Mediterranean Beef Kebabs

Get Paleo, Vegetarian, Gluten-Free, Dairy-Free, or Soy-Free recipes delivered right to you with Sun Basket. Every ingredient delivered in your Sun Basket box is organic and non-GMO. Click here to save $30 off your first order! Each week you’ll get new recipes, like these Mediterranean Beef Kebabs were one of our favorites recently. These contain chopped fresh mint, sun-dried tomatoes, and baharat, a classic spice blend. If you like cooking outdoors, they’re terrific grilled.



  • ½ ounce sun-dried tomatoes
  • 1 white onion
  • Fresh mint
  • 10 ounces ground beef
  • Kebab spice blend (baharat – garlic powder)
  • 1½ ounces pistachios
  • 1 strip preserved lemon
  • 1 teaspoon sherry vinegar
  • ¾ pound cauliflower
  • Fresh dill
  • 6 wooden skewers


1. Prep the sun-dried tomatoes. In a pot, bring 1 cup water to a boil. Add the sun-dried tomatoes, remove from the heat, and let soak until softened, 4 to 5 minutes. Drain, reserving the soaking liquid, then finely chop the tomatoes and set aside. While they soak, prepare the vegetables.

2. Prep the vegetables. Peel and finely chop the onion.Strip the mint leaves from the stems; coarsely chop the leaves.

3. Season the meat and make the relish. In a bowl, combine the ground beef, kebab spice blend, and sun-dried tomatoes with half the onion and half the mint. Season generously with salt and pepper. Let stand, meanwhile:

  • Coarsely chop the pistachios.
  • Remove any pulp from the preserved lemon; finely chop the peel.

In a bowl, combine the pistachios, preserved lemon, and reserved mint. Stir in 1 teaspoon sherry vinegar and 2 to 3 teaspoons oil.

4. Make the cauliflower mash:

  • Cut the cauliflower into small florets, discarding any leaves or thick stalks.
  • Coarsely chop the dill.

In a frying pan, heat 2 tablespoons oil over medium-high heat until hot but not smoking. Add the cauliflower and remaining onions and cook until just soft, 3 to 4 minutes. Stir in the reserved tomato soaking liquid, season with salt, and cook until the liquid has evaporated and the cauliflower is tender, 4 to 5 minutes.
Transfer the cauliflower mixture to a bowl. Using a fork, mash until smooth. Alternatively, transfer to a food processor and process until smooth.
Stir in the dill and 1 tablespoon oil and season to taste with salt and pepper.

5. Make the kebabs: Divide the beef mixture into 6 equal portions. Form them into sausages and thread them onto the skewers.

In a grill pan or the same frying pan used for the cauliflower, warm 1 tablespoon oil over medium heat. Add the kebabs and cook until well-browned and cooked through, 4 to 5 minutes per side.

6. Serve: Transfer the cauliflower mash to individual plates. Top with the beef kebabs and the pistachio relish and enjoy!


We would like to thank Sun Basket for providing us with the recipe and ingredients to make this meal.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: