Spicy Minced Beef Kebabs With Hot Chickpea Puree Recipes

Steps:

• Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.
• In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.
• Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours.
• Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.

Steps:

• In a large bowl mix the beef, onion, egg, chickpea flour, chiles, garlic, ginger, lime juice, cayenne, coriander, mint, cinnamon, sage, dill, and salt. Divide into fourteen equal parts and shape into 1-inch [2.5-centimeter] disks.
• Heat about 2 tablespoons of the oil in a large cast-iron or nonstick skillet over medium-high heat. Fry the kebabs in batches, adding more oil as needed, until golden brown, 3 to 4 minutes per side. Drain on paper towels. Transfer the kebabs to a serving plate, garnish with the cilantro, and serve with the pickled red onions.
• Put the onions and cilantro in a clean 1 pint [480 milliliters] canning jar with a tight-fitting lid. In a small, dry cast-iron or stainless-steel skillet, toast the coriander seeds over medium-high heat, until fragrant, swirling the seeds occasionally so they toast evenly, 30 to 45 seconds. Toss the seeds into the jar with the onions. Add the vinegar, sugar, and salt. Seal the jar and shake a few times. Refrigerate for at least 2 hours before serving. Store in the refrigerator for up to 3 days. Makes 1 cup (220 grams).

Steps:

• Mix all of the first 8 ingredients together, knead well then place into food processor and process until smooth.
• Place into a dish, cover and leave to stand for 1 hour.
• Preheat the oven to 200C 400°F.
• In a food processor, process the chickpeas, olive oil, lemon, garlic, cumin, tahini and yoghurt, season and put into ovenproof dish, cover with foil and heat through for 20 mins in the oven.
• Divide the meat mix into 6 portions and mould each onto metal skewer so that the meat resembles a fat sausage, cook 4-5 mins each side.
• Pour melted butter over the hot chickpea puree and serve with salad and crusty bread.

Steps:

• Combine the soy sauce, vinegar, brown sugar, Sriracha and garlic in a large bowl. Add the beef and onion and toss to coat; cover and refrigerate 1 to 4 hours.
• Preheat a grill to medium high and brush the grates with vegetable oil. Thread the beef, onion and scallions onto eight 10-inch skewers and brush with more oil. Grill the kebabs, turning occasionally, until marked, about 7 minutes for medium rare.

Steps:

• In a large bowl, whisk together the soy sauce, pineapple juice, brown sugar, chili sauce, garlic, and cayenne pepper.
• Add the onions, peppers, and beef to the marinade and stir to coat. Cover and refrigerate for 2-4 hours; stirring occasionally.
• Preheat grill to medium-high heat.
• Thread beef, vegetables and pineapple onto 4 1/2-inch, metal skewers.
• Place kebabs on grill and cook, turning occasionally for about 7-8 minutes or until a thermometer reaches 130°- 135°F for medium rare.

Steps:

• Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl.
• Set aside.
• In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar.
• With the processor running drizzle in the olive oil.
• Pour the marinade over the meat and toss to coat.
• Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours.
• Preheat the grill to medium-high heat.
• Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat.
• Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium).
• Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.

Steps:

• mix the ground beef with the onion, cumin, coriander, paprika, cayenne, salt, parsley and cilantro.
• knead the mixture well, then pound it till smooth in a blender or food processor.
• place in a dish, cover and leave to stand in a cool place for 1 hour.
• make the chickpea puree:.
• preheat the oven to 400. In a blender or food processor, process the chickpeas with the olive oil, lemon juice, garlic, cumin seeds, tahini and yogurt till well mixed.
• season with salt and pepper, tip the puree into an ovenproof dish, cover with foil and heat through in the oven for 20 minutes.
• divide the meat mixture into six portions and mold each on to a metal skewer so that the meat resembles a fat sausage.
• preheat the grill or broiler on the hottest setting and cook the kebabs for 4-5 minutes on each side. (Don't overcook so it doesn't dry out.).
• melt the butter and pour it over the hot chickpea puree. (if puree is too thick, thin with a bit more yogurt and or butter) serve the kebabs with the hot chickpea puree.
• serve with salad and bread.