Of which 7.3 g sugars and 4.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights 40.9 g protein per serving · Iron (meat) · Vitamin B12 (meat)
Allergens gluten, milk
Beef kebab with yogurt sauce
Beef roasted in one piece, sliced, with fresh salad and yogurt sauce.
Ingredients
- 1 kg (2¼ lb) lean ground beef
- 1 onion (100 g / 3½ oz)
- 1 red bell pepper (150 g / 5½ oz)
- 3 cloves garlic (15 g / ½ oz)
- chopped parsley, salt, garlic powder, pepper and paprika, to taste
- 5 whole-wheat wraps, 40 g each (200 g / 7 oz)
- 1 cucumber, ≈300 g (300 g / 10½ oz)
- ½ red onion, ≈75 g (75 g / 2¾ oz)
- 100 g (3½ oz) cherry tomatoes
- a drizzle of honey or sugar-free maple-flavored syrup (10 g)
- vinegar, to taste
- 120 g (4 oz) low-fat Greek yogurt
- ½ lemon, juice only (15 g / ½ oz)
- olive oil, for greasing
Method
- Blend the onion, bell pepper and garlic cloves. Mix with the ground beef, parsley and seasonings until well combined.
- Spread the mixture on a baking sheet greased with a drizzle of olive oil, press it down firmly and score it into slices for a kebab effect.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Chicken & Poultry”. The English edition is coming soon.
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