SPICED BURGERS WITH CUCUMBER YOGURT
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix the cucumber, yogurt, cilantro, 1/2 teaspoon salt, and pepper to taste in a bowl. Set aside while you make the burgers.
- Combine the beef, onion, garlic, curry powder, 1/2 teaspoon salt and 1/8 teaspoon pepper in a bowl and mix with your hands until just combined. Form into four 4-inch-wide patties, about 1/2 inch thick.
- Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the burger patties and cook, turning once, until cooked through, 7 to 8 minutes for medium.
- Place the burgers on the buns. Stir the cucumber-yogurt mixture and spoon on top. Serve the burgers with sweet potato chips and pickled okra.
Nutrition Facts : Calories 428 calorie, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 80 milligrams, Sodium 765 milligrams, Carbohydrate 25 grams, Fiber 2 grams, Protein 30 grams
SPICED BEEF AND CHICKEN KABOBS WITH CUCUMBER YOGURT
Steps:
- For the yogurt sauce: Stir together the yogurt, mint, lemon juice and cucumbers. Add salt to taste. Refrigerate while the meat marinates. (The sauce can be made up to 1 day ahead.)
- For the kabobs: Mix the yogurt, cilantro, coriander, cumin, turmeric, allspice, 2 tablespoons of the olive oil, 1 1/2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl. Add the beef and chicken (you can separate them into 2 bowls if you prefer) and toss to coat in the marinade. Cover and refrigerate for at least 1 hour and up to 3 hours.
- Prepare a grill for cooking over medium-high heat.
- Toss the peppers and onions with the remaining 1 tablespoon olive oil. Season with 1/2 teaspoon salt and pepper to taste.
- Thread the chicken and beef onto separate skewers (about 5 pieces of meat per skewer), threading a piece of onion between each piece of meat--for even cooking, avoid overcrowding the skewers. Use 2 skewers to thread the peppers, to make them easier to turn. (Make 4 double skewers with 3 peppers each.)
- Grill the kabobs, turning occasionally, until lightly charred on the outside and cooked through, 6 to 7 minutes for the beef (medium-rare), 10 to 12 minutes for the chicken, and about 12 minutes for the vegetables.
- Serve the kabobs with lemon wedges and the yogurt sauce on the side.
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