Solo: Kebabs & Ruby Salad

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Solo: Kebabs & Ruby Salad

Juicy beef kebabs, served with a crunchy salad. Topped with toasted mixed seeds.

Ingredients to serve 1

  • 150g x thick flank cubes
  • 2 x skewers
  • ¼ tsp x chilli flakes (optional)
  • ¼ tsp x mixed herbs
  • ⅛ x red onion – peel & slice
  • ¼ x cucumber
  • 25g x baby spinach
  • 1½ x radishes – slice thinly
  • 1½ tbsp x Seed Mix
  • 3g x mint – tear leaves
  • ¼ tbsp x white wine vinegar
  • ¼ tbsp x Dijon mustard
  • ¾ tbsp x olive oil (from your pantry – for the dressing)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Seed Mix: Place a small pan on high heat and dry toast the Seed Mix until lightly browned – about a minute. Toss often to make sure they don’t burn. Remove from stove and set aside.

Step 3

Cucumber: Using a potato peeler, slice the flesh of the cucumber lengthways into ribbons. Discard the seeds.

Step 4

Dressing: Mix together the white wine vinegar and Dijon mustard. Slowly whisk in the olive oil (see quantity above) and season with salt and pepper to taste.

Step 5

Salad: Mix together the radishes, mint, baby spinach, cucumber ribbons and red onion slices. Mix in the dressing.

Step 6

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 7

Serve the kebabs with the salad on the side, topped with the Seed Mix.