Coppola Feast

Greek Beef Skewers

Tailgate Time

These Greek Beef Skewers with riced Cauliflower Tabbouleh will be the perfect new addition to your weeknight meal rotations when you are looking for something low carb with lots of flavor. Once the patties come together with lemon zest, oregano, chili flakes and egg, you’ll need a wooden or metal skewer for the beef. For the tabbouleh, you can either grate your own cauliflower rice or grab a frozen package from the store for something quicker. Fresh mint, garlic and parsley make this cool side dish refreshing in the late summer heat! Pair this with Diamond Collection Merlot.

Two Greek beef skewers on a plate with lemon wedges, a fork and cauliflower tabbouleh.


15min Prep, 25min Cook, 40min Total


  • 1 lemon
  • 2 lb ground beef
  • 1 large egg, lightly beaten
  • ½ cup grated onion
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1 tsp pepper
  • ½ tsp crushed red pepper


  1. Preheat oven to 400°F. Grate zest from lemon. Combine zest and remaining ingredients. Shape into 18 oblong patties around wooden or metal skewers. Place skewers on a rack on a foil-lined rimmed baking sheet.
  2. Bake 20 to 25 minutes or until done. Immediately remove skewers from rack.

Cauliflower Tabbouleh
Side Dish Ingredients

  • 2 (12-oz) pkg frozen riced cauliflower
  • 1 Tbsp olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • 1 cup chopped red bell pepper
  • 1 cup chopped fresh parsley
  • ½ cup lemon juice
  • ¼ cup chopped fresh mint
  • 4 green onions, chopped
  • 2 cloves garlic, minced

Side Dish Instructions

  1. Preheat oven to 400°F. Combine cauliflower, oil, salt, and pepper on a large rimmed baking sheet. Bake 25 minutes or until browned, stirring once.
  2. Transfer cauliflower to a large bowl, and add remaining ingredients. Cover and chill until ready to serve.


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