Greek souzoukaklia beef skewers with arugula-grape salad

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

Greek souzoukaklia beef skewers with arugula-grape salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Carb-Conscious, <600 Calories

2 Servings, 510 Calories/Serving

20 Minutes

Made with ground beef and raisins and seasoned with warm spices, these simple Greek-inspired kebabs cook up beautifully on the stovetop.

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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.
  • 10 ounces ground beef
  • 1 organic yellow onion
  • 3 tablespoons raisins
  • Sunbasket Greek spice blend (cinnamon - cayenne - coriander - coconut sugar - nutmeg)
  • Wooden skewers
  • 1 organic lemon
  • ¼ pound organic red or other grapes
  • 3 tablespoons dry-roasted hazelnuts
  • 3 ounces organic baby arugula or other leafy greens

Nutrition per serving

Calories 510, Total Fat 33g (42% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 85mg (4% DV), Total Carb. 35g (13% DV), Fiber 6g (21% 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 the beef souzoukaklia

  • 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 medium 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, shape the beef mixture into 6 [12] ovals, each about ¾ inch thick; thread each onto a wooden skewer.

2

Sear the lemon; cook the souzoukaklia

  • 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. In the same pan over medium heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the beef souzoukaklia and cook, turning occasionally, until browned and cooked through, 6 to 8 minutes. Transfer to a plate. Meanwhile, prepare the salad.

3

Make the arugula-grape salad

  • Remove any stems from the grapes; cut the grapes in half.
  • Using the bottom of a bowl or cup, lightly crush the hazelnuts.
  • Squeeze enough juice from one of the seared lemon halves to measure 1 teaspoon [2 tsp]; set aside the lemon halves for serving.
In a medium bowl, toss together the arugula, grapes, hazelnuts, 1 teaspoon [2 tsp] lemon juice, and 1 to 2 teaspoons oil; season to taste with salt and pepper.

Serve

Transfer the beef souzoukaklia to individual plates and squeeze the remaining juice from the seared lemon halves over them. Serve with the arugula-grape salad.
Kids Can!
  • Measure the onion.
  • Remove any stems from the grapes.
  • Crush the hazelnuts.
  • Assemble the arugula-grape salad.