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Spiced Beef Skewers

with Roasted Squash & Garlic Rice

  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 760 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

This recipe takes inspiration from Middle Eastern “kofta,” a type of well-seasoned and often skewered meatball. Our rich beef owes its delicious complexity to additions like golden raisins and warming North African spices (balanced by a cooling sauce of labneh and lemon). We’re playing off the sweet notes with a side of roasted butternut squash. (To keep your patties intact when adding them to the pan and turning them, be sure to carefully lift the patties themselves—not the wooden skewers!)

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instructions
Cook the rice:
2 Cook the rice:

In a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add half the garlic and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until golden brown and fragrant. Stir in the rice, a big pinch of salt and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 43 to 45 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

Roast the squash:
3 Roast the squash:

Once the rice has cooked for about 10 minutes, place the squash on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in a single, even layer and roast, flipping halfway through, 30 to 32 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the lemon zest, the juice of 2 lemon wedges and a drizzle of olive oil; carefully turn to coat.

Assemble the skewers:
4 Assemble the skewers:

Once the squash has roasted for about 15 minutes, in a medium bowl, combine the ground beef, breadcrumbs, raisins, ras el hanout and remaining garlic; season with salt and pepper. Gently mix to combine. Using your hands, form into 4 oval-shaped patties, each about 1 inch thick. Transfer to a plate. Working 1 at a time, insert the ends of the skewers lengthwise through the patties. Season with salt and pepper.

Cook the skewers:
5 Cook the skewers:

While the squash continues to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Carefully add the assembled skewers and cook 4 to 5 minutes per side, or until browned and cooked through. Remove from heat.

Season the labneh & plate your dish:
6 Season the labneh & plate your dish:

While the skewers cook, in a bowl, combine the labneh and the juice of the remaining lemon wedges; season with salt and pepper to taste. Divide the cooked skewers, cooked rice and roasted squash between 2 dishes. Serve with the seasoned labneh on the side. Enjoy!

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2 Cook the rice:

In a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add half the garlic and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until golden brown and fragrant. Stir in the rice, a big pinch of salt and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 43 to 45 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

Cook the rice:
Roast the squash:
3 Roast the squash:

Once the rice has cooked for about 10 minutes, place the squash on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in a single, even layer and roast, flipping halfway through, 30 to 32 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the lemon zest, the juice of 2 lemon wedges and a drizzle of olive oil; carefully turn to coat.

4 Assemble the skewers:

Once the squash has roasted for about 15 minutes, in a medium bowl, combine the ground beef, breadcrumbs, raisins, ras el hanout and remaining garlic; season with salt and pepper. Gently mix to combine. Using your hands, form into 4 oval-shaped patties, each about 1 inch thick. Transfer to a plate. Working 1 at a time, insert the ends of the skewers lengthwise through the patties. Season with salt and pepper.

Assemble the skewers:
Cook the skewers:
5 Cook the skewers:

While the squash continues to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Carefully add the assembled skewers and cook 4 to 5 minutes per side, or until browned and cooked through. Remove from heat.

6 Season the labneh & plate your dish:

While the skewers cook, in a bowl, combine the labneh and the juice of the remaining lemon wedges; season with salt and pepper to taste. Divide the cooked skewers, cooked rice and roasted squash between 2 dishes. Serve with the seasoned labneh on the side. Enjoy!

Season the labneh & plate your dish: