Middle Eastern
Lean beef kebab bowl
Grilled kebabs with salad instead of naan.
- 30minutes
- 5servings
- 521kcal each
- 34gprotein
Ingredients
The amounts here and inside every step follow this number.
- Beef mince 833 g
- Onions 1⅔
- Greek yogurt 200 g
- Lettuce 167 g
- Cucumber 1⅔
- Garam masala 1⅔ tsp
- Black pepper ¾ tsp
- Olive oil 1⅔ tbsp
From the cupboard
- Salt, about 1⅔ teaspoons
- 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
- Onions1⅔
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 mince833 g
- Onions1⅔
- Garam masala1⅔ tsp
- Black pepper¾ 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 oil1⅔ 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 yogurt200 g
- Lettuce167 g
- Cucumber1⅔
Ready when: About 34g protein with barely any carbs.
Cook Lean beef kebab bowl from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
