Beef Kofta Doner-Style Kebabs
with Zucchini Salad, Pickled Cucumber & Garlic Sauce- Eggs
- Gluten
- Wheat
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Milk
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!*
Ingredients
1
tomato
1
cucumber
1 packet
beef mince
1 sachet
ras el hanout
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
4
flatbread
(Contains: Gluten, Wheat; May be present: Soy, Milk.)
1
zucchini
1 packet
Garlic Sauce
(Contains: Eggs, Milk, Sesame;)
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
½ head
baby cos lettuce
Not included in your delivery
olive oil
¼ cup
red wine vinegar
1
egg
(Contains: Eggs;)
¼ tsp
salt
1 tbs
honey
Utensils
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!
