Parchment Kebab (Beef and Vegetables)

Baking tender beef and colorful vegetables wrapped in parchment paper traps all the natural juices and flavors without needing excessive oil.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1.3 lbs lean beef cubes (600 g) · 846 kcal in the whole recipe
• 1 medium potato, diced (200 g / 7 oz) · 154 kcal in the whole recipe
• 5.3 oz mushrooms, sliced (150 g) · 33 kcal in the whole recipe
• 2 green peppers, chopped (100 g) · 20 kcal in the whole recipe
• 1 red bell pepper, chopped (100 g) · 31 kcal in the whole recipe
• 2 medium tomatoes, diced (200 g) · 36 kcal in the whole recipe
• 1 medium onion, chopped (110 g) · 44 kcal in the whole recipe
• 2 cloves garlic, minced (10 g) · 15 kcal in the whole recipe
• 2 tbsp olive oil (26 g) · 230 kcal in the whole recipe
• 1 tbsp tomato paste (17 g) · 17 kcal in the whole recipe
• 1 tsp salt, black pepper, and dried oregano

Method

1. In a large mixing bowl, combine the beef cubes, chopped onion, garlic, potatoes, mushrooms, green pepper, red pepper, and diced tomatoes.

   

2. In a small bowl, whisk the tomato paste, olive oil, salt, black pepper, and oregano with a splash of water, then pour over the mixture and toss well.

   

3. Divide the mixture into 4 equal portions and place each on a square sheet of parchment paper, folding the edges tightly to create sealed packets.

   

4. Place the packets on a baking sheet and bake in a preheated oven at 200°C (400°F) for about 40-45 minutes until the beef is tender and vegetables are cooked through.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.