1 pound 96% lean ground beef, preferably grass fed
1 teaspoon freshly minced garlic
1 teaspoon minced peeled fresh ginger
2 teaspoons finely chopped whole scallions
1 tablespoon + 1 teaspoon all-natural low-sodium soy sauce
Sea salt, to taste
All-natural, no-sugar-added Japanese dressing (I used Follow Your Heart Organic Creamy Miso Ginger Dressing), optional (see note)
DIRECTIONS
Soak 8 (6") wooden skewers in water for at least 30 minutes (or have metal skewers ready). Preheat a grill to high.
Add the beef, garlic, ginger, scallions, and soy sauce to a medium bowl. Mix well to combine. Season with salt.
Divide the mixture into 8 equal portions. Take 1 portion and shape it around a skewer, flattening the meat so it’s about 1-1⁄2" wide and covers about 5" of the skewer’s length. Place the finished skewer on a dinner plate. Repeat with the remaining meat mixture and skewers. Transfer the plate to the freezer and let the skewers sit about 10 minutes.
Grill the skewers for 2 to 3 minutes per side, or until the meat is cooked through and no longer pink. Divide the yakitori among 4 serving plates, and serve immediately, alongside the dressing for dipping, if desired.
Note: Be careful not to overdo the dressing or the dipping. Each tablespoon of my suggested dressing adds 40 calories, 3.5 grams of fat, and 120 milligrams of sodium.
Yield: 4 servings
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