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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3/4 | cup (8 fl oz) | Yogurt, plain, low fat | 1/4 | cups pared, chopped | Cucumber, grated and wrung out in towel | 1/2 | teaspoon | spices, dill weed, dried | 1 | clove | garlic, finely chopped | 1 | dash | salt, to taste | 1 | dash | pepper, to taste | 3/4 | pound | extra lean ground beef | 1/4 | cup | parsley, fresh, chopped | 3/4 | tablespoon | Spices, ground cumin | 1 | tablespoon | olive oil, extra virgin | 2 | pita, large (6-1/2" dia) | pita bread, whole-wheat |
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Steps
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Sequence
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Step
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| | 1 | Soak 4 Wooden Skewers in water. In a small bowl, combine the yogurt, cucumber, dill and 1/2 of the garlic; season with salt | | 2 | Preheat grill to Med-High. In a medium bowl combine the beef, remaining garlic, parsley. | | 3 | Divide beef mixture into 2 sections. Roll each section into a 6in log. Thread logs onto 2 parallel skewers. | | 4 | Wrap your index index finger and thumb around log and gently squeeze from top to bottom to make 4 indented rings. | | 5 | Rub beef kabobs with oil and grill 6-8 minutes per side. | | 6 | Top kabob with yogurt sauce and parsley leaves on top of pita bread. |
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