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!