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Image for Recipe - Barbecued Beef Skewers

Barbecued Beef Skewers

Image for Recipe - Barbecued Beef Skewers
  • Time preparation 15 minutes, plus marinating time
  • cook time 10 minutes
  • Serve 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)
  • 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.

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.

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.

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