Greek beef skewers with arugula-pear salad and hazelnuts

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Greek beef skewers with arugula-pear salad and hazelnuts

Soy-Free, Gluten-Free, Paleo, Dairy-Free, Mediterranean, Carb-Conscious, Lean & Clean, Spicy

2 Servings, 520 Calories/Serving

15 Minutes

Warming spices like cinnamon, cayenne, and coriander dance with plump, sweet raisins in these Greek-inspired beef skewers. Meat on a stick never tasted so good.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • 3 tablespoons raisins
  • Sunbasket Greek spice blend (cinnamon - cayenne - coriander - coconut sugar - nutmeg)
  • Wooden skewers
  • 1 organic d’Anjou or other pear
  • 3 tablespoons dry-roasted hazelnuts
  • 1 organic lemon
  • 3 ounces organic baby arugula or other leafy greens

Nutrition per serving

Calories 520, Total Fat 33g (42% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 85mg (4% DV), Total Carb. 38g (14% DV), Fiber 8g (29% DV), Total Sugars 22g (Incl. 0g Added Sugars, 0% DV), Protein 24g
Contains: Tree Nuts (coconut, hazelnut)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make and cook the skewers

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

In a large bowl, combine the onion, meat, raisins, and Greek spice blend. Season generously 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.

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

2

Make the arugula-pear salad

  • Core and cut the pear into 1-inch pieces.
  • Using the bottom of a bowl or cup, lightly crush the hazelnuts. 
  • Cut the lemon into wedges for garnish. [Cut 1 lemon into wedges; save the remaining lemon for another use.]

In a large bowl, toss together the arugula, pear, hazelnuts, and 1 to 2 teaspoons oil. Season to taste with salt and pepper. 

Serve

Transfer the skewers and arugula-pear salad to individual plates. Serve with the lemon wedges.

Kids Can!
  • Measure the onion.
  • Crush the hazelnuts.
  • Assemble the arugula-pear salad.