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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
- 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
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.
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.
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.
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.
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.
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!