Meatball Kebabs with Cucumber Salad
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 359 kcal | (17 %) | ||
| Protein | 23.1 g | (24 %) | ||
| Fat | 25.4 g | (22 %) | ||
| Carbohydrates | 10 g | (7 %) |
Ingredients
- for the meatball kebabs
- 400 grams Ground sirloin
- 1 onion
- 1 garlic clove
- 2 tsps Curry
- 4 Tbsps breadcrumbs
- 1 small egg
- salt
- freshly ground pepper
- 2 Tbsps vegetable oil
- for the cucumber salad
- 150 grams Cucumber
- 1 green Bell pepper
- 4 Tomatoes
- 1 onion
- 4 sprigs mint
- 1 Tbsp White vinegar
- 2 Tbsps vegetable oil
- salt
- freshly ground pepper
Preparation steps
For the meatball kebabs: Place the ground sirloin in a large bowl. Peel and finely chop the garlic and onion. Add the onion, garlic, curry powder, breadcrumbs and egg to the ground sirloin. Season with salt and pepper and mix until smooth. Using moistened hands, shape the ground sirloin into apricot-sized balls. Heat the vegetable oil in a large pan and sauté the meatballs until browned on all sides. Remove from heat and allow to cool slightly. Thread the meatballs onto lightly oiled, wooden skewers and bake in an oven preheated to 180°C/160°C convection/gas mark 2-3 (approximately 350°F/325°F convection) for 10-15 minutes.
For the cucumber salad: Rinse the cucumber, cut in half lengthwise and remove the seeds. Rinse the bell pepper, cut in half lengthwise and remove the ribs and seeds. Rinse the tomato, cut into quarters and remove the seeds. Peel the onion. Dice the cucumber, bell pepper, tomato and onion very small. Rinse the mint, pat dry and remove the leaves. Whisk the white vinegar and vegetable oil together and season with salt and pepper. Drizzle the dressing over the cucumber salad and toss until well coated. Serve the salad alongside the meatball kebabs and garnish with mint leaves.
