WW Tray Kabab

by

The WW Tray Kabab is a tasty and comforting meal. This dish have 430 calories and 3 grams of fiber in each serving. Prepare this meal in just 55 minutes. We made this dish with meat, pepper paste, peppers, garlic, vegetable oil, seasonings, onion, parsley, sumac, lavash bread, and tomatoes. Pair these kababs with grilled zucchini, whole-wheat lavash, bulgur pilaf, cucumber tomato salad, roasted eggplant, garlic yogurt sauce, or light hummus. Include this WW Tray Kabab in the container and store for 4 days.

STATS:

  • Calories: 430 kcal
  • Serving size: 1 portion
  • Total time: 55 minutes
  • Course: Main
  • Preparation time: 20 minutes
  • Diet: Weight Watchers
  • Serving: 6
  • Cooking time: 35 minutes
  • Cuisine: Turkish

EQUIPMENT:

  • Large mixing bowl
  • Cutting board
  • Knife
  • Garlic press
  • Measuring spoons
  • Small mixing bowl
  • Pastry brush
  • Oven
  • Tongs
  • Rectangular baking dish

INGREDIENTS:

FOR THE KEBAB:

  • 800 g lean minced ground meat
  • One tsp pepper paste
  • 2 red capia peppers
  • One tbsp vegetable oil
  • 2 green peppers
  • 2 tsp red pepper flakes
  • 2 cloves garlic
  • One tsp salt

SALAD:

  • 1 large onion
  • 1 handful fresh parsley
  • Half tsp salt
  • 1 tsp sumac

FOR SERVING:

  • One lavash bread
  • 2 tomatoes
  • One tbsp vegetable oil
  • 2–3 green peppers
  • One tsp red pepper flakes

INGREDIENT NOTES:

LEAN GROUND MEAT:

  • It gives a hearty texture and protein in the meal. Beef works best because it gives a delicious roasted taste in the oven. You may use lean ground turkey as another choice.

RED CAPIA PEPPERS:

  • They give a sweet taste and become flavorful when we bake them. We use them to add moisture and color to the meat mixture. You may use red bell peppers as a replacement.

VEGETABLE OIL:

  • It keeps the meat moist and roasts the vegetables nicely. Utilize olive oil if you are not using vegetable oil.

SUMAC:

  • This is the important part of the salad. It provides a tangy, lemon-like taste to the onions without using lemon juice. You may use pomegranate molasses as a replacement.

LAVASH BREAD:

  • It is thin and soft, which works well for serving with kebab. Lavash bread absorbs the meat juices and makes the dish satisfying. You may use whole-wheat flatbread as per your choice.

INSTRUCTIONS:

  1. First, wash the peppers and remove their stems and seeds.
  2. Cut the peppers into equally small pieces and add the minced meat to the bowl.
  3. Mix chopped peppers, garlic, pepper paste, salt, red pepper flakes, and 1 tbsp vegetable oil with the meat.
  4. Knead the mixture with hands for few minutes to spread the seasoning evenly.
  5. Warm the oven to 200°C and grease the dish lightly, then add the mixture to it.
  6. Score the meat into equal serving portions and bake the tray for 35 minutes.
  7. Slice the onion into half-moon shapes and put them in the bowl.
  8. Rub the onions with hands after sprinkling half tsp salt.
  9. Soak the onions for some minutes in water, then drain them to remove extra water.
  10. Mix chopped parsley and sumac properly with the onion.
  11. Now mix 1 tbsp vegetable oil with 1 tsp red pepper flakes, then brush it lightly on the bread.
  12. Roast the tomatoes and green peppers in the oven and put the kebabs on the plate.
  13. Include sumac onion salad, roasted tomatoes, roasted peppers, and lavash, then serve.

SERVING SUGGESTIONS:

SALADS:

  • Sumac Onion Salad
  • Turkish Shepherd Salad
  • Cucumber Tomato Salad
  • Mediterranean Chopped Salad

VEGETABLE SIDES:

  • Roasted Bell Peppers
  • Grilled Zucchini
  • Roasted Eggplant
  • Garlic Roasted Vegetables

BREAD & GRAINS:

  • Whole-Wheat Lavash
  • Whole-Wheat Pita
  • Bulgur Pilaf
  • Brown Rice

SAUCES & DIPS:

  • Garlic Yogurt Sauce
  • Cucumber Yogurt Dip
  • Light Hummus
  • Mint Yogurt Sauce

LIGHT SIDE DISHES:

  • Lemon Cucumber Salad
  • Steamed Green Beans
  • Roasted Cauliflower
  • Mixed Green Salad

TIPS:

  • Use lean meat in the recipe to make the kebabs lighter.
  • Chop the peppers finely so they spread evenly in the meat and cook quickly.
  • Avoid baking the kebabs too much so they do not get dry and give juicy results.
  • Cool the dish for 5 minutes after baking, then serve so the juices settle well.

STORAGE INFORMATION:

FRIDGE:

  • Store these kebabs in the container for 4 days.

FREEZER:

  • Wrap the kebabs separately and freeze for three months.

FAQs:

Can I make this chicken earlier?

  • Yes, you may use lean ground chicken instead of beef for better results.

Is lavash bread good to exclude from this recipe?

  • Yes, you may skip it as the kebab is delicious with salad and roasted vegetables.

How to make this meal spicy?

  • You may add extra pepper flakes or hotter pepper paste to add spice to the recipe.

Can I make this mixture earlier?

  • Yes, you may prepare the raw meat mixture in advance and refrigerate it for 24 hours.

NUTRITIONAL INFORMATION:

Calories: 430 kcal

Net carbs: 14 g

Iron: 3.8 mg

Total carbs: 17 g

Vitamin A: 4,900 IU

Fiber: 3 g

Calcium: 55 mg

Protein: 39 g

Sodium: 720 mg

Potassium: 650 mg

Weight Watchers Points: 8 Points