Mediterranean beef kebabs with mint-pistachio relish

Mediterranean beef kebabs with mint-pistachio relish

2
Servings
720
Cal/serving
35
Min
Paleo Gluten Free Dairy Free Soy Free

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.

Ingredients

  • 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

Instructions

1

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.

2

Prep the vegetables

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

3

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.

4

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.

5

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.

6

Serve

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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