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Oven-Roasted Greek Kebabs
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Oven-Roasted Greek Kebabs

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!

Tags:
Quick Prep
Allergens:
Wheat
Milk

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories710 kcal
Fat26 g
Saturated Fat9 g
Carbohydrate86 g
Sugar7 g
Dietary Fiber7 g
Protein36 g
Cholesterol85 mg
Sodium1060 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.

Utensils

Zester
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Bowl
Parchment Paper
Medium Bowl

Instructions

Prep
1

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.

Cook rice
2

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.

Roast kebabs
3

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.**

Make salad
4

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.

Finish rice
5

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.)

Finish and serve
6

Divide lemon rice, kebabs and salad between plates. Sprinkle with any remaining dill. Squeeze over a lemon wedge, if desired.