Oven-Roasted Greek Kebabs
with Lemon Rice and Garlicky Yogurt Dressed Salad
These Greek kebabs are mixed with a little yogurt to help make them tender and give an extra flavour boost. Paired with some lemon rice and a cooling salad with garlicky yogurt dressing and you have yourself a Mediterranean feast!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
113 g
Red Onion
¼ cup
Panko Breadcrumbs
(Contains Wheat)
7 g
Dill
113 g
Baby Tomatoes
132 g
Mini Cucumber
100 mL
Greek Yogurt
(Contains Milk)
1 unit
Lemon
¾ cup
Parboiled Rice
1 unit
Chicken Broth Concentrate
6 g
Garlic
½ tbsp
Italian Seasoning
Not included in your delivery
½ tbsp
Oil*
⅔ tsp
Salt*
¼ tsp
Pepper*
0.13 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce.Garlic Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra!Dill Guide for Steps 4 and5 (dbl for 4 ppl): 1 tsp mild, 2 tsp dilly, 1 tbsp extra-dilly! Peel, then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic. Halve tomatoes. Halve cucumbers lengthwise, then cut into 1/4-inch half-moons. Zest lemon. Juice half, then cut remaining lemon into wedges. Finely chop dill.
Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then three-quarters of the onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add half the garlic, then cook, stirring often, until fragrant, 30 sec. Add broth concentrate, 1 1/4 cup water, 1 tbsp lemon juice and 1/4 tsp salt (dbl all for 4 ppl). Bring to a boil over high heat. Stir in rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min. Remove pot from heat. Set aside, still covered.
While rice cooks, combine beef, panko, half the Italian Seasoning (use all for 4 ppl), half the remaining garlic and 1/4 tsp salt (dbl for 4 ppl) in a large bowl. Season with pepper. Form into 8 equal-sized oval patties (16 for 4 ppl). Arrange kebabs on a parchment-lined baking sheet. Bake in the middle of the oven, flipping halfway through, until cooked through, 8-10 min.**
While kebabs roast, add remaining garlic (NOTE: Reference garlic guide.), yogurt, 1 tsp dill (NOTE: Reference dill guide.) 1 tsp lemon juice and 1/8 tsp sugar (dbl all for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine. Add tomatoes, cucumbers and remaining onions, then toss to combine.
Add lemon zest, 1 tsp dill (dbl for 4 ppl) to the pot with rice. Fluff with a fork to combine.(NOTE: Reference dill guide.)
Divide lemon rice, kebabs and salad between plates. Sprinkle with any remaining dill. Squeeze over a lemon wedge, if desired.
