Wednesday, 2 December 2009

Meatball Kebabs


675g lean minced beef
1/2" root ginger, peeled
1 onion, chopped
2 green chillies, seeded and chopped
1 tsp mango chutney
2 tbsp fresh Coriander, chopped
1/2 tsp poppy seeds
1 tsp Garam Masala
1 tsp chilli powder
1 tsp ground Cumin

Mint Yoghurt dip

300ml Greek yoghurt
1/2 cucumber, finely chopped
2 tbsp fresh mint, finely chopped
1 tsp ground cumin
Pinch Cayenne pepper


Using a food processor, blend the ginger onion and chillies to a paste.

Add the minced beef, chutney, coriander, poppy seeds and spices and mix together. Form the mixture into approx 28 balls.

Thread the mince balls onto skewers (2 per skewer).

Place under a preheated grill and cook for 12-15 minutes, turning occasionally.

For the mint dip, mix all the ingredients together and chill prior to serving.

Serve with a rice salad or toasted Pitta bread and salad.

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