Middle Eastern Beef Kebabs
Middle Eastern Beef Kebabs. Image by Richard Cornish. All Rights Reserved.
Lightly spiced with cumin and fennel these kebabs are quick and easy to make. Save your hands and mix them in the free-standing mixer. This is the perfect dish to make the most of our lean minced beef from our herd raised at Green Hill Farms at Malmsbury.
Serves 6
1 kg prime beef mince
1 cup sourdough breadcrumbs
20ml extra virgin olive oil
2 teaspoons ground cumin
2 teaspoons fennel seeds
1 teaspoon chilli flakes
Salt and pepper
Place all in the ingredients in the bowl of an upright mixer and mix on low for 5 minutes or until sticky. Form into 6 kebabs on skewers. Preheat the BBQ grill. Grill for 10 minutes on medium. Turn and cook for a further 8 minutes. Remove from BBQ and allow to rest covered. Serve with salad.
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Middle Eastern Beef Kebabs
Ingredients
- 1 kg prime beef mince
- 1 cup sourdough breadcrumbs
- 20ml extra virgin olive oil
- 2 teaspoons ground cumin
- 2 teaspoons fennel seeds
- 1 teaspoon chilli flakes
- Salt and pepper
Instructions
- Place all in the ingredients in the bowl of an upright mixer and mix on low for 5 minutes or until sticky.
- Form into 6 kebabs on skewers.
- Preheat the BBQ grill. Grill for 10 minutes on medium. Turn and cook for a further 8 minutes.
- Remove from BBQ and allow to rest covered. Serve with salad.