurt
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove, lightly crushed
• ¼ cup chopped mint

Instructions

1. BEEF KEBABS:
2. Soak 10 wooden skewers in water for about 30 minutes to 1 hour, removing when ready to start making beef kebabs. Lightly oil a grill or grill pan and preheat to medium-high.
3. Finely mince the onion, garlic, and parsley and place in a large mixing bowl. Add the ground beef, almond flour/water mixture, salt and pepper and Mediterranean spices. Mix together with your hands until well combined. Alternatively, you can mince all the ingredients together in a food processor.
4. Take a handful portion of the meat mixture and mold it on a wooden skewer into a long log-shaped kebab about 1 inch wide. Repeat with the rest of the meat and skewers, laying them on a large baking sheet lined with parchment paper or foil.
5. Place the beef kebabs on the grill and cook for 4 minutes on one side, turn over and cook for another 3-4 minutes.
6. Serve the kebabs with a side salad made of sliced tomatoes, onions, cucumbers, parsley, mint and feta cheese with a side of tzatziki for dipping.
7. TZATZIKI:
8. Toss cucumbers with a few generous pinches of salt in a small bowl; firmly squeeze several times with your hands to release excess water. Drain.
9. Mix cucumbers, yogurt, oil, lemon juice, and garlic in a medium bowl; season with salt. Let sit at room temperature 15–20 minutes; discard garlic. Stir in mint just before serving.
10. Do Ahead: Tzatziki can be made 2-3 days ahead (without mint). Cover and chill in the refrigerator, and add fresh mint just before serving.

Notes