Paleo Beef Kebabs with Chunky Tzatziki

August 22, 2012 By Leanne Vogel October 5, 2017

Boy, it was tough to get up this morning! I stayed up far too late watching movies and chatting with Kevin on Skype. My routine always gets a bit mixed up when Kevin’s in the UK for work. Falling asleep on the couch in the early evening, waking up to chat at 11pm, and sleeping through my alarm are regular activities. I’m proud of myself for peeling myself out of bed this morning, making a big smoothie, and snuggling up in my office. It feels like it’s going to be another scorcher today, so it’ll be good to get as much work done as possible before the house gets so hot I feel like I’m going to pass out. Every year around this time I get the feeling that passing on installing that outrageously expensive air conditioner was a poor choice. On the other hand, the heat of the house largely has to do with my inability to resist the temptation of turning the oven on. I had soup for dinner last night. Who does that when it’s over 80F in their house? I’m a piece of work… as my Mom would say. And hey, if you like to keep your house at a nice 80+ degrees too, make these kebabs in your oven! If you’re of the sane population, a barbecue would suffice.

This recipe was developed for Happy Days Goat Dairy. For the goat yogurt version of this recipe, click here.

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Beef Kebabs with Chunky Tzatziki

Author: Leanne Vogel

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 6 kebabs and 1 cup tzatziki, 6 servings

Delicately spiced beef kabobs sprinkled with sweet currants, served up with a side of fresh dairy-free tzatziki.

Ingredients

Tzatziki

½ cup dairy-free yogurt
½ English cucumber, seeded and diced
1 tablespoon finely chopped fresh dill
1 tablespoon fresh lemon juice
1 garlic clove, minced
2 teaspoon extra-virgin olive oil
1 teaspoon white wine vinegar
¼ teaspoon sea salt
Freshly ground black pepper, to taste

Kebabs

1-1/2 lb. extra lean ground beef
½ small onion, peeled and coarsely grated
¼ cup blanched almond flour
¼ cup dried currants
1 large egg
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon sea salt

Instructions

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.

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Notes

For the barbecue, preheat grill. After it's preheat, oil your cooking surface and place assembled kebabs over top. Grill approximately 6-7 minutes per side.

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.