with Seven Sons Gourmet Ground Beef

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Spread the love and set out a healthy serving of Spicy Beef Kabobs with Tahini Sauce. They’re easily shareable and totally delicious. Each kabob is a succulent mixture of Boulart Ciabatta Demi-Baguette and marinated Seven Sons Gourmet Ground Beef. The warm kabob pairs perfectly with a cold Tahini sauce made with Green Mountain Plain Greek Yogurt, Natalie’s Lemon Juice and Divina Extra Virgin Olive Oil. For convenience, you can make these skewers up to two days in advance. Store in the fridge and then when you’re ready, pop them on the grill when you’re ready to serve.

8 Servings

Ingredients list:
  • 8 (10-inch) flat wooden skewers
  • Boulart Ciabatta Demi-Baguette
  • 1?½ pounds Seven Sons Gourmet Ground Beef
  • ½ cup finely chopped yellow onion
  • ¼ cup chopped fresh flat-leaf parsley leaves
  • ¼ cup chopped fresh cilantro leaves
  • 1?½ tsp kosher salt
  • 1 tsp ground cumin
  • ½ tsp ground allspice
  • ½ tsp ground coriander
  • ½ tsp freshly ground black pepper
  • ½ tsp ground red pepper
  • ½ tsp Divina Extra Virgin Olive Oil
  • Tahini Sauce:
  • 1-2 garlic Cloves
  • 1/2 tsp salt
  • 3/4 cup Green Mountain Plain Greek Yogurt
  • 1/2 cup Natalie's Lemon Juice
  • 1 cup fresh parsley leaves, chopped

  1. Soak skewers in water 30 minutes. Meanwhile, place bread and water to cover in a small bowl; let stand 10 minutes. Using hands, squeeze excess liquid from bread; transfer bread to a large bowl. Stir in beef and next 9 ingredients.
  2. Coat cold grill grate with cooking spray. Preheat grill to 400° (medium-high) heat. Divide ground beef mixture into 8 portions, and chill 10 minutes. Press and flatten each portion around a skewer, forming a 4- to 5-inch oval.
  3. Grill, covered with grill lid, 7 to 8 minutes or until golden brown, turning once. Serve warm with pita rounds and Tahini Sauce.
  4. As an option, MAKE IT AHEAD Prepare these kabobs up to two days in advance, and store in the fridge. Pop them on the grill just before you're ready to serve.
  5. Tahini Sauce:
  6. Using a mortar and pestle, crush the garlic cloves with the salt into a paste (or mince the garlic and season with salt.)
  7. Add the crushed garlic, plain Greek yogurt and lemon juice to the bowl of a food processor and blend (it will be thick as it emulsifies.) Add a little bit of water and blend again until you reach the desired consistency.
  8. Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley. Enjoy!
Dairy                                             Dairy
Dinner                                            Dinner