Middle Eastern
Lean beef kebab bowl
Grilled kebabs with salad instead of naan.
- 30minutes
- 1serving
- 521kcal each
- 34gprotein
Ingredients
The amounts here and inside every step follow this number.
- Beef mince 167 g
- Onions ⅓
- Greek yogurt 40 g
- Lettuce 33 g
- Cucumber ⅓
- Garam masala ⅓ tsp
- Black pepper ¼ tsp
- Olive oil ⅓ tbsp
From the cupboard
- Salt, about ⅓ teaspoon
- Chill the shaped kebabs 15 minutes so they hold together
What you will need
Grater, Mixing bowl, Grill pan or heavy frying pan, Tongs
Method
-
1
Squeeze the onion 4 min
Grate the onion and squeeze out all the juice with your hands.
In this step
- Onions⅓
Ready when: Onion is dry; wet onion makes kebabs fall apart.
-
2
Mix and knead 6 min
Mix the mince, onion, garam masala, pepper and salt and knead 2-3 minutes until sticky.
In this step
- Beef mince167 g
- Onions⅓
- Garam masala⅓ tsp
- Black pepper¼ tsp
Ready when: The mixture clings to your palm when turned over.
-
3
Shape and chill 15 min
Shape into flat kebabs with wet hands and rest them in the fridge.
Ready when: Firm, cold kebabs.
-
4
Cook them 14 min
Heat the pan with a little oil and cook, turning once. Do not press them down.
In this step
- Olive oil⅓ tbsp
Ready when: Dark crust outside, no pink when you break one.
-
5
Build the bowl 5 min
Mix the yogurt with salt, chop the salad and serve the kebabs on top.
In this step
- Greek yogurt40 g
- Lettuce33 g
- Cucumber⅓
Ready when: About 34g protein with barely any carbs.
Cook Lean beef kebab bowl from what you already have.
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