Iraqi beef kebabs
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 400g beef mince (20% fat)
- 1⁄2 red onioncoarsely grated
- 2 cloves garliccrushed
- 1 tsp aleppo pepper flakes(see cook’s notes below)
- ground to make 1 tsp black peppercorns
- 2 tsp sumacplus extra to serve (see cook’s notes below)
- 4 tsp spicy mango chutneyplus extra to serve
TO SERVE
- 2 tbsp tahini
- leaves only flat-leaf parsley
- leaves only coriander
- sliced red onion
- chopped tomatoes
- round pittas or flatbreads
Nutrition: per serving
- kcal495
- fat22.7g
- saturates7.8g
- carbs41.5g
- sugars3.2g
- fibre3.3g
- protein29.6g
- salt1.4g
Method
step 1
Heat a griddle or grill to high. Mix together the beef, onion, garlic, aleppo pepper flakes, black pepper, sumac, mango chutney and a good pinch of salt in a mixing bowl. Divide into 8, roll into long kebabs and put a skewer through each.
step 2
Put the kebabs onto the griddle or under the grill for 3-4 minutes on each side or until cooked through and tender. Divide between plates and add a drizzle of tahini and a pinch more of sumac. Serve with extra mango chutney, parsley, coriander, sliced onion, chopped tomatoes and pittas or flatbreads.
