Moroccan kebab with haricots verts — Meal
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Macros (per serving)

Fat

50%

(39 g)

Protein

25%

(47 g)

Carbs

25%

(46 g)

35 g Net,

11 g Fiber

725 Calories (per serving)

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Moroccan kebab with haricots verts

By Meal.com

Haricots verts? They don't belong in a paleo diet, do they? The paleo juggernauts (Robb Wolf and Mark Sisson), however, approve of them. They are a great addition to your diet, if you eat them occasionally, and not in excessive amounts. I have included them in this cookbook because they are so incredibly tasty in this Moroccan dish. Because the kebab will taste better if you let it marinate for longer, it is a good idea to make a double amount for the next day, or to keep meat marinated in your freezer. This dish is very tasty with the cauliflower couscous!

Ingredients

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Ground beef

400 g

Onion

1 piece

Garlic

2 cloves

Cumin Ground

1 tsp

Dried coriander

1 tsp

Paprika powder

1 tsp

Ginger ground

1 tsp

Cinnamon

1 tsp

Ras el Han­out

1 Tbsp

Harissa

1 tsp

Dried turmeric

1 tsp

Haricots verts

400 g

Coconut oil

12 Tbsp

Raisins

1 hand

Pistachio nuts

1 hand

Curry powder

12 tsp

Olive oil (mild)

1 tsp

Salt

to taste

Black pepper

to taste

Instructions

Difficulty

Normal

Prep time

5 min

Cook time

10 min

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Details

Allergens

Nuts, Nightshade, Legumes

Diet

Paleo, Sirtfood

Course

Lunch, Dinner

Cooking equipment

Blender, Grill

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