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Tonight we had Spiced Beef Kebabs over Fattoush Salad, which was perfect for a Monday dinner as it combines the rich flavour you’d expect from a good kebab, yet it’s light because of the fresh salad. What a great way to start the week!
Spiced Beef Kebabs over Fattoush Salad
Ingredients
- 285 g Ground beef
- 1 Bunch of parsley
- 1 Cucumber
- 1 Scallion
- 1 Tomato
- 1 Head of lettuce
- 45 ml Fattoush vinaigrette
- 100 g Greek yogurt
- 2 Pita
- 4 Bamboo skewers
- 10.5 g Paprika & Thyme spice blend garlic, paprika, beef bouillon, salt, onion, oregano, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg
Instructions
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Preheat the oven to 450°F. Tear the pita into bite-size pieces. On a lined sheet pan, toss the torn pita with a drizzle of olive oil; season with ⅓ of the spice blend and S&P to taste, and arrange in a single even layer. Toast in the oven, 3 to 5 minutes, flipping halfway through, until golden brown and crispy. Remove from the oven and set aside to cool.
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While the pita chips cook, heat the BBQ on high, making sure to oil the grill first. Set the bamboo skewers in a shallow bowl and cover them with water. Roughly chop the lettuce, discarding the root end; place in a large bowl. Medium-dice the tomato and cucumber; add to the bowl of lettuce. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Finely chop the parsley leaves and stems.
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In a large bowl, combine the ground beef, ½ the white bottom of the scallion, ⅓ of the parsley and a drizzle of olive oil; season with all but a pinch of the remaining spice blend, 1 tsp salt (double for 4 portions) and pepper to taste. Using your hands, mix to combine. Shape the seasoned beef around the skewers (draining the skewers before using). Add the kebabs* to the BBQ (or to a large grill pan, heating a drizzle of oil on medium-high first). Cook, 3 to 5 minutes per side, until cooked through. Transfer to a plate and set aside in a warm spot.
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While the kebabs cook, to the bowl of lettuce and vegetables, add ½ the remaining parsley and as much of the vinaigrette as you’d like. Toss well.
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In a medium bowl, combine the yogurt with as much of the green top of the scallion and as much of the remaining white bottom of the scallion as you’d like, a drizzle of olive oil and 1 tsp water (double for 4 portions). Season with the remaining spice blend and S&P. Stir thoroughly to combine.
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Divide the finished salad between your plates. Top with the crispy pita chips and finished kebabs. Drizzle a spoonful of the scallion yogurt over the kebabs; serve any remaining scallion yogurt on the side as a dipping sauce. Garnish the dish with the remaining parsley. Bon appétit!
