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Sheesh Kabobs with Yogurt Dip

 
One serving costs about $3.27 One serving costs about $3.27

$3.27 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

3 super bowl,gluten-free,gluten free lunch,main course,main dish,dinner
spoonacular Score:70%

Spoonacular Score: 70%

 

Sheesh Kabobs with Yogurt Dip might be just the main course you are searching for. For $2.88 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 807 calories, 31g of protein, and 72g of fat. Only a few people made this recipe, and 1 would say it hit the spot. Head to the store and pick up cumin powder, dill, ginger garlic paste, and a few other things to make it today. To use up the pepper you could follow this main course with the Dr. Pepper Cake with Flour Cooked Frosting as a dessert. It is a good option if you're following a gluten free diet. It can be enjoyed any time, but it is especially good for The Super Bowl. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is solid. Try Yogurt and Feta Dip, Double Chocolate Muffins (Again…Sheesh!), and Breakfast Kabobs with Yogurt Dip for similar recipes.

Ingredients

Servings:
1 tsp
1 tsp chili powder
chili powder
0.5 tsps
0.5 tsps coriander powder
coriander powder
0.5
0.5  cucumber
cucumber
0.5 tsps
0.5 tsps cumin powder
cumin powder
1 tsp
1 tsp dill
dill
1 handful
1 handful fresh coriander
fresh coriander
1 tsp
1 tsp ginger garlic paste
ginger garlic paste
1
1  green bell pepper
green bell pepper
16 oz
16 oz ground beef
ground beef
2 Tbsps
2 Tbsps olive oil
olive oil
some
some olive oil
olive oil
some
some bell pepper
bell pepper
some
some salt
salt
1 cup
1 cup sour cream
sour cream
1 cup
1 cup fresh yogurt
fresh yogurt
1 tsp chili powder
1 tsp
chili powder
0.5 tsps coriander powder
0.5 tsps
coriander powder
0.5  cucumber
0.5
cucumber
0.5 tsps cumin powder
0.5 tsps
cumin powder
1 tsp dill
1 tsp
dill
1 handful fresh coriander
1 handful
fresh coriander
1 tsp ginger garlic paste
1 tsp
ginger garlic paste
1  green bell pepper
1
green bell pepper
16 oz ground beef
16 oz
ground beef
2 Tbsps olive oil
2 Tbsps
olive oil
some olive oil
some
olive oil
some bell pepper
some
bell pepper
some salt
some
salt
1 cup sour cream
1 cup
sour cream
1 cup fresh yogurt
1 cup
fresh yogurt

Equipment

aluminum foil
aluminum foil
skewers
skewers
oven
oven
frying pan
frying pan
aluminum foil
aluminum foil
skewers
skewers
oven
oven
frying pan
frying pan


Instructions

  1. For the kabobs:
  2. Combine all the spices and minced meal and arrange it into skewers
  3. Drizzle olive oil onto a pan with aluminum foil
  4. Place the skewers over it
  5. Set the oven for 400 degrees and cook for 30 minutes
  6. For the dip:
  7. Add the chopped cucumbers, peppers, sour cream, dill, and yogurt
  8. Mix it up will and add some salt and pepper
  9. Drizzle some olive oil over it!
  10. Above all! enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.27
Ingredient
1 teaspoon chili powder
½ teaspoons coriander powder
½ cucumber
½ teaspoons cumin powder
1 handful fresh coriander
1 teaspoon ginger garlic paste
1 green bell pepper
16 ounces ground beef
2 tablespoons olive oil
some olive oil
some bell pepper
1 cup sour cream
1 cup fresh yogurt
Price
$0.09
$0.06
$0.36
$0.07
$0.13
$0.08
$0.36
$3.52
$0.33
$0.50
$1.12
$1.56
$1.63
$9.82

Tips

Health Tips

  • You can choose lean ground beef or switch to ground turkey or ground bison if you prefer less fatty meat.

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Yogurt is a good source of probiotics, "good" bacteria that contribute to intestinal health and can improve digestion. Look at the label on your yogurt and make sure it says it contains "live and active cultures."

  • get more health tips

Price Tips

  • The price of ground beef is going up. Beans and lentils, on the other hand, are both cheap and filling. Depending on the recipe, you might be able to add beans or lentils to stretch out your beef.

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • get more price tips

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Make sure you cook ground meat thoroughly. Grinding meat creates a lot of surface area that bacteria can grow on, so eating undercooked ground meat poses a real health risk.

  • get more cooking tips

Green Tips

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
830 Calories
31g Protein
71g Total Fat
14g Carbs
28% Health Score
Limit These
Calories
830
42%

Fat
71g
111%

  Saturated Fat
25g
159%

Carbohydrates
14g
5%

  Sugar
10g
12%

Cholesterol
157mg
53%

Sodium
412mg
18%

Get Enough Of These
Protein
31g
64%

Vitamin C
130mg
158%

Vitamin A
3368IU
67%

Vitamin B12
3µg
63%

Zinc
7mg
50%

Vitamin B6
0.91mg
45%

Phosphorus
448mg
45%

Vitamin E
5mg
40%

Selenium
26µg
38%

Vitamin B3
7mg
38%

Vitamin B2
0.57mg
33%

Vitamin K
33µg
32%

Potassium
968mg
28%

Calcium
235mg
24%

Iron
4mg
23%

Vitamin B5
1mg
17%

Folate
68µg
17%

Magnesium
65mg
16%

Vitamin B1
0.2mg
13%

Fiber
3g
12%

Manganese
0.23mg
12%

Copper
0.2mg
10%

Vitamin D
0.54µg
4%

covered percent of daily need

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