Beef Kofta Doner-Style Kebabs

Name: Beef Kofta Doner-Style Kebabs with Zucchini Salad, Pickled Cucumber & Garlic Sauce
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: olive oil; 1 tomato; 1 cucumber; ¼ cup red wine vinegar; 1 packet beef mince; 1 sachet ras el hanout; 1 egg; 1 packet Fine Breadcrumbs; ¼ tsp salt; 1 tbs honey; 4 flatbread; 1 zucchini; 1 packet Garlic Sauce; 1 packet dill & parsley mayonnaise; ½ head baby cos lettuce

with Zucchini Salad, Pickled Cucumber & Garlic Sauce

Get up to $200 off!

What can beat a kebab? Nothing much, especially when you can make your own in six easy steps. They’re unstoppable with delicious seasoned beef koftas, chargrilled capsicums, a tasty garlic sauce and a side of pickled cucumber. Wrap it up all up in a warm flatbread and you've got a yummy meal on the run.

Unfortunately, this week’s chargrilled capsicums were in short supply, so some customers will receive zucchini instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Allergens:

Eggs

•Gluten

•Wheat

•Milk

•Sesame

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

tomato

cucumber

1 packet

beef mince

1 sachet

ras el hanout

1 packet

Fine Breadcrumbs

flatbread

zucchini

1 packet

Garlic Sauce

1 packet

dill & parsley mayonnaise

½ head

baby cos lettuce

Not included in your delivery

olive oil

¼ cup

red wine vinegar

egg

¼ tsp

salt

1 tbs

honey

Nutritional Values

Energy (kJ)3533 kJ

Fat45.3 g

of which saturates9 g

Carbohydrate64 g

of which sugars18.7 g

Protein42.9 g

Sodium1314 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Thinly slice zucchini into half-moons. Roughly chop baby cos lettuce (see ingredients) and tomato. Thinly slice cucumber. • In a medium bowl, combine the red wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.

TIP: Slicing the cucumber very thinly helps it pickle faster!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook zucchini, tossing, until tender, 4-5 minutes. Transfer to a second medium bowl. • Meanwhile, combine beef mince, ras el hanout, the egg, fine breadcrumbs and the salt in a large bowl. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.

• Return frying pan to a medium-high heat wtih a drizzle of olive oil. • Cook koftas, turning regularly, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded). • In last minute of cook time, add the honey to pan, tossing to coat.

• Meanwhile, place flatbreads on lined oven tray, then brush with olive oil. Season with salt and pepper. • Bake until warmed through, 4-7 minutes.

• To the bowl with the zucchini, add a splash of pickling liquid and olive oil. Season with salt and pepper. • Add cos lettuce and tomato. Toss to coat.

• Drain pickled cucumber. Cut koftas into halves. • Divide flatbreads between plates. Top with glazed beef koftas, zucchini salad and pickled cucumber. • Drizzle over garlic sauce and dill & parsley mayonnaise to serve. Enjoy!