Name: One Pan Beef Kebab Platter with Za'atar Oil
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Marinade: 1/4 cup extra virgin olive oil, 1/4 cup coconut aminos, 1 tbsp apple cider vinegar, 2 tsp was el hanout, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp ground pepper, 1/4 tsp salt, 1 cubed kiwi fruit; 1 lb top grass-fed grass-finished sirloin beef, cut in cubes (kebab size); 1 red onion, cut in big chunks; 1/4 cup pomegranate seeds; 200ml extra virgin olive oil (about 3/4 cup); Spice mix: 1 tbsp cumin powder, 1 tbsp dry thyme, 1 tbsp dry oregano, 1 tbsp sumac, 1/4 tsp fresh ground pepper, 1/4 tsp salt (I use Himalayan pink salt), 2 tbsp toasted sesame seeds; a few handfuls of green leaves: baby kale, arugula, romaine or butter lettuce; Fresh mint leaves; 1/2 cup cubed Greek feta cheese (skip if dairy-free); a handful of kalamata olives; 1/4 cup pomegranate seeds; Za’atar oil (see recipe above); Marinated onions (see post for a link to recipe); Cassava tortillas (Siete Foods or homemade) OR any type of compliant flatbread

Description

A fusion of Greek and Middle Eastern cuisines ready in 30 minutes. Lectin-free too.

Ingredients

FOR THE KEBABS

Marinade: 1/4 cup extra virgin olive oil, 1/4 cup coconut aminos, 1 tbsp apple cider vinegar, 2 tsp was el hanout, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp ground pepper, 1/4 tsp salt, 1 cubed kiwi fruit
1 lb top grass-fed grass-finished sirloin beef, cut in cubes (kebab size)
1 red onion, cut in big chunks
1/4 cup pomegranate seeds

FOR THE ZAATAR OIL

200ml extra virgin olive oil (about 3/4 cup)
Spice mix: 1 tbsp cumin powder, 1 tbsp dry thyme, 1 tbsp dry oregano, 1 tbsp sumac, 1/4 tsp fresh ground pepper, 1/4 tsp salt (I use Himalayan pink salt), 2 tbsp toasted sesame seeds

FOR THE PLATTER

a few handfuls of green leaves: baby kale, arugula, romaine or butter lettuce
Fresh mint leaves
1/2 cup cubed Greek feta cheese (skip if dairy-free)
a handful of kalamata olives
1/4 cup pomegranate seeds
Za’atar oil (see recipe above)
Marinated onions (see post for a link to recipe)
Cassava tortillas (Siete Foods or homemade) OR any type of compliant flatbread

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Instructions

In the morning, make the marinade for the beef. Mix all the ingredients, add them to a Stasher bag (or any container you usually use for marinades), add the beef, mix well, and put in the refrigerator until meal time (you should marinate them for at least 4 hours).
Make the Za’atar oil in advance. Lightly toast the sesame seeds in a pan, and let them cool. Mix the oil with all the spices in a jar, cover with a lid, shake well and keep in a dark and cool place, or room temperature, like your pantry).
30 minutes before dinner, start your oven broiler at maximum (500F); take the marinade out. Add the roughly chopped onion to a sheet pan, and arrange the meat cubes on the pan, along with some of the sauce (discard the kiwi pieces). Sprinkle some pomegranate seeds on top. Broil for 10 minutes, flip the meat, and broil for another 10 minutes.
While the meat is in the oven, prepare the platter: a bottom layer of greens, add the cubed feta cheese, olives, marinated onions, pomegranate seeds, and radishes if you have any. When the meat is ready add to the platter, drizzle with zaatar oil, and serve with warm cassava tortillas.