This beef kebab recipe comes from chef John Gregory-Smith. He says … “Traditionally these killer kebabs would be served with a sauce called amba, which is made from pickled green mangos. I have used a good-quality mango chutney instead. In the kebab mixture, try to avoid any big lumps of mango, saving them for serving.”
- 100
- Total time 30 minutes
- Difficulty Easy
Ingredients
- beef mince (20% fat) 400g
- red onion 1⁄2, coarsely grated
- garlic 2 cloves, crushed
- aleppo pepper flakes 1 tsp, (see cook’s notes below)
- black peppercorns ground to make 1 tsp
- sumac 2 tsp, plus extra to serve (see cook’s notes below)
- spicy mango chutney 4 tsp, plus extra to serve
- tahini 2 tbsp
- flat-leaf parsley leaves only
- coriander leaves only
- sliced red onion
- chopped tomatoes
- round pittas or flatbreads
Method
-
Step 1Heat 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 2Put 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.
Cook's notes
Aleppo pepper, also known as pul biber, is a fruity, vibrant, coarsely ground mild paprika from Turkey and Syria.Sumac is dried and coarsely ground berries that has a citrussy flavour. It’s available from large supermarkets.
Nutritional data
- kcals 495
- fat 22.7g
- saturates 7.8g
- carbs 41.5g
- sugars 3.2g
- fibre 3.3g
- protein 29.6g
- salt 1.4g
0 comments:
Post a Comment