Beef Skewers with Green Asparagus
Beef Skewers with Green Asparagus - A refined Middle Eastern take on classic BBQ!
Healthy, because
Even smarter
Nutritional values
Protein from the beef and vitamins and minerals from asparagus make this dish healthy and low-carb.
For a particularly healthy lunch, reduce the meat content by a third and serve bulgur (coarse wheat semolina) prepared with vegetable stock instead.
(Percentage of daily recommendation)
| Calorie | 498 cal. | (24 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 82.1 μg | (137 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.6 mg | (138 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 940 mg | (24 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 309 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 11 ozs Beef fillet
- ½ tsp Sumac
- 1 pinch Aleppo pepper
- 3 Tbsps olive oil
- ½ pomegranate
- salt
- peppers
- 1 Tbsp Pine nuts
- 1 Zucchini (about 9 ounces)
- 11 ozs green Asparagus
- 4 scallions
Kitchen utensils
Preparation steps
Cut the meat into approximately 3/4-inch cubes and place on 4 wooden skewers. Put skewers in a shallow baking dish.
Mix sumac and Aleppo pepper with 2 tablespoons of oil. Brush oil on skewers and allow meat to marinate for 2 hours in the refrigerator.
Remove some seeds from pomegranate and reserve for garnish. Squeeze juice from pomegranate halves (like you would squeeze an orange).
Place pomegranate juice in a small pot over medium heat and cook until syrupy.
Add salt, pepper and olive oil to juice.
Roast the pine nuts in a dry frying pan.
Trim zucchini and cut into long slices. Trim green asparagus, peel the lower third, cut off the stem ends and cut in half lengthwise. Trim scallions and cut into approximately 2-inch pieces.
Grill zucchini, asparagus and scallions until golden brown, place in a bowl and mix with 3/4 of the pomegranate sauce.
Drain the skewers from the marinade and fry in a hot grill pan for 4 minutes. Season with salt and pepper. Put vegetables on plates and top with 2 skewers. Drizzle with remaining sauce and sprinkle with pomegranate seeds and pine nuts.
