Barbecued Beef Skewers
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.
15 minutes, plus marinating time prep, 10 minutes cook
Serves 4
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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