Spiced beef skewers recipe

Spiced beef skewers recipe

Wander through the medina of Tripoli and you will soon smell the sizzle of beef kebabs wafting through the air as little hole-in-the-wall stalls grill up a storm throughout the day.

To get the meat super succulent you need to have a high fat content – at least 20 percent fat. These are simple to make and cook fast on a barbecue.

Rather than serve them in a wrap, plate them up 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.

Ingredients

For the onion
  • 1 red onion, finely sliced
  • 1 lemon, juice only
  • 1 teaspoon sumac
  • 1 handful finely chopped parsley leaves
  • 1 pinch sea salt
  • 1 red onion, finely sliced
  • 1 lemon, juice only
  • 1 teaspoon sumac
  • 1 handful finely chopped parsley leaves
  • 1 pinch sea salt
  • 1 red onion, finely sliced
  • 1 lemon, juice only
  • 1 teaspoon sumac
  • 1 handful finely chopped parsley leaves
  • 1 pinch sea salt
For the kebabs
  • 450 g minced beef with 20 percent fat
  • 0.5 onion, grated
  • 0.5 tsp allspice
  • 1 handful finely chopped parsley leaves
  • 0.5 tsp Lebanese 7 spice or baharat
  • 1.5 tsp Aleppo pepper flakes
  • 25 g toasted pine nuts
  • 2 garlic cloves, crushed
  • 15.9 oz minced beef with 20 percent fat
  • 0.5 onion, grated
  • 0.5 tsp allspice
  • 1 handful finely chopped parsley leaves
  • 0.5 tsp Lebanese 7 spice or baharat
  • 1.5 tsp Aleppo pepper flakes
  • 0.9 oz toasted pine nuts
  • 2 garlic cloves, crushed
  • 15.9 oz minced beef with 20 percent fat
  • 0.5 onion, grated
  • 0.5 tsp allspice
  • 1 handful finely chopped parsley leaves
  • 0.5 tsp Lebanese 7 spice or baharat
  • 1.5 tsp Aleppo pepper flakes
  • 0.9 oz toasted pine nuts
  • 2 garlic cloves, crushed
To serve
  • 300 g hummus
  • 8 flatbreads
  • 10.6 oz hummus
  • 8 flatbreads
  • 10.6 oz hummus
  • 8 flatbreads

Details

  • Cuisine: Middle Eastern
  • Recipe Type: Beef skewers
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 10 mins
  • Serves: 4

Step-by-step

  1. Put the sliced onion into a bowl and add the lemon juice and a good pinch of salt. Mix well and leave to macerate (soften) for 15 minutes.
  2. Meanwhile, preheat the grill or barbecue to high.
  3. 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.
  4. Cook for 3 to 4 minutes on each side until charred and juicy.
  5. Add the sumac and parsley to the macerated onions and mix well.
  6. To serve, spread the hummus onto a serving dish. Lay the kebabs on top and pile on the onions. Serve immediately with flatbreads.

This recipe is from Saffron in the Souks by John Gregory-Smith. Published by Kyle Books, £25. Photography by Nassima Rothacker and Alan Keohane.

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Lamb sausage kebabs with tzatziki dip

Chicken shish kebab 

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