Sesame Free 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
- 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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