Dukkah-Spiced Grilled Beef Skewers
with Spicy Zhoug & Chickpea Salad
Cooking time
25 minutes
Servings
2/4
Calories
900 /serving
Meet your new favourite condiment. Originating in Yemen, zhoug blends fresh cilantro, garlic and hot pepper for the ultimate taste bud waker-upper. It spikes richly spiced barbecued ground beef kofta, resting on a slow carb salad of chickpeas and grilled veg.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Sweet pepper
- 14g Cilantro
- 120g Chopped kale
- 1 Jalapeño pepper
- 1 Garlic clove
- 30ml Apple cider vinegar
- 540ml Chickpeas (canned)
- 4 Bamboo skewers
- 10g Dukkah (white sesame seeds, roasted chickpeas, coriander, cumin, salt, black pepper, mint)
Contains: Sesame, Sulphites
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
BBQ
Olive oil
Total Fat
61 g
Saturated Fat
12 g
Sodium
630 mg
Total Carb
53 g
Sugars
12 g
Protein
42 g
Fibre
17 g
Preparation
Roast the chickpeas
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Place the skewers in a shallow bowl; cover with water. Drain and rinse the chickpeas; pat dry. In a medium bowl, toss with ½ the dukkah, a drizzle of oil and S&P. Arrange on a lined sheet pan and roast, stirring halfway, 18 to 20 min., until crispy and beginning to brown.
Mise en place
Meanwhile, halve, core and quarter the sweet pepper lengthwise. Mince the garlic. Roughly chop the cilantro leaves and stems. Halve and core the jalapeño lengthwise; small-dice.
Prepare & grill the skewers
In a large bowl, combine the beef, ½ the garlic, the remaining dukkah and S&P. Form into 4 long oval-shaped pieces (double for 4 portions). Drain the skewers and thread each one with the beef; drizzle with oil. Add the skewers* to the BBQ and grill, turning often, 6 to 8 min., until cooked through.
Grill the sweet pepper
Meanwhile, in a second large bowl, combine the sweet pepper, a drizzle of oil and S&P. Add to the BBQ and grill, turning occasionally, 3 to 4 min., until lightly charred. Transfer to a cutting board and medium-dice. Reserve the bowl.
Make the zhoug
Meanwhile, in a small bowl, combine the cilantro, jalapeño, ½ tbsp of the vinegar, the remaining garlic, 3 tbsp olive oil (double for 4 portions) and S&P.
Make the salad & serve
In the reserved bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened. Add the chickpeas, sweet pepper, remaining vinegar and 1 tbsp oil (double for 4 portions). Divide the salad between your plates. Top with the skewers. Serve the zhoug on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
