BEEF KEBAB

1 serving

600 g of minced beef

2 shallots

3 garlic cloves

2 cm fresh ginger

A small bunch of coriander

A small bunch of fresh mint

1 lemon

2 spoons of garam masala

1/2 spoon of baking powder  

2 spoons of pomegranate molasses

Salt and pepper

8 small skewers softened in water

Dressing:

4 dl greek yogurt (10% fat)  

1 spoon cumin roasted on a dry pan

Lemon peel (from 1/2 lemon)

2 tablespoons of olive oil

Salt and pepper

 

Cabbage salad:

1 small pointed cabbage

2 oranges

1 red onion

1 pomegranate

4 tablespoons of apple vinegar

A splash of olive oil

3-4 springs of mint

Salt and pepper

BEEF KEBAB

Preparation

Finely chop shallots, garlic, and ginger and put it into a bowl. Zest lemons and squeeze the juice from half a lemon into the bowl. Add chopped mint and coriander and mix it well together. In a new bowl add the minced beef and season with masala, baking powder, salt, and pepper. Blend it with your hands before you mix the two bowls together in a food processor. Give it a good stir for 4-5 minutes so all the flavors blend nicely together. Divide the meat paste into 8 portions and shape them in oblong sausage-like shapes. Put them on wooden sticks and mould the meat firmly around them. Place the kebabs on a hot grill pan with some butter Lurpak®  and fry them at high temperature. Brush the kebabs once in a while with a dressing of pomegranate molasses and the juice from half a lemon. The more dressing you give the kebabs, the better the glaze and flavor. After 6-8 minutes your kebab is done. Plate up with yogurt and salad. Yogurt dressing: Grind the roasted cumin in a mortar and put it in your yogurt. Add lemon peel, olive oil, salt, and pepper. Raw cabbage salad: Rinse the cabbage and remove the outer leaves. Remove the center part and roughly chop into pieces. Chop the onion into thin slices and put it all in a bowl. Remove the orange peel and cut it into chunks, removing the white pulp. Put them in the bowl together with pomegranate seeds. Add chopped mint, vinegar, salt.

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