Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 600 grams of bone-in beef short ribs, 400 grams of boneless, skinless chicken thighs, 1 thinly sliced large red onion, 250 grams of halved cherry tomatoes, and 1 thinly sliced medium green bell pepper.

2. 2

   Add 4 minced garlic cloves, 120 ml of dry white wine, 30 ml of extra virgin olive oil, 5 grams of dried Greek oregano, and 5 grams of salt along with 2 grams of black pepper to the bowl, then mix everything thoroughly to coat the meats and vegetables.

3. 3

   Cut four large pieces of parchment paper (approximately 30x40 cm each) and lay them flat on a clean surface.

4. 4

   Divide the seasoned short rib, chicken, and vegetable mixture evenly among the four parchment paper pieces, placing the mixture in the center of each.

5. 5

   Fold the parchment paper over the mixture, creating a half-moon shape, and crimp the edges tightly to form sealed packets, ensuring no steam can escape.

6. 6

   Place the sealed parchment packets into a large steamer basket over a pot of simmering water, making sure the water does not touch the bottom of the steamer basket.

7. 7

   Steam the packets for 60 minutes, or until the short ribs are tender and the chicken is cooked through.

8. 8

   Carefully open the steamed packets, transfer the contents to serving plates, garnish with the juice of 1 whole lemon and 15 grams of chopped fresh dill, and serve immediately.