RECIPE
FESTIVE KEBABS
Prep time: 30 minutes
Cook time: 10 minutes
INGREDIENTS
FOR THE KEBABS
- 500g beef mince
- 1 tbsp Ras El Hanout spice blend
- Salt and pepper
- ½ onion, finely diced
- Coriander stalks, finely chopped
- 2 cloves of garlic, finely chopped
- Skewers
FOR THE SALSA
- Seeds of one pomegranate
- 100g cranberries dried or fresh
- 1-2 red chilli, finely diced
- ½ onion, finely diced
FOR THE HOUMOUS
- 1 pack Merchant Gourmet
- Chestnut Purée
- 1 garlic clove
- 1 heaped tbsp tahini paste
- Juice of ½ a lemon
- Olive oil
METHOD
- For the kebabs, combine the ingredients in a large bowl and mix thoroughly. Take a handful of mixture and form around a skewer. If using wood, soak the skewers in water first. Place in a preheated grill for about 4 minutes per side.
- For the houmous, blitz all of the ingredients together and add enough olive oil to loosen the paste. Season with salt and pepper.
- For the salsa, combine all of the ingredients together.
- Serve with flatbreads of your choice, a seasonal salad, coriander leaves and pickled chilli. Drizzle with lemon juice.