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
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories, Protein Plus
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
Total Fat 50g (64% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 440mg (19% DV), Total Carb. 24g (9% DV), Fiber 7g (25% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 33g
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.