BBQ Bison Kebabs
with Labneh-Tahini Drizzle & Crispy Eggplant 'Fries'
Cooking time
35 minutes
Servings
2/4
Calories
920 /serving
You’ll love everything that’s happening to eggplant when it's cut into fries, coated with sesame seeds and Grana Padano, and oven-crisped. Serve them with brochettes of headily spiced grilled bison and dreamy, creamy Middle Eastern dipping sauce, for a summer night to remember.
We will send you:
- 250g Canadian-raised lean ground bison
- 1 Lemon
- 1 Eggplant
- 14g Parsley
- 280g Cherry tomatoes
- 18g White sesame seeds
- 80g Bulgur
- 30ml Tahini
- 25g Grana Padano (contains rennet)
- 90ml Labneh
- 4 Bamboo skewers
- 4g Red Ras el Hanout (paprika, cumin, ginger, coriander, turmeric, cardamom, cinnamon, black pepper, fennel seeds, nutmeg, dill seeds, allspice, caraway, galangal, cloves, mace, rose petals, lavender, bay leaves, saffron)
Contains: Eggs • Milk • Sesame • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
BBQ (or pan)
Sheet pan
Parchment paper
Total Fat
51 g
Saturated Fat
19 g
Sodium
360 mg
Total Carb
65 g
Sugars
11 g
Protein
52 g
Fibre
15 g
Preparation
Roast the eggplant 'fries'
- Preheat the oven to 450°F. Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Place the skewers in a shallow bowl; cover with water.
- Halve the eggplant crosswise; cut into fries.
- In a medium bowl, combine the sesame seeds, cheese, ⅓ of the red ras el hanout, ¼ cup oil (double for 4 portions) and S&P.
- Add the eggplant; toss well.
- Arrange on a lined sheet pan and roast, flipping halfway, 25 to 30 min., until browned and crispy.
Cook the bulgur
- Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed.
- Fluff the bulgur and let cool.
Prepare & grill the kebabs
- Meanwhile, in a large bowl, combine the bison, remaining red ras el hanout and S&P.
- Form into 4 long oval-shaped pieces (double for 4 portions).
- Drain the skewers and thread each one with the bison* leaving 1-inch free on the bottom.
- Add to the BBQ (or pan) and grill, turning often, 6 to 8 min., until cooked through.
Make the tabbouleh
- Roughly chop the parsley leaves and stems.
- Halve the tomatoes.
- Juice the lemon.
- To the pot of bulgur, add the parsley, tomatoes, ½ the lemon juice, a drizzle of oil and S&P; stir well.
Make the sauce
- In a small bowl, combine the labneh, tahini, remaining lemon juice, 1 tbsp water (double for 4 portions) and S&P.
Plate your dish
- Divide the tabbouleh, kebabs and eggplant 'fries' between your plates.
- Serve the sauce on the side. Bon appétit!
