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

Greek souzoukaklia beef skewers with arugula-grape salad

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

2 Servings, 510 Calories/Serving

20 Minutes

We see a delicious Greek island vacation in your future. Just fire up these spiced beef skewers, toss together the salad—and mamma mia! You’ve just cooked your way to Mykonos.

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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
  • Your choice of protein
  • 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 8g (40% 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, Sesame.


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

Wash produce before use


Make the souzoukaklia

  • 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 medium bowl, combine the ground meat, onion, raisins, and Greek spice blend. Season with salt and pepper and mix gently until just combined. Using wet hands, shape the mixture into 6 [12] ovals, each about ¾ inch thick; thread each onto a wooden skewer.


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 souzoukaklia skewers and cook, turning occasionally, until browned and cooked through, 6 to 8 minutes. Transfer to a plate. Meanwhile, prepare the salad.


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.


Transfer the souzoukaklia skewers 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.
  • Time the cooking.
  • Remove any stems from the grapes.
  • Crush the hazelnuts.
  • Assemble the salad.