Souzoukaklia ground beef skewers with arugula-blueberry salad

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

Souzoukaklia ground beef skewers with arugula-blueberry salad

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

2 Servings, 500 Calories/Serving

20 Minutes

Pan-seared lemon dresses up these Greek-inspired spicy-sweet beef kebabs, served with a colorful salad.

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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
  • 3 tablespoons dry-roasted hazelnuts
  • 3 ounces organic baby arugula or other leafy greens
  • ¼ pound organic blueberries

Nutrition per serving

Calories 500, Total Fat 33g (42% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 85mg (4% DV), Total Carb. 33g (12% DV), Fiber 7g (25% DV), Total Sugars 20g (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 large 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, form the beef mixture into 6 [12] ovals, each about ¾ inch thick; thread each onto a wooden skewer.

2

Pan-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. Do not clean the pan.
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, 2 to 4 minutes per side. Transfer to a plate. Meanwhile, prepare the salad.

3

Make the arugula-blueberry salad

  • Using the bottom of a bowl or cup, lightly crush the hazelnuts.
  • Juice enough seared lemon to measure 2 teaspoons [4 tsp]; set aside the remaining lemon for serving.
In a medium bowl, toss together the arugula, blueberries, hazelnuts, 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-blueberry salad.
Kids Can!
  • Measure the onion.
  • Crush the hazelnuts.
  • Assemble the arugula-blueberry salad.
  • Squeeze the lemon juice over the souzoukaklia.