Beef mince kebabs: A tasty serving alternative to minced meat

Looking for a new way to serve minced meat? Try this beef mince kebabs recipe. These kebabs do not only look appetising but taste incredible too! Spiced with a combination of aromatic spices to heighten the flavour of the minced meat, this recipe is a must-try.

The best part of preparing these kababs is that it is super quick to prepare if your minced meat is completely defrosted.

How to prepare beef mince kebabs

Divide the mince mixture into eight portions and press each portion onto flat skewers. Fry the kebabs in a non-stick pan with a little bit of oil for about 10 minutes, turning the kebabs frequently. The kebabs should be brown on the outside and not pink on the inside anymore. Serve with a creamy dip to complete the taste experience.

This recipe is so versatile that if you decide to rather prepare finger bites with your beef mince kebabs, your guests will love them! Make your minced meat portions smaller for an appetising platter with a dip in the middle.

Beef mince kebabs recipe

5 from 1 vote

Recipe by Carla Zinkfontein Course: MainCuisine: GobalDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Ingredients

• Kebabs

• 2 tsp 2 extra virgin olive oil

• 500 g 500 minced beef (around 12% fat)

• ½ tsp ground cumin

• 1½ tsp sweet smoked paprika

• 1 tsp 1 fine sea salt

• 1 medium onion, quartered

• fresh mint sprigs, to serve

• freshly ground black pepper

• Dip

• 150 g 150 full-fat Greek yoghurt

• ½ small preserved lemon, drained well and finely chopped

• 1 small garlic clove, crushed

• 1 tsp 1 extra virgin olive oil

• 1 pinch 1 smoked paprika

Method

• Mix the beef, cumin, paprika, salt and plenty of freshly ground black pepper together in a bowl.
• Divide the mince mixture into 8 portions and press each portion firmly onto flat skewers, each one around 10–12cm.
• Place a non-stick griddle pan over high heat and brush with a little oil. Cook the kebabs for about 10 minutes, turning 3–4 times, or until well browned on the outside and thoroughly cooked on the inside – there should be no pink remaining.
• Add the onion wedges to the griddle for the last 5 minutes of the cooking time and griddle until lightly charred, turning occasionally.
• To make the dip, mix the yoghurt with the preserved lemon and garlic.
• Spoon into a serving dish, drizzle with olive oil and sprinkle with a little paprika.
• Put the onions onto a serving plate and top with the kebabs, scatter with fresh mint and sprinkle with a little more paprika.
• Serve with the dip.

Notes

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