Beef kebabs

Beef kebabs

Hurma kebabı

By
From
Turkish Fire
Serves
6
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
1kg minced beef, not too lean
2 white onions, diced quite finely
1/2 teaspoon ground cinnamon
2 tablespoons pul biber, (see note)
50g chopped mint
30g finely chopped flat-leaf parsley
Shepherd salad, to serve
crusty bread, to serve

Method

  1. You will need six flat metal skewers for this recipe.
  2. Place the beef in a bowl and season with sea salt and freshly ground black pepper. Add the onion, cinnamon, pul biber, mint and parsley and mix really well with your bare hands. Please don’t hold back. Think of all the beautiful things in your life, or perhaps think of someone you absolutely adore. The more love that goes into your food, the better. You’ll need to mix for at least 15 minutes, or until the mixture is sticky.
  3. Fire up your barbecue or grill to a high heat. Form the beef along your metal skewers, into one long sausage shape per skewer.
  4. Cook on the barbecue grill bars, or under the grill, for 3–4 minutes on each side, or until just cooked through. Remove the skewers from the kebabs and serve immediately, with shepherd salad and crusty bread.

Note

  • Pul biber is a crushed red powder made from dried aleppo peppers. It is mild to medium in heat, and the Turkish love sprinkling it over just about anything. If you can’t find it in spice shops or Middle Eastern grocery stores, you can use chilli flakes instead.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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