Nickel Allergy Friendly Feta-Stuffed Beef Kebabs with Briny Olives
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Learn more āIngredients
4 servings
For the kebabs
- 1 Ā½ lb ground beef (80/20)
- Ā½ cup kalamata olives, pitted and finely chopped
- Ā¾ cup feta cheese, crumbled
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Ā½ tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- Ā½ tsp black pepper
- Ā¾ tsp kosher salt
- 1 tbsp olive oil
For the yogurt sauce
- 1 cup plain whole-milk yogurt
- 2 tbsp fresh mint, finely chopped
- 1 tbsp fresh lemon juice
- 1 clove garlic, minced
- Ā¼ tsp kosher salt
For serving
- Ā¼ cup kalamata olives, pitted and halved, for serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the ground beef, chopped Kalamata olives, feta, garlic, cumin, smoked paprika, oregano, black pepper, salt, and olive oil. Mix with your hands until just combined ā do not overwork the meat, or the kebabs will be dense.
- 2
Divide the mixture into 8 equal portions. Press each portion firmly around a skewer, shaping it into a log about 5 inches long and 1 inch thick. Set on a plate, cover, and refrigerate for 30 minutes so the kebabs firm up and hold their shape on the grill.
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