Grilled Beef Keftedes with Zucchini & Feta Salad
Foil Pack Oregano-Garlic Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
710 /serving
From fresh oregano to creamy feta cheese, these plates are flying the Greek flag. For a full outdoorsy experience, everything is done on the grill: zesty ground beef meatballs, zucchini batons and potatoes wrapped up with aromatics to achieve just the right softness.
We will send you:
- 250g Canadian-raised lean ground beef
- 6g Oregano
- 3 Garlic cloves
- 2 Green zucchini
- 450g Baby potatoes
- 1 Lemon
- 60g Garlic-cucumber yogurt (tzatziki)
- 60g Feta
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon powder, salt, onion, oregano, yeast extract, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg)
Contains: Milk, Sulphites
You will need:
Aluminum foil
Basting brush
Oil
Salt & pepper (S&P)
Zester
BBQ
Total Fat
40 g
Saturated Fat
14 g
Sodium
900 mg
Total Carb
52 g
Sugars
10 g
Protein
39 g
Fibre
7 g
Preparation
Mise en place
- Heat the BBQ on high, making sure to oil the grill first.
- Zest and juice the lemon.
- Mince the garlic.
- Pick the oregano leaves off the stems; roughly chop the leaves.
- Roughly chop the cheese.
- Medium-dice the potatoes. In a large bowl, toss with ½ the oregano, ⅓ of the garlic, ⅓ of the spices, a drizzle of oil and S&P.
- Quarter the zucchini lengthwise; halve crosswise. In a medium bowl, toss with a drizzle of oil, ½ the remaining spices and S&P.
Grill the potatoes
- Arrange the potatoes on a large piece of aluminum foil. Add 1 tbsp water (double for 4 portions) and fold the edges over to seal.
- Add to the BBQ and grill, rotating often, 20 to 25 min., until tender.
- Let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
- Reserve the bowl.
Prepare & grill the keftedes
- Meanwhile, in the same bowl, combine the beef, ½ the lemon zest, the remaining garlic and spices, and S&P.
- Form into 8 meatballs* (double for 4 portions) and flatten slightly; brush with a drizzle of oil.
- Add to the BBQ and grill, 2 to 3 min. per side, until cooked through.
- Transfer to a plate.
Grill the zucchini & make the salad
- Meanwhile, add the zucchini to the BBQ and grill, 2 to 4 min., until tender and beginning to brown.
- In a second large bowl, combine the lemon juice, cheese, remaining lemon zest and oregano, 1 tbsp oil (double for 4 portions) and S&P.
- Add the zucchini; toss well.
Plate your dish
- Divide the tzatziki between your plates and spread out in a circular motion.
- Top with the potatoes, keftedes and salad. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
