Grilled Beef Kibbeh-Inspired Bowl
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Grilled Beef Kibbeh-Inspired Bowl

Grilled Beef Kibbeh-Inspired Bowl

with Chopped Salad and Bulgur Pilaf

Inspired by the classic mezze meatball-like dish of spiced meat mixed with bulgur, without all the fiddly assembly! Flavourful Turkish Spice blend and red onion add savoury flavours to hearty ground beef.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time8 minutes


serving amount

250 g

Ground Beef

½ cup

Bulgur Wheat

(Contains Wheat)

1 unit(s)

Red Onion

1 unit(s)


2 unit(s)

Mini Cucumber

1 unit(s)


7 g


2 tbsp

Tahini Sauce

(Contains Soy, Sesame May contain Egg, Fish, Milk, Mustard, Sulphites, Wheat, Crustaceans)

4 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 tbsp

Turkish Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

28 g

Crispy Shallots

(Contains Wheat)

Not included in your delivery

½ tsp


2.5 tbsp


½ tsp


¼ tsp



Nutrition Values

Calories910 kcal
Fat62 g
Saturated Fat15 g
Carbohydrate57 g
Sugar7 g
Dietary Fiber6 g
Protein34 g
Cholesterol100 mg
Sodium1100 mg
Trans Fat0.5 g
Potassium1000 mg
Calcium125 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Small Bowl
Measuring Spoons
Measuring Cups
Medium Bowl


Cook bulgur
  • Add 2/3 cup (1 cup) water,1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) salt to a medium pot. (TIP: We love to use olive oil in this recipe!) Cover and bring to a boil over high heat.
  • Once boiling, stir in bulgur and return water to a boil. Cover and remove from heat.
  • Let stand until bulgur is tender and liquid is absorbed, 16-18 min.
  • Fluff bulgur with a fork.
  • Meanwhile, cut cucumbers into 1/2-inch pieces.
  • Roughly chop parsley.
  • Zest, then juice half the lemon. Cut remaining lemon into wedges.
  • Peel, then cut onion into 1⁄2-inch rounds (keeping rings together). Finely chop 2 tbsp (1/4 cup) of onion, then place in a medium bowl. (NOTE: Set aside to make chopped salad in step 3.)
  • Cut tomato into 1/2-inch pieces.
  • Add remaining onion rounds to a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper.
Make salad and tahini sauce
  • Add tomatoes, cucumbers, half the parsley, 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to bowl with chopped red onion. Season with salt and pepper, then toss to combine.
  • In a small bowl, add mayo, tahini sauce, 1/2 tsp (1 tsp) lemon juice and ¼ tsp (½ tsp) sugar. Season with salt and pepper, then stir to combine. 
Form kibbeh patties
  • Add half the crispy shallots, Turkish Spice Blend and 1/8 tsp (1/4 tsp) salt to another medium bowl. Stir to combine.
  • Crumble in beef, then season with pepper and combine. Using wet hands, form mixture into eight (sixteen) 2-inch-wide patties.
  • Transfer kibbeh patties to a plate, then drizzle 1/2 tbsp (1 tbsp) oil over top. Flip patties to coat each side with oil.
Grill onions and kibbeh
  • Add onion rounds to grill. Reduce heat to medium, close lid and grill, flipping once, until tender, 5-7 min per side. Transfer to the same plate.
  • Meanwhile, add kibbeh to the grill. Close lid and grill kibbeh, flipping once, until cooked through, 3-4 min per side.**
Finish and serve
  • Add remaining parsley and any remaining lemon juice to the pot with bulgur. Season with pepper, then fluff with a fork to combine.
  • Cut grilled onions into bite-sized pieces.
  • Divide bulgur between bowls.
  • Top with kibbeh, grilled onions and chopped salad.
  • Top with tahini sauce mixture and remaining crispy shallots.
  • Squeeze a lemon wedge over top, if desired.