One Pan Beef Kebab Platter with Za’atar Oil (Gluten-Free, Paleo)

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My love and obsession with both Greek and Middle Eastern flavors and cuisines show in this meal. Having lived for eight years in the Middle East (Dubai), both my husband and I want to experience those amazing flavors in our Dallas home regularly, and every now and then we put together a meal like this one. This one-pan beef kebabs platter will probably become one of our favorite home-cooked meals.

 

First shopping, then meal planning

Does this sound weird? The idea of this meal started with me seeing and buying grass-fed beef kebab meat from Burgundy’s Local, the Dallas store where I buy most of my meat. I get this question a lot, how you plan your meals? Well, I usually plan my meals around available ingredients and produce. I check what’s available in my local stores or markets, I buy what inspires me and looks good, and then think of what I can create with those ingredients. I find this way much easier, partly because I shop in small stores and I don’t want to get disappointed when I don’t find anything. For example, my local Whole Foods was out of organic celery for one week, for some reason, and it happened to be the week I really wanted some celery. Well, bad luck, I had to think of something else.

But let’s get to this recipe already. You will need grass-fed, grass-finished kebab meat, usually, top sirloin, cut in bite-size cubes (or a little bigger). You need to marinate the meat for a few hours (the longer the better), so plan this meal in advance. You can start marinating in the morning if you are making this for dinner. You also need to make the Za’atar oil and marinated onions in advance; you can make them the same morning or a few hours before to give the flavors some time to infuse with the oil. All these three steps are super easy, it won’t take you longer than 15 minutes.

Further Food Nutritionist Commentary:

With 34 grams of protein per serving this recipe is great to keep you full and satisfied. When given the option it is best to choose grass-fed meat. Grass-fed meat is higher in healthy fats and slightly lower in calories than conventional meat.

By Camryn Goldstein
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One Pan Beef Kebab Platter with Za’atar Oil (Gluten-Free, Paleo)

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Servings: 4

Ingredients

FOR THE KEBABS:

Marinade:
1/4 cup extra virgin olive oil
1/4 cup coconut aminos
1 tablespoon apple cider vinegar
2 teaspoon ras el hanout
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground pepper
1/4 teaspoon salt
1 cubed kiwi fruit

1 pound top grass-fed grass-finished sirloin beef, cut in cubes (kebab size)
1 red onion, cut in big chunks
1/4 cup pomegranate seeds

FOR THE ZAATAR OIL:
200ml extra virgin olive oil (about 3/4 cup)

Spice mix:
1 tablespoon cumin powder
1 tablespoon dry thyme
1 tablespoon dry oregano
1 tablespoon sumac
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt (I use Himalayan pink salt)
2 tablespoon toasted sesame seeds

FOR THE PLATTER:
few handfuls of green leaves: baby kale, arugula, romaine or butter lettuce
Fresh mint leaves
1/2 cup cubed Greek feta cheese
a handful of kalamata olives
1/4 cup pomegranate seeds
Za’atar oil (see recipe above)
Marinated onions
Cassava tortillas (Siete Foods or homemade) OR any type of compliant flatbread

Instructions

  1. In the morning, make the marinade for the beef. Mix all the ingredients, add them to a Stasher bag (or any container you usually use for marinades), add the beef, mix well and see in the refrigerator until meal time (you should marinate them for at least 4 hours).
  2. Make the Za’atar oil in advance. Lightly toast the sesame seeds in a pan, let them cool. Mix the oil with all the spices in a jar, cover with a lid, shake well and keep in a dark and cool place, or room temperature, like your pantry).
  3. 30 minutes before dinner, start your oven broiler at maximum (500F); take the marinade out. Add the roughly chopped onion to a sheet pan, and arrange the meat cubes on the pan, along with some of the sauce (minus the kiwi pieces). Sprinkle some pomegranate seeds on top. Broil for 10 minutes, flip the meat and broil for another 10 minutes.
  4. While the meat is in the oven, prepare the platter: a bottom layer of greens, add the cubed feta cheese, olives, marinated onions, pomegranate seeds, radishes if you have. When the meat is ready to add to the platter and serve with warm cassava tortillas.
In the morning, make the marinade for the beef. Mix all the ingredients, add them to a Stasher bag (or any container you usually use for marinades), add the beef, mix well and see in the refrigerator until meal time (you should marinate them for at least 4 hours). Make the Za’atar oil in advance. Lightly toast the sesame seeds in a pan, let them cool. Mix the oil with all the spices in a jar, cover with a lid, shake well and keep in a dark and cool place, or room temperature, like your pantry). 30 minutes before dinner, start your oven broiler at maximum (500F); take the marinade out. Add the roughly chopped onion to a sheet pan, and arrange the meat cubes on the pan, along with some of the sauce (minus the kiwi pieces). Sprinkle some pomegranate seeds on top. Broil for 10 minutes, flip the meat and broil for another 10 minutes. While the meat is in the oven, prepare the platter: a bottom layer of greens, add the cubed feta cheese, olives, marinated onions, pomegranate seeds, radishes if you have. When the meat is ready to add to the platter and serve with warm cassava tortillas.

Nutrition Information

Per Serving: Calories: 665 Total Fat: 51 g; Saturated Fat: 10 g; Monounsaturated Fat: 31 g; Polyunsaturated Fat: 5 g; Cholesterol: 80 mg; Sodium: 986 mg; Potassium: 177 mg; Carbohydrate: 18 g; Fiber: 4 g; Sugar: 7 g; Protein: 34 g

Nutrition Bonus:

Vitamin C: 37%; Vitamin A: 14%; Iron: 31%; Calcium: 19%

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