BEEF KEBAB WITH FETA CHEESE, SPINACH AND SUN-DRIED TOMATOES
Ground Lean Meats
Ground Lean Beef
20 min
Preparation
10 min
Cooking
4
Portions
Ingredients
- 675 g (1 1/2 lbs. ) Fontaine Family lean ground beef
- 8 pita breads
avocado Tzatziki sauce
- 2 large, ripe avocados, pits removed
- Juice of half a lemon
- 1/2 English cucumber, seeded
- 1 small chili, chopped
- 1 garlic clove, minced
- 250 ml (1 cup) Greek yogurt
- 3 sprigs fresh dill, chopped
- 2 sprigs fresh coriander, chopped
- Olive oil, as needed
- Salt and pepper
toppings
- ½ onion, finely chopped
- 4 sundried tomatoes, chopped
- 2 garlic cloves, finely chopped
- 100 g (1 cup) baby spinach, chopped
- 125 ml (1/2 cup) crumbled feta cheese
- 2.5 ml (1/2 tsp.) ground cumin
- 2.5 ml (1/2 tsp.) ground fennel
- Harissa to taste
- 8 large green olives, pitted and thinly sliced
- Coriander leaves or mint, to taste
Preparation
- Mash the avocados in a bowl. Stir in remaining tzatziki ingredients and mix well. Set aside.
- In a bowl, combine ground beef, onion, sun-dried tomatoes, garlic, spinach, feta, cumin and fennel. Season with salt and pepper if desired.
- Preheat the grill to high. Oil grates.
- Using lightly oiled hands, shape 8 patties.
- Grill patties for 4-5 minutes on each side or until browned on all sides. Toast the pita breads quickly.
- Top the pita breads with a thin layer of avocado tzatziki sauce. Place patties on pita bread, harissa to taste, olives and herbs.
- Place on a serving platter and serve with remaining avocado tzatziki sauce.