Greek beef kebabs with arugula-blueberry salad

• Cut a small corner from the ground beef packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
• Peel and finely chop enough onion to measure ½ cup [1 cup].

In a large bowl, combine the ground beef, onion, raisins, and Greek spice blend. Season with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into 6 [12] ovals, each about ¾ inch thick; thread each onto a wooden skewer and save the remaining skewers for another use.

• Cut the lemon in half crosswise.

In a dry large frying pan over high heat, add the lemon halves, cut sides down, and cook until lightly browned, 1 to 2 minutes. Transfer to a plate. Do not clean the pan.

In the same pan over medium heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the souzoukaklia and cook, turning occasionally, until browned and cooked through, 2 to 4 minutes per side. Transfer to a plate. Meanwhile, prepare the salad.

• Using the bottom of a bowl or cup, lightly crush the hazelnuts.
• Juice enough seared lemon to measure 2 teaspoons [4 tsp]; set aside the remaining lemon for serving.

In a medium bowl, toss together the arugula, blueberries, hazelnuts, lemon juice, and 1 to 2 teaspoons oil. Season to taste with salt and pepper.

Transfer the souzoukaklia to individual plates and squeeze the remaining juice from the seared lemon halves over them. Serve with the arugula-blueberry salad.