Home PageCookingMediterranean Beef Skewers with Roasted Butternut Squash and Garlic Rice, made in my Iron Mountain no. 12 Skillet

Mediterranean Beef Skewers with Roasted Butternut Squash and Garlic Rice, made in my Iron Mountain no. 12 Skillet

Dec 12, 2016

In:Cooking, Recipes


Another Blue Apron meal, though admittedly not my favorite. Somehow, the mixture of beef and yellow raisins just doesn’t do it for me. If it does for you, however, perhaps you’ll love this one! If you’d like to see the original recipe, you can find it here.


Spiced Beef Skewers w Roasted Butternut Squash and Garlic Rice

Makes: 4 servings
Prep Time: 15 minutes | Cook Time: 25–35 minutes


  • 1-1/8 lb. Ground Beef
  • 8 Wooden Skewers
  • 1 Egg
  • 3/4 c. Jasmine Rice
  • 4 Cloves Garlic, peeled and minced
  • 2 Butternut Squash, peeled, seeded, halved, sliced into 1″ slices
  • 3 T Golden Raisins
  • 1 T Red Wine Vinegar
  • 1/3 c. Panko Breadcrumbs
  • 1/4 c. Labneh Cheese



Make the rice: In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add half the garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the rice, a big pinch of salt and 11?2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Set aside and keep warm.

Roast & dress the squash: While the rice cooks, place the squash on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with half the vinegar and a drizzle of olive oil.

Assemble the skewers: While the squash roasts, combine the ground beef, breadcrumbs, raisins, egg and remaining garlic in a large bowl; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 8 oval-shaped patties, each about 1 inch thick. Transfer to a plate. Working one at a time, insert the ends of the skewers through the patties. Season with salt and pepper.


Cook the skewers: While the squash continue to roast, in a large cast iron skillet (I used my Griswold Iron Mountain number 12)  heat 1 tablespoon of olive oil on medium until hot. Working in batches if necessary, carefully add the assembled skewers. Cook, loosely covering the pan with foil, 5 to 6 minutes per side, or until browned and cooked through.


Season the labneh & serve your dish: While the skewers cook, combine the labneh and remaining vinegar in a small bowl; season with salt and pepper to taste. Transfer to a serving dish.

Transfer the cooked skewers and roasted squash to a serving dish. Serve with the garlic rice and seasoned labneh on the side. Enjoy!