It is Sunday afternoon. You want a fresh start for your week. This high protein kebab bowl is exactly what you need.
It brings vibrant Mediterranean flavors right to your kitchen. You will love how simple it is. This dish delivers a satisfying, protein-packed punch every time.
Why You’ll Love This Recipe
This recipe is a total game-changer for your routine. It is perfect for a healthy reset after a busy weekend. The lean beef stays juicy and tender.
You get complex carbs from the fluffy quinoa. Fresh cucumbers and tomatoes add a cooling crunch. It is balanced, nutritious, and keeps you full for hours.
Simple Method
Making these kebabs is surprisingly easy. You just mix the spices and shape the meat. Even beginner cooks will find this method stress-free.
The pan-searing process is very fast. You get a golden crust in minutes. Assembly is quick and very satisfying to do.
Simple Ingredients
Most of these items are likely in your pantry right now.
- 1 lb 93/7 lean ground beef
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 cups cooked quinoa
- 1 cup English cucumber, diced
- 1 cup cherry tomatoes, halved
- 0.5 cup pickled red onions
- 0.5 cup non-fat plain Greek yogurt
- 1 tbsp fresh lemon juice
- 1 tsp dried dill
Step-by-Step
- In a large stainless steel mixing bowl, combine ground beef, salt, pepper, garlic powder, onion powder, cumin, and smoked paprika.
- Mix by hand until spices are evenly distributed.
- Divide the meat mixture into 12 equal portions and shape each into a 3-inch oblong kebab.
- Heat a non-stick skillet or cast-iron griddle over medium-high heat. Lightly coat with olive oil spray if necessary.
- Place kebabs in the skillet and sear for 4 to 5 minutes per side until an internal temperature of 165°F (74°C) is reached.
- Remove from heat and rest for 3 minutes.
- Prepare the dressing by whisking the Greek yogurt, lemon juice, and dried dill in a small bowl until smooth.
- Standardize the assembly by placing 0.5 cups of cooked quinoa into four separate meal prep containers.
- Divide the cooked kebabs, diced cucumber, cherry tomatoes, and pickled onions equally among the containers.
- Drizzle the yogurt dressing over each bowl or portion into 1-ounce condiment cups for storage.
Best Ways to Enjoy It
This high protein kebab bowl is great for workday lunches. Pack it into your favorite glass containers. It stays fresh and delicious for days.
You can enjoy it cold or warm. Add a side of pita bread for extra heartiness. A sprinkle of feta cheese adds a lovely tang.
Keep It Fresh
Store these bowls in the fridge for up to four days. Keep the dressing separate until you are ready to eat. This prevents the vegetables from getting soft.
If reheating, warm the meat and quinoa separately. Use a microwave-safe dish for about 60 seconds. Then add your cold toppings and enjoy.
Recipe Tips
- Do not overwork the meat when mixing.
- Wet your hands slightly to prevent sticking while shaping.
- Use a meat thermometer to ensure perfect doneness.
- Prep the vegetables while the meat rests.
- Double the dressing for a creamier bowl.
- Keep the quinoa fluffy by using a fork.
- Add a squeeze of fresh lemon just before serving.
Ways to Switch It Up
- Swap the beef for ground turkey or chicken.
- Use cauliflower rice for a lower-carb option.
- Add roasted chickpeas for extra crunch.
- Try fresh mint instead of dill in the sauce.
Common Questions
Can I freeze the cooked kebabs?
Yes, these freeze very well. Let them cool completely first. Store in an airtight bag for up to two months.
What if I don’t have quinoa?
Brown rice or farro are great substitutes. You can even use a bed of leafy greens. It will still be delicious and filling.
I hope this recipe makes your week feel a little easier. There is nothing better than a fridge full of healthy meals. Happy cooking!
— Katie Wood
Ingredients
- 1 lb 93/7 lean ground beef
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 cups cooked quinoa
- 1 cup English cucumber, diced
- 1 cup cherry tomatoes, halved
- 0.5 cup pickled red onions
- 0.5 cup non -fat plain Greek yogurt
- 1 tbsp fresh lemon juice
- 1 tsp dried dill
Instructions
- In a large stainless steel mixing bowl, combine ground beef, salt, pepper, garlic powder, onion powder, cumin, and smoked paprika. Mix by hand until spices are evenly distributed.
- Divide the meat mixture into 12 equal portions and shape each into a 3-inch oblong kebab.
- Heat a non-stick skillet or cast-iron griddle over medium-high heat. Lightly coat with olive oil spray if necessary.
- Place kebabs in the skillet and sear for 4 to 5 minutes per side until an internal temperature of 165°F (74°C) is reached. Remove from heat and rest for 3 minutes.
- Prepare the dressing by whisking the Greek yogurt, lemon juice, and dried dill in a small bowl until smooth.
- Standardize the assembly by placing 0.5 cups of cooked quinoa into four separate meal prep containers.
- Divide the cooked kebabs, diced cucumber, cherry tomatoes, and pickled onions equally among the containers.
- Drizzle the yogurt dressing over each bowl or portion into 1-ounce condiment cups for storage.
