Anise-Marinated Beef Kabobs with Lebneh Feta Raita
Spice up the summer grilling routine with these aromatic, garlic- and anise-marinated kabobs. The fresh herbs in the marinade complement the satisfying richness of the raita.
- 3 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons chopped garlic
- 1 tablespoon fresh thyme leaves
- 1 heaping teaspoon anise seed
- 1 teaspoon fennel seed
- 1 teaspoon dried oregano
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 pound beef sirloin, cut in large cubes
Lebneh Feta Raita
- 4 ounces Lebneh (soft, spreadable cheese made from yogurt)
- 2 ounces feta cheese, crumbled
- Half a cucumber, peeled, seeded, and diced
- 1 teaspoon grated lemon zest
- Salt and freshly ground pepper
- Combine the parsley, garlic, thyme, anise seed, fennel seed, and oregano in a medium bowl. Whisk in the oil and vinegar to make a marinade. Add the beef cubes and marinate for 2 hours.
- Skewer the beef cubes and grill over medium heat until the outside is browned and the inside is cooked as desired (about 3 minutes on each side for medium to medium-rare, depending on the size of the cubes). Top each kabob with a ball of the raita and serve.
- Combine all ingredients in a small bowl to make a paste. Form into balls about the size of a walnut. Refrigerate until serving.
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