Protein Upgrade | Kebab-Inspired ORGANIC Beef Flatbreads
Spicy Jalapeño Slaw & Garlic Sauce
Cooking time
15 minutes
Servings
2/4
Calories
920 /serving
One of the joys of the kebab shop is the creamy garlic sauce that goes so well with the meat. Recreate those sensations with aromatic ground beef—certified organic, so it’s better for you and the environment—under a generous sprinkling of mozzarella cheese. Give each round a daub of garlic-spiked sour cream and a slash of spicy slaw.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 100g Radishes
- 1 Jalapeño pepper
- 150g Shredded cabbage
- 15ml Minced garlic
- 100ml Tomato sauce
- 15ml Apple cider vinegar
- 60g Grated mozzarella
- 86ml Sour cream
- 2 Naan
Contains: Milk • Sulphites • Wheat
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
48 g
Saturated Fat
19 g
Sodium
1110 mg
Total Carb
71 g
Sugars
12 g
Protein
54 g
Fibre
9 g
Preparation
Cook the beef
- Preheat the oven to 450°F.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the beef*; season with S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
Make the slaw
- Meanwhile, thinly slice the radishes.
- Halve and core the jalapeño lengthwise; finely chop.
- In a medium bowl, combine the cabbage, radishes, jalapeño (start with ½), vinegar, a drizzle of oil and S&P.
Assemble & bake the flatbreads
- Arrange the naan on a lined sheet pan.
- Spread with the tomato sauce.
- Top with the beef and cheese. Bake, 5 to 7 min., until the edges are golden brown.
Make the garlic sauce
- Meanwhile, in a small bowl, combine the sour cream, remaining garlic and S&P.
Plate your dish
- Divide the flatbreads between your plates.
- Top with a spoonful of the slaw and a dollop of the garlic sauce.
- Serve the remaining slaw and garlic sauce on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
