Spicy Minced Beef Kebabs With Hot Chickpea Puree |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Great for a summer barbeque, make them a s fiery as you wish by adding more cayenne pepper. You will need metal skewers with wide flat blades to hold the meat in place on the grill. From Modern Moroccan by Ghillie Basan Ingredients:
1 1/4 lbs minced beef |
1 medium onion, grated |
2 teaspoons ground cumin |
2 teaspoons ground coriander |
2 teaspoons paprika |
3/4 teaspoon cayenne pepper |
1 teaspoon salt |
1 tablespoon fresh parsley, chopped |
1 tablespoon fresh coriander, chopped |
1 1/4 cups dried garbanzo beans, soaked overnight drained and cooked |
1/4 cup olive oil |
1 lemon, juice of |
2 garlic cloves, crushed |
1 teaspoon cumin seed |
2 tablespoons light tahini |
4 tablespoons thick greek yogurt |
3 tablespoons butter, melted |
Directions:
1. Mix all of the first 8 ingredients together, knead well then place into food processor and process until smooth.
2. Place into a dish, cover and leave to stand for 1 hour.
3. Preheat the oven to 200C 400°F.
4. In a food processor, process the chickpeas, olive oil, lemon, garlic, cumin, tahini and yoghurt, season and put into ovenproof dish, cover with foil and heat through for 20 mins in the oven.
5. Divide the meat mix into 6 portions and mould each onto metal skewer so that the meat resembles a fat sausage, cook 4-5 mins each side.
6. Pour melted butter over the hot chickpea puree and serve with salad and crusty bread.
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