Mediterranean beef kebabs with mint-pistachio relish

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 720 Calories/Serving

35 Minutes

Kebabs are one of Chef Justine’s favorite summertime meals, because they come together so easily, and can hold so much flavor. These contain chopped fresh mint, sun--dried tomatoes, and baharat, a classic spice blend. If you like cooking outdoors, they’re terrific grilled.


  • ½ ounce sun-dried tomatoes
  • 1 white onion
  • Fresh mint
  • 10 ounces ground beef
  • Kebab spice blend (baharat - garlic powder)
  • 1½ ounces pistachios
  • 1 strip preserved lemon
  • 1 teaspoon sherry vinegar
  • ¾ pound cauliflower
  • Fresh dill
  • 6 wooden skewers



Prep the sun-dried tomatoes

In a pot, bring 1 cup water to a boil. Add the sun-dried tomatoes, remove from the heat, and let soak until softened, 4 to 5 minutes. Drain, reserving the soaking liquid, then finely chop the tomatoes and set aside. While they soak, prepare the vegetables.


Prep the vegetables

  • Peel and finely chop the onion.
  • Strip the mint leaves from the stems; coarsely chop the leaves.


Season the meat and make the relish

In a bowl, combine the ground beef, kebab spice blend, and sun-dried tomatoes with half the onion and half the mint. Season generously with salt and pepper. Let stand. Meanwhile:
  • Coarsely chop the pistachios.
  • Remove any pulp from the preserved lemon; finely chop the peel.
In a bowl, combine the pistachios, preserved lemon, and reserved mint. Stir in 1 teaspoon sherry vinegar and 2 to 3 teaspoons oil.


Make the cauliflower mash

  • Cut the cauliflower into small florets, discarding any leaves or thick stalks.
  • Coarsely chop the dill.
In a frying pan, heat 2 tablespoons oil over medium-high heat until hot but not smoking. Add the cauliflower and remaining onions and cook until just soft, 3 to 4 minutes. Stir in the reserved tomato soaking liquid, season with salt, and cook until the liquid has evaporated and the cauliflower is tender, 4 to 5 minutes.
Transfer the cauliflower mixture to a bowl. Using a fork, mash until smooth. Alternatively, transfer to a food processor and process until smooth.
Stir in the dill and 1 tablespoon oil and season to taste with salt and pepper.


Make the kebabs

Divide the beef mixture into 6 equal portions. Form them into sausages and thread them onto the skewers.
In a grill pan or the same frying pan used for the cauliflower, warm 1 tablespoon oil over medium heat. Add the kebabs and cook until well-browned and cooked through, 4 to 5 minutes per side.



Transfer the cauliflower mash to individual plates. Top with the beef kebabs and the pistachio relish and serve.

Nutrition per serving: Calories: 720, Protein: 44 g, Total Fat: 48 g, Monounsaturated Fat: 29 g, Polyunsaturated Fat: 5.5 g, Saturated Fat: 11 g, Cholesterol: 110 mg, Carbohydrates: 28 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 920 mg
Contains: tree nuts

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