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| Courtesy of Cooking Light |
Ingredients
1/2 pound 90% lean ground sirloin
1 teaspoon ground cumin
1/2 teaspoon plus a dash of kosher salt, divided
1/4 teaspoon black pepper, divided
4 teaspoons extra-virgin olive oil, divided
1/2 English cucumber, halved lengthwise and thinly sliced (about 1 1/4 cups)
1/2 cup thinly sliced shallot
1/4 cup chopped fresh mint, divided
3 1/2 teaspoons white distilled vinegar, divided
3 tablespoons plain whole-milk Greek yogurt
Instructions
Preheat a grill to medium-high (about 450°F), or heat a grill pan over medium-high. Combine ground beef and cumin in a bowl. Divide beef mixture into 2 (4-ounce) portions, and gently shape 1 portion around each of 2 (10-inch) skewers, patting the meat flat. Sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon black pepper, and brush evenly with 1 teaspoon oil. Place skewers on grates, and grill, uncovered, until a thermometer inserted in thickest portion reads 165°F, 4 to 5 minutes per side.
Combine cucumber, onion, 1 1/2 Tbsp. mint, 1 tablespoon vinegar, 1/4 teaspoon salt, remaining 1 tablespoon oil, and remaining 1/8 teaspoon black pepper in a bowl; whisk to combine.
Stir together yogurt, remaining mint, remaining 1/2 teaspoon vinegar, and remaining dash of salt in a small bowl. Divide cucumber salad among 2 plates, and top each with a skewer. Serve with yogurt sauce for dipping.
Recipe Tips
Basically a hamburger on a stick, these kebabs cook faster and have more surface contact with the grill, resulting in more crispy, juicy bites than your average bun-topped burger.
Makes 2 Servings (serving size: 1 skewer, 3/4 cup cucumber salad, and 4 tsp. yogurt)
340 calories
Cucumber and Tomato Salad
Ingredients
1 cumber peeled and slices
1 tomato cut into cubes
Combine with oil and balsamic vinegar and a pinch of salt and pepper
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