Lebanese-Style Beef Kabobs with Cucumber-Tomato Salad & Paprika Yogurt

Directions

1. Soak wooden skewers if using them, readying them for later use.
2. Mince the garlic and start it in a small bowl to catch its aroma.
3. Thinly slice half the onion and add to the garlic; mince the remaining onion and set it aside in another bowl.
4. Pour vinegar and a pinch of salt over the thinly sliced onions and garlic, then let them marinate while you prep the rest.
5. Rinse and pat dry the parsley; remove the stems and finely chop the leaves, keeping some for the salad.
6. Combine the chopped parsley, ground beef, and all the listed spices with the minced onion in a mixing bowl; mix until evenly blended.
7. Shape the beef mixture into eight short sausages using a ¼ cup measure, then thread two onto each skewer (or skip skewers and cook directly).
8. Spread a light layer of oil on the kabobs and on the baking sheet to prevent sticking.
9. Heat a grill pan, outdoor grill, or skillet over medium-high heat; meanwhile whisk yogurt with paprika and a pinch of salt and set aside.
10. Cook the skewered beef, turning every few minutes, until browned and cooked through, about 10–12 minutes; transfer to a plate and loosely cover with foil.
11. Dice the cucumber and tomatoes, then toss them with the marinated onions to finish the salad; drizzle with oil and season with salt and pepper as needed to combine.
12. Serve the salad and kabobs together, offering the paprika yogurt on the side.