Our secondary freezer (yes, that’s right, we have a second fridge because we love food that much) is so full of ground beef at the moment, you’d think we’d massacred a whole pasture-full of cows.
It’s been a struggle to keep coming up with creative ideas to ensure those cows did not die in vain.
That’s a happy problem to have, I know, but it’s a problem nonetheless.
It was partially solved the other night when I stumbled across this recipe for Lebanese kebabs.
Lebanese cuisine isn’t something I’m familiar with, but I happened to have fresh mint in the fridge (left over from a lamb recipe) and it just seemed right.
My cook’s intuition very seldom steers me wrong, and this was no exception. It’s quick, it’s easy and it’s a very interesting and delicious combo of flavours.
We had it with a green salad but if you want to try a grain-free pita, I’d give this one a whirl (it’s made from cauliflower).
Lebanese-spiced Kebabs (serves 2)
*slightly adapted from The Paleo Gourmet
- 8 oz ground beef
- 1/2 small, white onion, finely diced
- 6-8 mint leaves, very finely chopped
- 1/4 tsp sea salt
- 1/4 tsp cumin
- 1/4 tsp cardamon
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- Mix everything together in a large bowl (I found it easiest to do this by hand, but you could also use your food processor) until well-combined.
- Roll into a ball and leave to chill in the fridge for at least 15 minutes.
- Split the mixture into two, then roll out each half into a long oblong shape. Carefully stick a bamboo skewer through the middle of each oblong and place under the broiler (you could also grill or BBQ them)
- Broil for 20 minutes, turning once during cooking.
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