Paleo Beef Kebabs with Chunky Tzatziki

Boy, it was tough to get up this morning! I stayed up far too late watching movies and chatting with Kevin on Skype. My routine always gets a bit mixed up when Kevin’s in the UK for work. Falling asleep on the couch in the early evening, waking up to chat at 11pm, and sleeping through my alarm are regular activities.

I’m proud of myself for peeling myself out of bed this morning, making a big smoothie, and snuggling up in my office. It feels like it’s going to be another scorcher today, so it’ll be good to get as much work done as possible before the house gets so hot I feel like I’m going to pass out. Every year around this time I get the feeling that passing on installing that outrageously expensive air conditioner was a poor choice. On the other hand, the heat of the house largely has to do with my inability to resist the temptation of turning the oven on. I had soup for dinner last night. Who does that when it’s over 80F in their house?

I’m a piece of work… as my Mom would say.

And hey, if you like to keep your house at a nice 80+ degrees too, make these kebabs in your oven!

If you’re of the sane population, a barbecue would suffice.

This recipe was developed for Happy Days Goat Dairy. For the goat yogurt version of this recipe, click here.

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Beef Kebabs with Chunky Tzatziki
Author: 
Recipe type: Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free
Prep time: 
Cook time: 
Total time: 
Serves: 6 kebabs and 1 cup tzatziki, 6 servings
 
Delicately spiced beef kabobs sprinkled with sweet currants, served up with a side of fresh dairy-free tzatziki.
Ingredients
Tzatziki
Kebabs
  • 1-1/2 lb. extra lean ground beef
  • ½ small onion, peeled and coarsely grated
  • ¼ cup blanched almond flour
  • ¼ cup dried currants
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
Instructions
  1. Preheat oven to 375F and place 6 bamboo skewers in water.
  2. To make the tzatziki, cut cucumber in half lengthwise and remove seeds with a spoon. Chop up into small pieces.
  3. Mince garlic into a bowl with all ingredients. Stir to combine, cover and place in the refrigerator to help develop the flavors while you cook the kebabs.
  4. To make the kebabs, drop all ingredients into a large-sized bowl and mix with your hands until incorporated.
  5. Separate the meat mixture into 6 even portions and begin to shape handfuls of the meat mixture into sausage-like shapes, about 5 inches long around the soaked skewers.
  6. Place completed kebabs on a parchment paper lined baking sheet.
  7. Repeat with remaining meat mixture. Once complete, bake in the preheated oven for 25-30 minutes or until internal temperature reaches 160F.
  8. Remove from the oven, plate with tzatziki and serve.
    Notes
    For the barbecue, preheat grill. After it's preheat, oil your cooking surface and place assembled kebabs over top. Grill approximately 6-7 minutes per side.

    Preheat oven to 375F and place 6 bamboo skewers in water.

    To make the tzatziki, cut cucumber in half lengthwise and remove seeds with a spoon. Chop up into small pieces.

    Mince garlic into a bowl with all ingredients. Stir to combine, cover and place in the refrigerator to help develop the flavors while you cook the kebabs.

    To make the kebabs, drop all ingredients into a large-sized bowl and mix with your hands until incorporated.

    Separate the meat mixture into 6 even portions and begin to shape handfuls of the meat mixture into sausage-like shapes, about 5 inches long around the soaked skewers.

    Place completed kebabs on a parchment paper lined baking sheet.

    Repeat with remaining meat mixture. Once complete, bake in the preheated oven for 25-30 minutes or until internal temperature reaches 160F.

    Remove from the oven, plate with tzatziki and serve.

    Each serving is under 220 calories and really high in protein. Served with a side of fresh veggies and you have one clean and delicious meal!

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    Comments | Leave Your Comment

      • Hi Beth – I linked to the yogurt in the recipe. It’s almond yogurt and really, really good!

        • Hey yeh I checked the link and it just went back to the same page, doesn’t seem to be working. But good to know that it is almond, I tried one that was just OK, but maybe in something like this it would be better. Thanks.

          • Oh, haha that’s cruel of me! No idea what happened there. Thanks for fixing that. It’s called Amande yogurt. I never eat it plain, but it’s great in recipes and blended with banana to make pudding.

    1. Wow Leanne, you’ve managed to make beef look so bright and colourful!! Love these pics. I’m with you on heating up the house… we have a BBQ but it’s off of our basement entrance and switching on the oven (as painful as it sounds in the summer) is just so much easier! When I DO barbeque though, there’s nothing the oven can do to compare. It’s just so good!! Good for you for getting out of bed… I know I’m definitely feeling like I could have used a couple more hours of zzz’s this morning!

      • You’re right, nothing beats the barbecue. Luckily for us, ours is right off the kitchen but sometimes it is just a bit easier to turn on the oven than deal with taking off the cover, brushing it off… haha when I’m hungry, all those extra steps are just too much!

      • It was darn good soup, I’ll tell you that much. Had to have been, I was sweating bullets!

    2. At first I read, “I’m proud of myself for peeing myself out of bed this morning” instead of peeLing.. haha I was going to say Leanne! Jeez! ;) And I’m totally with you on making hot meals when it’s super hot in the house. Or baking. I don’t understand the things I do sometimes.

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