Hole in the wall beef skewers YOU Magazine
Hole-in-the-wall beef skewers - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Hole-in-the-wall beef skewers By You Magazine - May 10, 2019 Wander through the medina of Tripoli and you will soon smell the sizzle of beef kebabs wafting through the air as little hole-in-the-wall stalls grill up a storm throughout the day. To get the meat super succulent you need to have a high fat content – I suggest at least 20 per cent fat. These kebabs are simple to make and cook fast on a barbecue. Rather than serve them in a wrap, I like to make these a little different, plating them up on a slick of hummus – either buy your favourite or make a batch – and then top the meat with a really zesty mix of red onion, sumac and parsley. Nassima Rothacker SERVES 4 FOR THE ONION 1 red onion, finely sliced juice of 1 lemon 1 teaspoon sumac a small handful of finely chopped parsley leaves sea salt FOR THE KEBABS 450g minced beef with 20 per cent fat 1/2 onion, grated 1/2 teaspoon allspice a small handful of finely chopped parsley leaves 1/2 teaspoon Lebanese 7 spice or baharat 1 1/2 teaspoons Aleppo pepper flakes 25g toasted pine nuts 2 garlic cloves, crushed TO SERVE 300g hummus flatbreads 1. Put the sliced onion into a bowl and add the lemon juice and a good pinch of salt. Mix well and leave to macerate for 15 minutes. 2. Meanwhile, preheat the grill or barbecue to high. Put all the ingredients for the kebabs into a large mixing bowl with a good pinch of salt and mix well. Thread the meat onto flat skewers (these prevent the meat from turning when you flip them over on the barbecue) so you have a sausage shape. You should be able to make eight kebabs. Cook for 3–4 minutes on each side until charred and juicy. 3. Add the sumac and parsley to the macerated onions and mix well. 4. To serve, spread the hummus onto a serving dish. Lay the kebabs on top and pile on the onions. Serve immediately with flatbreads. Saffron in the Souks by John Gregory-Smith is published by Kyle Books, £25 RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved