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–+ servings

Full GAPS Beef Kebab Salad With Tahini Sauce

Spiced beef kefta over crisp romaine, cherry tomatoes, green olives and cucumber with separate lemon-garlic Tahini Sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish, Salad, Side Dish
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb fresh ground beef
  • 1 tbsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tbsp pure paprika
  • 1 tbsp pure garlic powder
  • 1 tsp mineral salt
  • 1/2 tsp black pepper
  • 2 tbsp ghee, coconut oil, or rendered animal fat choose one for the skillet
  • 2 whole romaine hearts sliced
  • 20 cherry tomatoes
  • 20 green olives traditionally cured and additive-free
  • 1 whole cucumber diced
  • 1 whole carrot optional; shredded
  • Full GAPS Lemon Garlic Tahini Sauce to taste; use the separately linked recipe

Equipment

  • 1 Le Creuset Signature 10.25-inch Skillet, Artichaut Room to sear the kebabs in a single layer.
  • 1 Large mixing bowl For mixing spices into the ground beef.
  • 1 Small spice bowl For combining the measured seasonings.
  • 1 Instant-read thermometer For checking the center of the largest kebab.
  • 1 Chef's knife and cutting board For cutting the salad vegetables.
  • 1 Four serving plates For the individual salad portions.

Method
 

  1. Combine the cumin, cinnamon, paprika, garlic powder, mineral salt and black pepper in a small bowl. Add the seasoning to the ground beef and mix until evenly distributed. Shape into short 3-4-inch pieces, about 2 ounces each.
  2. Heat the ghee, coconut oil or rendered animal fat in a skillet over medium-high heat until hot and shimmering but not smoking.
  3. Arrange the kebabs in the skillet without crowding. Cook for 2-3 minutes on each side, until browned and cooked through. Check the center of the largest kebab with a food thermometer; it should reach 160°F.
  4. Slice the romaine hearts and arrange them on four plates. Add the cherry tomatoes, green olives, diced cucumber and optional shredded carrot.
  5. Place the warm kebabs over the salad and serve with the linked Tahini Sauce to taste.

Notes

Makes 4 servings. Prep time is about 20 minutes; cook time includes searing the kebabs.
Use 2 tablespoons ghee, coconut oil, or rendered animal fat in place of heated olive oil. Use a traditionally prepared, additive-free Tahini Sauce from the separate linked recipe.
Cook ground beef kebabs to 160°F at the center, measured with a food thermometer.
Full GAPS salad. The tahini component is linked and is not nested in this card.

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