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Anise-Marinated Beef Kabobs with Lebneh Feta Raita

Anise-Marinated Beef Kabobs with Lebneh Feta Raita
Serves 2
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.
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Beef Kabobs
  1. 3 tablespoons finely chopped flat-leaf parsley
  2. 2 tablespoons chopped garlic
  3. 1 tablespoon fresh thyme leaves
  4. 1 heaping teaspoon anise seed
  5. 1 teaspoon fennel seed
  6. 1 teaspoon dried oregano
  7. 3 tablespoons extra-virgin olive oil
  8. 2 tablespoons red wine vinegar
  9. 1 pound beef sirloin, cut in large cubes
Lebneh Feta Raita
  1. 4 ounces Lebneh (soft, spreadable cheese made from yogurt)
  2. 2 ounces feta cheese, crumbled
  3. Half a cucumber, peeled, seeded, and diced
  4. 1 teaspoon grated lemon zest
  5. Salt and freshly ground pepper
Instructions
  1. 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.
  2. 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.
  3. Combine all ingredients in a small bowl to make a paste. Form into balls about the size of a walnut. Refrigerate until serving.
culture: the word on cheese http://culturecheesemag.com/

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