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BEEF KABOBS WITH CUCUMBER/TOMATO SALAD

Ingredients

8 (10-inch) flat wooden skewers
3 firm white bread slices, torn into small pieces
1 1/2 pounds ground beef
1/2 cup finely chopped yellow onion
1/4 cup chopped fresh flat-leaf parsley leaves
1/4 cup chopped fresh cilantro leaves
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper
Vegetable cooking spray
8 pita rounds, warmed
Salad Ingredients
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon chopped fresh oregano
1 1/2 pounds cucumbers, peeled, seeded, and sliced
1 cup grape tomatoes, halved
1/2 cup thinly sliced red onion
2 tablespoons fresh mint leaves
2 tablespoons fresh flat-leaf parsley leaves
2 tablespoons chopped fresh dill
Kosher salt and freshly ground black pepper
1/2 cup crumbled feta cheese

Yogurt Tahini Sauce Ingredients

3/4 cup Greek yogurt
1 garlic clove, minced
2 tablespoons tahini
1 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
1/8 teaspoon kosher salt
Olive oil
Black pepper

Preparation
1. Soak skewers in water 30 minutes. Meanwhile, place bread and water to cover in a small bowl; let stand 10 minutes. Using hands, squeeze excess liquid from bread; transfer bread to a large bowl. Stir in beef and next 9 ingredients.
2. Coat cold grill grate with cooking spray. Preheat grill to 400° (medium-high) heat. Divide ground beef mixture into 8 portions, and chill 10 minutes. Press and flatten each portion around a skewer, forming a 4- to 5-inch oval.
3. Grill, covered with grill lid, 7 to 8 minutes or until golden brown, turning once. Serve warm with pita rounds, Yogurt-Tahini Sauce, and Herbed Cucumber-and-Tomato Salad.
MAKE IT AHEAD Prepare these kabobs up to two days in advance, and store in the fridge. Pop them on the grill just before you're ready to serve.
4. Yogurt prep: Whisk together yogurt, garlic clove, tahini, fresh lemon juice, ground cumin, and kosher salt in a small bowl. Drizzle with olive oil, and sprinkle with black pepper.
5. Salad Prep: Whisk together first 3 ingredients in a small bowl. Toss together cucumbers, next 5 ingredients, and vinegar mixture in a large bowl. Season with salt and pepper. Sprinkle with feta.

                                                                                 This is how mine came out: 


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