Red Meat Allergy Friendly Feta-Stuffed Beef Kebabs with Briny Olives

Total time1 hr 5 min

Prep time20 min

Cook time15 min

4.7

(16)

Red Meat Allergy Friendly Feta-Stuffed Beef Kebabs with Briny Olives

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Ingredients

4 servings

For the kebabs

1 ½ lb ground beef (80/20)
½ cup kalamata olives, pitted and finely chopped
¾ cup feta cheese, crumbled
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
½ tsp black pepper
¾ 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
¼ tsp kosher salt

For serving

¼ 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 — 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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