Beef Skewers Recipe

Hole-in-the-wall beef skewers

  • serves 4
  • Easy

These kebabs are simple to make and cook fast on a barbecue. Rather than serve them in a wrap, make these a little different, plating them up on a slick of hummus – and then top the meat with a really zesty mix of red onion, sumac and parsley

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Ingredients

ONION SALAD

  • red onion 1, finely sliced
  • lemon 1, juiced
  • sumac 1 tsp, (see notes below)
  • flat-leaf parsley a small handful, finely chopped

KEBABS

  • minced beef (ideally use 20% fat)) 450g
  • onion ½, grated
  • ground allspice ½ tsp
  • flat-leaf parsley a small handful, finely chopped
  • lebanese seven-spice or baharat ½ tsp, (see notes below)
  • aleppo pepper 1 ½ tsp, (see notes below)
  • pine nuts 25g, toasted
  • garlic 2 cloves, crushed

TO SERVE

  • hummus 300g, (see notes below)
  • flatbreads

Method

  • Step 1

    Put the sliced onion into a bowl with the lemon juice and a generous pinch of salt. Mix well and leave to macerate for 15 minutes.

  • Step 2

    Meanwhile, heat the grill or barbecue to high. Put all the ingredients for the kebabs and a generous pinch of salt into a large bowl and mix well. Form into sausage- shaped patties and thread the meat onto flat skewers (these prevent the meat from turning when you flip them over on the barbecue). You should be able to make 8 kebabs. Cook for 3-4 minutes on each side or until charred and juicy.

  • Step 3

    Add the sumac and parsley to the macerated onions and mix well.

  • Step 4

    To serve, spread the hummus on a serving dish. Lay the kebabs on top and pile on the onions. Serve immediately with flatbreads.

Recipes extracted from Saffron in the Souks by John Gregory-Smith (£25, Kyle Books).

Saffron in the Souks


Lebanese seven- spice and baharat are both Middle Eastern spice blends. You can buy Lebanese seven-spice in Middle Eastern supermarkets. Buy baharat in larger supermarkets or click here for our homemade recipe. Plus check out our top tips to making perfect hummus.


Aleppo pepper, or pul biber, is flaked mild red Turkish chilli pepper. Buy from Middle Eastern grocers, online or substitute with a pinch of regular dried chilli flakes. Sumac is made from dried berries and adds a sour tartness to recipes.


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Nutritional Information

  • Kcals 750
  • Fat 43.5g
  • Saturates 8.3g
  • Carbs 49.5g
  • Sugars 5.5g
  • Fibre 8.7g
  • Protein 35.9g
  • Salt 1.2g
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