Protein Swap | Pork Kebab-Inspired Flatbreads
with Spicy Jalapeño Slaw & Garlic Sauce
Cooking time
15 minutes
Servings
2/4
Calories
780 /serving
One of the joys of the kebab shop is the creamy garlic sauce that goes so well with the meat. Recreate those sensations with aromatic ground pork under a generous sprinkling of mozzarella. Give each round a daub of garlic-spiked sour cream and a slash of spicy slaw.
We will send you:
- 250g Canadian-raised lean ground pork
- 15ml Minced garlic
- 100g Radishes
- 150g Shredded cabbage
- 1 Jalapeño pepper
- 15ml Apple cider vinegar
- 100ml Tomato sauce
- 60g Grated mozzarella
- 43ml Sour cream
- 2 Naan
Contains: Milk • Sulphites • Wheat
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
38 g
Saturated Fat
12 g
Sodium
1310 mg
Total Carb
69 g
Sugars
10 g
Protein
44 g
Fibre
6 g
Preparation
Cook the beef
- Preheat the oven to 450°F.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the beef*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Make the slaw
- Meanwhile, thinly slice the radishes.
- Halve and core the jalapeño lengthwise; finely chop.
- In a medium bowl, combine the cabbage, radishes, jalapeño (start with ½), vinegar, a drizzle of oil and S&P.
Assemble & bake the flatbreads
- Arrange the naan on a lined sheet pan.
- Spread with the tomato sauce.
- Top with the beef and cheese. Bake, 5 to 7 min., until the edges are golden brown.
Make the garlic sauce
- Meanwhile, in a small bowl, combine the sour cream, remaining garlic and S&P.
Plate your dish
- Divide the flatbreads between your plates.
- Top with a spoonful of the slaw and a dollop of the garlic sauce.
- Serve the remaining slaw and garlic sauce on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
