
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Mediterranean beef kebabs with pistachio relish and cauliflower mash
Paleo, Dairy-Free, Gluten-Free, Soy-Free
2 Servings, 680 Calories/Serving
30–40 Minutes
These easy paleo and gluten-free beef skewers can be cooked in a frying pan, a grill pan, or, if the weather cooperates, outside on a grill.
In your bag
- ½ ounce sun-dried tomatoes
- 10 ounces ground beef
- 1 white onion
- Fresh mint
- Kebab spice blend (baharat - granulated garlic)
- 1 head cauliflower
- Fresh dill
- 3 tablespoons roasted pistachios
- 1 wedge preserved lemon
- 1 teaspoon sherry vinegar
- Wooden skewers
Nutrition per serving
Protein: 33g (66% DV), Fiber: 7g (28% DV), Total Fat: 50g (77% DV), Monounsaturated Fat: 30g, Polyunsaturated Fat: 3g, Saturated Fat: 11g (55% DV), Cholesterol: 85mg (28% DV), Sodium: 440mg (18% DV), Carbohydrates: 24g (8% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains:
Tree Nuts
Instructions
Wash produce before use
1
Prep the sun-dried tomatoes
While the tomatoes soak, prepare the beef mixture.
2
Prep the beef mixture
- 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 white onion to measure 1 cup; set aside half for the cauliflower.
- Strip the mint leaves from the stems; coarsely chop the leaves. Set aside half for the pistachio relish.
3
Make the cauliflower mash
- Cut the cauliflower into small florets, discarding any leaves or thick stalks.
- Coarsely chop the dill.
Transfer the cauliflower mixture to a medium bowl. Using a masher or fork, mash until smooth. Stir in the dill and 1 tablespoon oil, and season to taste with salt and pepper. If using the pan for the kebabs, wipe out the pan.
While the cauliflower cooks, prepare the pistachio relish.
4
Make the pistachio relish
- Coarsely chop the pistachios.
- Remove any pulp from the preserved lemon; finely chop the peel.
5
Shape and cook the beef kebabs
In a large grill pan or in the same frying pan used for the cauliflower, warm 1 tablespoon oil over medium heat until hot but not smoking. Add the kebabs and cook, turning once, until browned and cooked through, 4 to 5 minutes per side.
Serve
Chef’s tip: For an ultra-creamy mash, in Step 3, puree the cooked cauliflower mixture in a blender or food processor, then stir in the dill and oil by hand.