Morroccan Beef Kebabs

Prep / cook time: 35-40 minutes

Serve: 4

INGREDIENTS

• 1/2 red onion
• 500g ground beef
• 3 tsp ras al hanout spice mix
• 1 egg
• 1/3 cup plus 1 extra tbsp fresh coriander leaves, finally chopped
• 1/2 cup plain Greek yogurt
• 3 tbsp lemon juice
• 200g mixed small tomatoes, sliced in half
• 1/2 Lebanese cucumber, sliced
• Olive oil for cooking and dressing
• Good pinch salt and pepper
• Wooden skewers, pre soaked in water

Quick Red Onion Pickle

• 1 red onion thinly sliced
• ½ cup water
• ¼ cup apple cider vinegar
• 1 ½ tbsp caster sugar

Serve

• Extra coriander leaves, roughly chopped
• Lemon wedges
• Lebanese flat bread

METHOD

To make the quick pickles:

1. Combine the water, vinegar and sugar into a small saucepan on medium heat while stirring. Once the sugar has dissolved, pour the hot liquid over the thinly sliced red onions and set aside to pickle for 5-10 minutes.
2. Drain and set side until serving.

To make the kebabs:

1. Combine in a KitchenAid food processor the red onion, blitz until it is finally chopped.
2. Add the ground beef, Ras al hangout spice mix, egg, coriander leaves and a pinch of salt and pepper. Blitz until the mixture is well combined.
3. Using clean hands shape the mixture onto the pre soaked wooden skewers.
4. Warm up a BBQ or stove top grill to mid-high heat.
5. Lightly brush olive oil onto the kebabs and place on the grill. Once dark golden grill lines appear and the meat looks cooked rotate and cook the other side. Remove from the grill.

To make the yogurt sauce:

1. Combine the plain Greek yogurt and 2 tbsp of olive oil to a small bowl, stir well to combine. Sprinkle over the top a little extra pinch of Ras al hangout spice mix. Set aside.

To make the side salad:

1. Combine the tomatoes, cucumber, 1 tbsp coriander roughly chopped, 1 tbsp lemon juice, 1 tbsp olive and a pinch of salt into a serving bowl, toss well to coat. Set aside.
2. Serve the beef kebabs on a platter with some of the quick pickles over the top followed by a good sprinkle of extra coriander leaves and lemon wedges.
3. Serve alongside the Lebanese bread, yogurt sauce and simple side salad.
4. Any left over pickles can be stored in the fridge for 1 week.