In order to bring you the best organic produce, some ingredients may differ from those depicted.
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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.
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.
Instructions
Wash produce before use
1
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.
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 souzoukaklia skewers 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.
Serve
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.