I like to vary up my dinner planning for the week. I could eat Mediterranean or Mexican everyday so I try to make sure there’s a mix. I do the same with meals to be blogged. It is much faster to cook without moving food to better lighting and snapping photos or making notes.
Cutthroat Kitchen had to make kebabs and one chef ended up being challenged to make his own skewers with vegetables. His were sad carrots but it did get me thinking kebabs are fun. Any food on a stick is fun! I figured we were long overdue for a meal like this. It felt balanced because of the raw veggies and grilled meat. The feta adds the saltiness and the creamy dressing added some tang. Overall is was fresh, and light but filling.
1/2 pound ground chicken/pork/veal/lamb/beef
1/2 small white onion, chopped
1/2 tsp cinnamon
1/2 tsp coriander
1/2 tsp dried oregano
1 tsp apple cider vinegar
splash of red wine
3 cups lettuce
1 tomato, chopped
1/2 cucumber, chopped
1/2 cup feta
1/4 cup Creamy Caesar/Greek/Italian dressing
Preheat a grill, grill pan, or electric indoor grill to medium-high heat.
If using bamboo skewers: soak in cold water for at least 10 minutes.
Mix ground meat, onion, spices, vinegar, red wine, salt, and pepper.
Form into 4 oblong logs onto skewers.
Brush with oil and grill.
Grill 15-20 minutes, rotating to cook through (cooking time will vary depending on the ground meat. I used ground chicken which cooked longer than beef would).
Toss together lettuce, tomato, cucumbers, and feta.
Drizzle with dressing then top with kebabs.
I loved this. The spices are so welcoming and truly make this dinner feel different. The meat is juicy and so flavorful. I love the warmth of the kebabs against the cool salad. Ahhh. So good.