Mediterranean Beef Skewers
Greek Pasta Salad
Ingredients
- 2 lb ground round (or use ground chicken or turkey)
- 3 cloves garlic, minced
- 2 tsp paprika
- 2 tsp ground cumin
- ¼ cup chopped fresh flat-leaf parsley, divided
- ¼ cup chopped fresh cilantro, divided
- ¾ tsp salt, divided
- ½ tsp pepper, divided
- 1 (5.3-oz) carton plain Greek yogurt
- ¼ cup grated cucumber, squeezed dry with a paper towel
- 1 tsp lemon zest
- 1 Tbsp lemon juice
Instructions
- Preheat grill to medium-high heat. Combine beef, half of garlic, paprika, cumin, 3 Tbsp each parsley and cilantro, ½ tsp salt, and ¼ tsp pepper.
- Shape mixture into 6 long oval meatballs; slide meatballs onto bamboo or metal skewers (see Note).
- Grill, covered, 5 minutes per side or until no longer pink.
- Meanwhile, stir together yogurt, cucumber, lemon zest, lemon juice, half of garlic, 1 Tbsp each parsley and cilantro, and ¼ tsp each salt and pepper.
- Serve yogurt sauce with meatball kabobs.
Side Dish Ingredients
- 8 oz gluten-free penne pasta (or use other medium-size pasta)
- 2 tomatoes, chopped
- 1 cucumber, cut into half-moons
- 1 small red onion, thinly sliced
- ½ cup halved pitted kalamata olives
- 1 (4-oz) pkg crumbled feta cheese
- 3 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 2 tsp dried oregano
Side Dish Instructions
- Cook pasta according to package directions; drain and run under cold water to cool.
- Transfer pasta to a bowl. Add remaining ingredients to pasta; toss. Chill until ready to serve. Season with salt and pepper to taste.
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