Beef Kebabs with Chunky Goat Yogurt Tzatziki
Gluten-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
Spiced beef kabobs with currants, cumin and cinnamon served up with a side of fresh goat yogurt tzatziki.
Ingredients
- Tzatziki
- 1/2 cup Happy Days Plain Goat Milk Yogurt
- 1/2 English cucumber, seeded and diced
- 1 tbsp finely chopped fresh dill
- 1 tbsp fresh lemon juice
- 1 garlic clove, minced
- 2 tsp extra-virgin olive oil
- 1 tsp white wine vinegar
- 1/4 tsp sea salt
- Freshly ground black pepper, to taste
- Kebabs
- 1-1/2 lb. extra lean ground beef
- 1/2 small onion, peeled and coarsely grated
- 1/4 cup blanched almond flour
- 1/4 cup dried currants
- 1 large egg
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp sea salt
Directions
Preheat oven to 375F and place 6 bamboo skewers in water.
To make the tzatziki, cut cucumber in half lengthwise and remove seeds with a spoon. Chop up into small pieces.
Mince garlic into a bowl with all ingredients. Stir to combine, cover and place in the refrigerator to help develop the flavors while you cook the kebabs.
To make the kebabs, drop all ingredients into a large-sized bowl and mix with your hands until incorporated.
Separate the meat mixture into 6 even portions and begin to shape handfuls of the meat mixture into sausage-like shapes, about 5 inches long around the soaked skewers.
Place completed kebabs on a parchment paper lined baking sheet.
Repeat with remaining meat mixture. Once complete, bake in the preheated oven for 25-30 minutes or until internal temperature reaches 160F.
Remove from the oven, plate with tzatziki and serve.