Solo: Kebabs with Tahini Salad

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Solo: Kebabs with Tahini Salad

Tender beef kebabs with a date and veggie salad on the side. Topped with tahini and sunflower seeds.

Ingredients to serve 1

  • ¼ x butternut – dice (1cm)
  • ¼ x red onion – cut into wedges
  • ¼ x lemon
  • ½ tbsp x sunflower seeds
  • 1 tbsp x tahini
  • 3g x parsley – remove stalks & chop finely
  • ¼ clove x garlic – peel, grate finely & chop
  • 125g x beef cubes
  • ½ tsp x Dry Rub
  • 2 x skewers
  • 50g x baby spinach
  • 10g x dates – chop roughly
  • 3g x fresh mint – pick off leaves
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Veggies: Place the butternut cubes and onion wedges on a tin foil lined baking tray with a drizzle of olive oil. Place them in the oven. After 15 minutes of roasting, move the veggies around in the tray to make sure they all roast evenly. Roast for another 15-20 minutes (keeping an eye on the red onion wedges. If they are cooked before the butternut, remove them from the tray and set aside. They should be golden and slightly charred). Remove all the veggies from the oven and let sit for a few minutes to cool down.

Step 3

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut into wedges. Set aside.

Step 4

Sunflower seeds: Place a small pan on high heat and dry toast the sunflower seeds until lightly browned – about 2 minutes. Toss often to make sure they don’t burn. Remove from stove and set aside.

Step 5

Tahini: Mix these ingredients in a small bowl – tahini, parsley and garlic. Add a little water, enough to turn the mixture into pouring consistency. The tahini will go thicker when you start adding the water but keep adding a little at a time and eventually it will become a runny consistency. Season with salt and pepper and a squeeze of lemon juice to taste. Set aside.

Step 6

Kebabs: Toss the beef cubes in a little olive oil and the Dry Rub. Thread onto bamboo skewers (2-3 cubes per skewer). Place a large griddle or frying pan on medium-high heat. Add a little splash of olive oil to the pan. When hot, add the kebabs and pan fry for 8-10 minutes, turning occasionally, until brown all over and still slightly pink inside. Remove from pan and set aside. Keep warm.

Step 7

Date salad: In a bowl mix the roast veg with the baby spinach and chopped dates. Top with the tahini, mint leaves, lemon zest and toasted sunflower seeds.

Step 8

Serve the kebabs with the date salad on the side.