HERBED BEEF KEBABS WITH FETA SAUCE

Wow.  This recipe exceeded my expectations, so delicious. Sorry this was not a great picture, it does not do the kebabs justice.   This is a great way to make use of all the fresh herbs in the garden. This is the 2nd time I have made Kebabs – first post will be down the road, as it was done in the oven – and now, we are so into the BBQ.  Note: we used soaked bamboo skewers, doable but I think I will invest in metal skewers for the convenience.

1 lb. Of lean ground beef (I used hormone/antibiotic free)
1 rounded tsp. Fresh finely minced rosemary
2 minced garlic cloves
1 Tblsp. Fresh finely minced flat leaf Parsley
2 large mint leaves, finely minced
salt and pepper
Mix all the above ingredients and shape into small balls, about 1 inch in size.  Refrigerate a couple of hours for the herbs to infuse together.
14 Organic Crimini Mushrooms, wiped clean, stem on slightly trimmed
juice of 1 lemon
1 roughly chopped garlic clove
remove about 2 inches of rosemary leaves off of the stem
olive oil
salt and pepper
Grape tomatoes

Combine the lemon, garlic, rosemary, salt and pepper, and enough olive oil to taste.  Add the mushrooms, stirring to coat well, then turn the mushrooms onto their tops to marinate in the fridge – about 2-3 hours.  I also soak bamboo skewers for a couple of hours.
When ready to assemble Kebabs, start with a meat ball, then a mushroom, then a tomato, meatball, mushroom, tomato, ending with a 3rd meatball.  Save the mushroom marinade to brush on the Kebabs while they are grilling.

We did these on the BBQ, about 5 minutes per side medium to medium high heat.

This feta sauce was inspired by Emeril at the Grill. I am sooo loving this BBQ cook book...it has been awesome!   His original recipe can be found on page 95.  I made a number of changes, based on what I had on hand. Oh, and guess what?  This sauce is awesome on sauted broccoli and other veggies, so, so, good.

FETA SAUCE:
¾ cup yogurt or yogurt cheese
½ cup grated Feta Cheese
1 minced garlic clove
2 Tblsp. Extra Virgin Olive Oil
1 tsp. Finely minced fresh Rosemary
3 Tblsp. Fresh minced chives
juice of half a lemon
salt and pepper to taste

This is a thick sauce, but once you pour it over the kebabs, it will start to melt, so so yum!  We had this with leftover pasta salad, a perfect match.

Ina Gawne
author

2 comments on “HERBED BEEF KEBABS WITH FETA SAUCE”

  1. I'll have to try this. I love Greek food. Sometimes I can find Goat Feta that's been aged 6 mos and my little boy loves it, he'll eat it plain.

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