Recipe

Kebabs & Grapefruit Salad

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Kebabs & Grapefruit Salad

Juicy beef kebabs with a tangy couscous and grapefruit salad, topped with toasted almond flakes.




Ingredients to serve 2

  • 250g x thick flank cubes
  • 4 x skewers
  • ½ tsp x chilli flakes (optional)
  • ½ tsp x mixed herbs
  • ¼ x red onion – peel & slice
  • 50g x baby spinach
  • ¾ cup x couscous
  • ¾ cup x boiling water (for the couscous)
  • 1 x grapefruits
  • 1 tbsp x flaked almonds
  • 3g x fresh mint – tear leaves
  • 3g x fresh parsley – chop roughly
  • ½ tbsp x white wine vinegar
  • ½ sachet x honey
  • ½ tsp x Dijon mustard
  • 1½ tbsp x olive oil (from your pantry – for the dressing)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • cling wrap (from your pantry)

Ingredients to serve 4

  • 500g x thick flank cubes
  • 8 x skewers
  • 1 tsp x chilli flakes (optional)
  • 1 tsp x mixed herbs
  • ½ x red onion – peel & slice
  • 100g x baby spinach
  • 1½ cups x couscous
  • 1½ cups x boiling water (for the couscous)
  • 2 x grapefruits
  • 2 tbsp x flaked almonds
  • 5g x fresh mint – tear leaves
  • 5g x fresh parsley – chop roughly
  • 1 tbsp x white wine vinegar
  • 1 sachet x honey
  • 1 tsp x Dijon mustard
  • 3 tbsp x olive oil (from your pantry – for the dressing)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • cling wrap (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Couscous: Put the couscous in a large bowl, mix through some salt and pour over the boiling water (see quantity above). Cover the bowl with cling wrap and leave to stand and swell for 10 minutes. Remove the cling wrap and fluff up the couscous with a fork.

Step 3

Flaked almonds: Put a pan on medium-high heat. Add the flaked almonds to the dry pan and toast for a minute or two until lightly browned. Shake the pan often so that they don’t burn. Remove and set aside.

Step 4

Grapefruit: Cut both ends off the grapefruit (exposing the flesh), then cut down the sides of the grapefruit with a sharp knife to remove all the skin and pith (white part under the skin). Make sure all the pith is removed, then cut the grapefruit into ½ cm rings.

Step 5

Dressing: Mix together the honey, white wine vinegar and Dijon mustard then slowly whisk in the olive oil (see quantities above). Season with salt and pepper.

Step 6

Salad: Mix together the red onion, baby spinach, mint, parsley and couscous. Mix through the dressing. Add the grapefruit slices.

Step 7

Beef kebabs: If the beef cubes are too large, cut them into 2cm cubes. Place them in a large bowl and season generously with salt and pepper. Add the chilli flakes (optional) and mixed herbs, drizzle with a little olive oil and mix well. Slide the cubes onto the skewers (about 3-4 per skewer). Place a large frying pan on a medium-high heat. Place the kebabs in the pan (if your pan is too small, do this in batches) and cook for 5-6 minutes until golden and cooked but still slightly pink in the centre. Use the skewers to turn the kebabs on all sides to make sure they’re evenly cooked.

Step 8

Serve the kebabs in a plate with the grapefruit salad on the side, topped with the toasted flaked almonds.