HARISSA BEEF SHEET PAN KEBABS
Directions
- 1In a large bowl, add the mince and all of the seasoning.
- 2Mix well to combine. Cover and refrigerate for at least 4 hours or for best results overnight.
- 3Pre heat the oven to 220c.
- 4Grease a baking tray/sheet pan.
- 5Spread the mixture evenly on the baking tray.
- 6Divide into 6-7 long kebabs using a flat sided kitchen tool or something similar.
- 7Make shallow indents along the kebabs and give a light spray or drizzle of oil.
- 8Cook for 12 minutes on the middle shelf, then on the top shelf, grill/broil for 3-4 minutes on the max temperature.
- 9Remove from the oven.
Ingredients
- 900 g Beef mince (15% fat)
- 1 medium onion, grated - strained and liquid discarded
- 2 tbsp Harissa paste
- 1 tbsp Garlic, minced
- 1 tsp Ginger, paste or finely grated
- 1 Red chilli, finely chopped
- 10 g Coriander, finely chopped
- 1 tbsp Smoked paprika
- 1 tsp All purpose seasoning
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 tsp Cumin powder
Equipment
large bowlbaking tray/sheet panflat sided kitchen tool
Tips
- Remove from the refrigerator 30 minutes prior to cooking.
- Cook for 12 minutes on the middle shelf, then on the top shelf, grill/broil for 3-4 minutes on the max temperature.
- Drain off any excess oil and serve with flatbreads, your favourite sauces and salad.