If you’re looking for a delicious meal that’s packed with flavour but not too heavy, this is perfect. The mediterranean-inspired dish was gobbled up within minutes. The kids were literally grabbing the kebabs as soon as they came out of the oven. They are also perfect to make ahead of time and have ready for the week. Hello meal prep!
Kebabs with Couscous Salad
Ground Lean Meats
Ground Lean Beef, Ground Lean Veal
20min
Preparation
10min
Cooking
4
Portions
Ingredients
Veal kebabs
- 650g (1 ½ lb) of Fontaine Family lean ground veal or beef or a combination
- 250 ml (1 cup) bread crumbs
- 2 eggs
- 1 small onion
- 2 cloves fresh garlic
- 125 ml (½ cup) chopped coriander
- 20 ml (1½ tbsp) garlic powder
- 20 ml (1½ tbsp) red pepper flakes
- 15 ml (1 tbsp) sea salt
- 15 ml (1 tbsp) zaatar
- 1 tbsp smoked paprika
Salad
- 375 ml (1 ½ cups) couscous
- 125 ml (½ cup) chopped parsley
- ¼ medium red onion, chopped
- ½ red pepper, chopped
- 1 small tomato, chopped
- 30 ml (2 tbsp) chopped mint
- 60 ml (¼ cup) olives, chopped
- 60 ml (¼ cup) goat cheese
Dressing
- 80 ml (⅓ cup) olive oil
- 5 ml (1 tsp) lemon zest
- 15 ml (1 tbsp) lemon juice
- Salt and pepper to taste
Preparation
- In a food processor, mix everything but the meat.
- Once all the ingredients are well-blended, add the ground meat and mix thoroughly.
- Take out approximately ¼ cup of the mixture and form into kebabs lengthwise. Place them on a baking tray.
- Turn oven on to broil.
- Place kebabs in the oven. Cook for 5 minutes per side.
- Serve with couscous and tzatziki.
- Cook the couscous according to package directions.
- While the couscous is cooking, chop all the salad ingredients and prepare the dressing.
- Mix couscous with chopped vegetables and mix in the dressing.
- Serve with kebabs and tzatziki.