Rosemary Beef Skewers
with Garlic-Roasted Mini Red Potatoes and Green BeansWe’ve tasted a whole lot of skewers in our day, but nothing compares to the flavour combo of rosemary, beef, and garlic. We also tossed in some crisp green beans and juicy tomatoes for good measure. Needless to say, we’re in love.
Ingredients
340 g
Beef, cubes
170 g
Green Beans, trimmed
340 g
Red Potato
10 g
Garlic
10 g
Rosemary
1 tsp
Italian Seasoning
227 g
Grape Tomatoes
4 unit
Wooden Skewers
Not included in your delivery
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F (to roast the veggies). Start prepping when the oven comes up to temperature! For a faster meal, skip the skewering process and cook the beef directly in the pan.
Wash and dry all produce.* Cut the potatoes in half (or into quarters if they are large). On a baking sheet, toss the potatoes with half the Italian seasoning and a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden-brown, 25-28 min.
Meanwhile, in a shallow dish filled with hot water, soak the skewers. Mince or grate the garlic. Strip a few rosemary leaves from the stems and finely chop 1 tsp (double for 4 ppl). In a medium bowl, combine the beef, rosemary and garlic with a drizzle of oil. Season with salt and pepper.
On another baking sheet, toss the green beans, tomatoes and remaining Italian seasoning with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven until the tomatoes start to burst, 12-14 min. (TIP: Keep your eye on them so they don't burn!)
Meanwhile, thread the beef onto the skewers. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the beef skewers. Cook, turning the skewers occasionally, until the beef is golden-brown, 7-10 min.
Divide the beef skewers, veggies and potatoes between plates.
