Meatball Kebabs with Yogurt Sauce

  • 1 lb. ground beef
  • 1 lb. ground pork
  • 2 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 egg
  • 1 tsp. red pepper flakes
  • 3 tbsp. olive oil
  • salt and pepper
  • 1/2 plain Greek yogurt
  • 2 tbsp. fresh mint leaves, julienned
  • 2 tbsp. chopped pistachios
  • 1 lemon, zest and juice
  • wooden skewers, soaked in water for an hour

In a medium bowl, combine the pork, beef, egg, coriander, cumin, red pepper flakes, and olive oil. Season with 1 tsp. of salt, and pepper to taste.

Preheat grill or grill pan to medium-high heat.

While the grill is heating, split the meat mixture into about 10-14 equal amounts (depending on the size of the meatball). Form each one into a log shape and insert a soaked wooden skewer. Make sure the skewer is secure in the ground meat. Set on a plate and continue until of the meatballs are done.

Place the skewers on the grill and cook until the meat is browned and cooked through, about 7-10 minutes depending on how thick the meatballs are. If necessary, cook an additional 3-4 minutes.

In a small bowl, mix the yogurt, mint, pistachios, lemon zest, and lemon juice. Season with salt and pepper.

Scoop the yogurt onto a platter, top with the meatball kebabs, and serve. Alternate serving suggestion: serve on top of tabouli salad, and top with yogurt.

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