Soak 8 wooden skewers in water. In a small bowl, combine the yogurt, dill and half the garlic; season to taste with salt and pepper. Refrigerate.
Preheat a grill to medium high. In a medium bowl, combine the beef, remaining garlic, chopped parsley and cumin. Add salt and pepper to taste.
Divide the beef mixture into 4 sections. Roll each section into a 6 inch log. Thread each log lengthwise onto two parallel skewers. Wrap your index finger and thumb around the log and lightly squeeze from top to bottom to make 4 indented rings. Rub the kebabs with olive oil and grill for 6 to 8 minutes on each side, or to desired doneness.
Top each kebab with yogurt sauce. Serve with a warm pita.
Originally Submitted
5/11/2009
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