Beef kebabs with a twist
It's Friday night and although the temptation is reach for that take-away menu we may have a better option for you. Yes John Whaite is here with his Friday take-a-Whaite fix and this week he's making beef kebab with a twist.
Ingredients:
(Makes 12)
500g lean minced beef 1 large banana shallot, very finely chopped1 large garlic clove, minced1 fat red chilli, finely choppedSmall handful fresh coriander, choppedSmall handful fresh mint, chopped1tsp ground cumin1tsp ground corianderGenerous pinch of saltJuice of ½ lemon
For the dressing
¼ cucumber, finely grated 10 vine cherry tomatoes, very finely chopped1 garlic clove, minced1 red chilli, finely choppedGenerous pinch of saltSmall handful fresh mint leaves, choppedJuice of ½ lemon2 tbsp olive oil1tbsp dried currants
To serve
Mini cos lettuce leaves Plain natural yoghurt
Method:
For the kebabs, combine all the ingredients and mix together until well incorporated.
Divide into 12 equalish balls, and flatten into small, fat patties. Allow to rest so that the flavours develop for a good few hours in the fridge. When ready to cook, fry in a frying pan for a few minutes each side, until cooked through.
For the sauce, simply combine all of the ingredients and mix together. Allow to macerate and develop until the burgers are ready.
To serve, wrap the patties in lettuce leaves, drizzle over some of the dressing and finish with a little yoghurt to cool things down.