Try these innovative preparations for minced beef. Here’s a tasty recipe for beef mince kebabs. These kebabs not only look tasty, but they also have a fantastic flavour. This recipe is a must-try since the minced beef is seasoned with a blend of aromatic spices.
The nicest thing about making these kababs is how fast you can have them ready if you use minced meat that has been thoroughly defrosted.
How to make beef mince kebabs
Cut the mince mixture into eight pieces, and skewer each piece flat. The kebabs should be fried in a little amount of oil on a nonstick pan for approximately 10 minutes while being turned often. The kebabs’ exteriors should be brown, and the meat should no longer be pink. To round out the flavour, provide a creamy dip alongside.
Guests will appreciate these kebabs made with beef mince, but you can also use the same recipe to make tasty finger foods. To create a more visually appealing dish with a dip in the centre, divide the minced meat into smaller chunks.
Beef mince kebabs recipe
Course: Main
Cuisine: Gobal
Difficulty: Easy
Servings: 8 servings
Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Ingredients
Kebabs
-
2 tsp extra virgin olive oil
-
500 g minced beef (around 12% fat)
-
½ tsp ground cumin
-
1½ tsp sweet smoked paprika
-
1 tsp fine sea salt
-
1 medium onion, quartered
-
fresh mint sprigs, to serve
-
freshly ground black pepper
Dip
-
150 g full-fat Greek yoghurt
-
½ small preserved lemon, drained well and finely chopped
-
1 small garlic clove, crushed
-
1 tsp extra virgin olive oil
-
1 pinch smoked paprika
Method
- Mix the beef, cumin, paprika, salt and plenty of freshly ground black pepper together in a bowl.
- Divide the mince mixture into 8 portions and press each portion firmly onto flat skewers, each one around 10–12cm.
- Place a non-stick griddle pan over high heat and brush with a little oil. Cook the kebabs for about 10 minutes, turning 3–4 times, or until well browned on the outside and thoroughly cooked on the inside – there should be no pink remaining.
- Add the onion wedges to the griddle for the last 5 minutes of the cooking time and griddle until lightly charred, turning occasionally.
- To make the dip, mix the yoghurt with the preserved lemon and garlic.
- Spoon into a serving dish, drizzle with olive oil and sprinkle with a little paprika.
- Put the onions onto a serving plate and top with the kebabs, scatter with fresh mint and sprinkle with a little more paprika.
- Serve with the dip.