Paleo Ground Beef Kebabs with Tzatziki Sauce

Yesterday, I made yogurt—a ton—so much yogurt that I’ve been goggling “leftover yogurt” and “recipe” since this morning. After quite a bit of meandering, I decided to make Tzatziki and kebabs. And they were delicious! Lamb is the preferred meat for this recipe, but I happened to have a pound of ground beef on hand and found it to be a wonderful variation.

Ingredients:
1 Yellow onion, grated and drained
1 pound ground beef
¼ cup cilantro, chopped
1 Tablespoons mint, chopped
2 cloves garlic, minced
1 egg
½ cup almond flour
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1 Tablespoon lemon juice
1 teaspoon salt
1 teaspoon pepper

Instructions:
After grating your onion, drain it through a strainer expressing as much of the juice as possible.
In a large bowl, mix the drained onion, ground beef, cilantro, mint, garlic, egg, almond flour, salt, pepper, turmeric, cumin, coriander and lemon juice until well combined.

Divide your mixture into six balls and shape into long, narrow cylinders. 

(I found a sushi mat to be the perfect tool for this)

Slide the meat onto skewers, pressing it tight as you go.

Kebabs are best cooked grilled over an open flame, but if you’re having a bit of rain, like I was, a quick broil works just as well. I would suggest cooking for 7 minutes on the first side and flipping for an additional three.

I served the kebabs on garlic naan with salad greens and Tzatziki sauce.

Tzatziki sauce
Ingredients:
¼ cup cilantro, chopped
1 Tablespoon fresh mint, chopped
1 cucumber, peeled, seeded and chopped
1 cup yogurt
2 cloves garlic, minced
salt & pepper to taste

Instructions:

Mix everything in a bowl, letting it sit for a good fifteen minutes so the flavors can mingle a bit and enjoy!

Also make a nice chopped salad!


Delicious Esquites, A Mexican Sweet Corn Salad Recipe

Esquites is Mexican Street corn, but I've adapted the recipe to make a summer corn salad that's the best corn salad you are ever going to eat—EVER. Even if you think you already make a kicking corn salad, you have to try this recipe. Have to. It’s that delicious. Roasted corn flavored with cumin, chili powder, butter and mayo, it has all the flavors of Mexican street corn without all the fuss.

Traditional Esquites calls for fresh corn, but I’ve found that frozen not only tastes just as delicious, but halves the prep time.

INGREDIENTS:
4 bags of frozen corn
4 Tablespoons butter
1 teaspoon salt
1 lime, juiced
½ Tablespoon chili powder
½ Tablespoon cumin
½ cup mayonnaise
½ cup of red onion, chopped
1 cup of cilantro, chopped

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