Greek? Lebanese? Turkish? CreativeCaveman? Who knows. Possibly a ‘what I found in the fridge’ kebab. Using my fabulous cast iron skewers that I grabbed last time I was in the UK… (Honestly. I had some weird stuff in my luggage on my last trip!) And also the newly discovered ‘grating’ attachment on the food processor… but honest, you don’t need a food processor for this… The grated onion though made a huge difference as these kebabs, considering there was no extra oil or anything, weren’t dry at all and got the seal of approval from The Man Who Doesn’t Like Beef.
- 800g of ground beef
- 1 medium onion, grated
- 100grams of grilled pepper in olive oil. You could just grill your own, too…
- 1 tablespoon of tomato paste
- 1 teaspoon of Jamaica pepper, which is also known as Allspice! (this took me many years to discover that allspice was jamaica pepper in Spain…)
- 1 teaspoon of cinnamon
- 1 teaspoon of cumin seeds
- 1 teaspoon of sea salt
- 2 teaspoon of chopped coriander
- 14 black olives
- 2 teaspoons of chipotle sauce/pepper flakes
- Mince up your onion with that fancy grater attachment on the food processor. (Or just use a hand grater…)
- Change the attachment to the mixer thingie. Add the grilled peppers and then all the rest of the ingredients. Except the olives and the ground beef.
- When it’s all mixed up well, drop the olives in for the last couple of seconds to chop ’em up.
- Then mix in the meat – I used the food processor to mix it in because I was trying to save on washing up. (Lazy!)
- Then wrap around skewers. This batch filled up 4 of my cast iron skewers with HUGE kebabs. 3 smaller kebabs on wooden sticks. 1 li’l burger that I ate at lunch time cooked in my skillet. Yum. I WAS TESTING IT. HONEST.
- I stuck these in the fridge for a few hours before grilling them on the bbq. They sorta ‘firmed up’ while in the fridge, which was handy, because I was a tad worried how mushy they were before and thought they might fall apart on the grill. But all was good. And tasty!