Barbecued Beef Skewers

Name: Barbecued Beef Skewers
Prep time: 15 minutes, plus marinating time
Cook time: 10 minutes
Yield: 4 Servings
Cuisine: British
Ingredients: 1 red onion, finely sliced; Juice of 1 lemon; 1 tsp sumac; A small handful of finely chopped parsley leaves; Sea salt; 450g minced beef with 20 per cent fat; 1⁄2 onion, grated; 1⁄2 tsp allspice; A small handful of finely chopped parsley leaves; 1⁄2 tsp Lebanese 7 spice or baharat; 1 1⁄2 tsps Aleppo pepper flakes; 25g toasted pine nuts; 2 garlic cloves, crushed; 300g hummus; Flatbreads

preparation 15 minutes, plus marinating time
cook time 10 minutes
Serves 4

These kebabs are simple to make and cook fast on a barbecue. Rather than eating them in a wrap, why not serve them on a slick of hummus – either buy your favourite or make a batch – and then top the meat with a really zesty mix of red onion, sumac and parsley.

Recipe taken from Saffron in the Souks by John Gregory-Smith (Kyle)

Ingredients Method

For the onion:
1 red onion, finely sliced
Juice of 1 lemon
1 tsp sumac
A small handful of finely chopped parsley leaves
Sea salt
For the kebabs:
450g minced beef with 20 per cent fat
1⁄2 onion, grated
1⁄2 tsp allspice
A small handful of finely chopped parsley leaves
1⁄2 tsp Lebanese 7 spice or baharat
1 1⁄2 tsps Aleppo pepper flakes
25g toasted pine nuts
2 garlic cloves, crushed
To serve:
300g hummus
Flatbreads

Put the sliced onion into a bowl and add the lemon juice and a good pinch of salt. Mix well and leave to macerate for 15 minutes.

Meanwhile, preheat the grill or barbecue to high. Put all the ingredients for the kebabs into a large mixing bowl with a good pinch of salt and mix well.

Thread the meat onto flat skewers (these prevent the meat from turning when you flip them over on the barbecue) so you have a sausage shape. You should be able to make eight kebabs. Cook for 3-4 minutes on each side until charred and juicy.

Add the sumac and parsley to the macerated onions and mix well.

To serve, spread the hummus onto a serving dish. Lay the kebabs on top and pile on the onions. Serve immediately with flatbreads.

Print Recipe

Main
Summer

Ingredients

For the onion:

1 red onion, finely sliced

Juice of 1 lemon

1 tsp sumac

A small handful of finely chopped parsley leaves

Sea salt

For the kebabs:

450g minced beef with 20 per cent fat

1⁄2 onion, grated

1⁄2 tsp allspice

A small handful of finely chopped parsley leaves

1⁄2 tsp Lebanese 7 spice or baharat

1 1⁄2 tsps Aleppo pepper flakes

25g toasted pine nuts

2 garlic cloves, crushed

To serve:

300g hummus

Flatbreads

Method

Put the sliced onion into a bowl and add the lemon juice and a good pinch of salt. Mix well and leave to macerate for 15 minutes.

Meanwhile, preheat the grill or barbecue to high. Put all the ingredients for the kebabs into a large mixing bowl with a good pinch of salt and mix well.

Add the sumac and parsley to the macerated onions and mix well.

To serve, spread the hummus onto a serving dish. Lay the kebabs on top and pile on the onions. Serve immediately with flatbreads.

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