Grilled kebab skewers
Ingredients
for 4 person
600 g | minced meat (beef or lamb) |
1 | onion, finely chopped |
2 | garlic cloves, squeezed |
1 | organic lemon, use grated zest |
3 tbsp | ground almonds |
1 bunch | flat-leaf parsley, finely chopped |
½ bunch | peppermint, finely chopped |
1 ½ tsp | salt |
3 tsp | ground cumin |
1 tsp | cayenne pepper |
8 | wooden skewers |
2 tbsp | olive oil |
2 | onions, cut into wedges |
1 tbsp | olive oil |
2 pinch | salt |
1 | aluminium grill tray |
4 | flatbreads, halved if necessary |
180 g | plain yoghurt |
2 tbsp | lemon juice |
½ bunch | flat-leaf parsley, finely chopped |
1 | garlic clove, squeezed |
¼ tsp | salt |
a little | pepper |
50 g | leaf salad |
2 | vine-ripened tomatoes, cut into wedges |
2 tbsp | olive oil |
2 tbsp | lemon juice |
How it's done
Meat mixture
In a bowl, mix the meat with all the other ingredients up to and including the cayenne pepper, knead well by hand until the ingredients have combined to form a compact mass. Divide the meat mixture into 8 portions, press onto the wooden skewers, brush with oil.
Charcoal/gas/electric grill
Mix the onions and oil in a grill tray, season with salt. With the lid down, grill the onions along with the kebab skewers over/on a high heat (approx. 250°C) for approx. 10 mins. on all sides. Grill the flatbreads in batches for approx. 2 mins. on each side.
Dressing
Combine the yoghurt with all the other ingredients up to and including the pepper.
To serve
Plate up the lettuce, tomatoes and grilled onion wedges. Mix the oil and lemon juice, drizzle over the lettuce. Top with the kebab skewers, serve with the flatbread and dressing.
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