Protein Upgrade | Grilled ORGANIC Beef Keftedes with Zucchini & Feta Salad
Foil Pack Oregano-Garlic Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
820 /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—certified organic, so they’re better for you and the environment—, zucchini batons and potatoes wrapped up with aromatics to achieve just the right softness.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 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
49 g
Saturated Fat
17 g
Sodium
930 mg
Total Carb
52 g
Sugars
10 g
Protein
46 g
Fibre
7 g
Preparation
Mise en place
- Heat the BBQ on high, making sure to oil the grill first.
- Medium-dice the potatoes.
- Zest and juice the lemon.
- Mince the garlic.
- Pick the oregano leaves off the stems; roughly chop the leaves.
- Roughly chop the cheese.
- In a large bowl, combine the potatoes, 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.
