This hole-in-the-wall beef skewers recipe appeared in the May 2019 Olive magazine...I fancied it back then but never got round to making it! Happy to say that's now been corrected...and we're glad...it's delicious. They're simple to make and cook quickly either on the barbecue or under the grill if the weather's not being kind!
The beef kebabs are full of delicious Middle Eastern spices and go incredibly well with the zesty red onion salad and either shop bought or homemade houmous. Enjoy with flatbreads or toasted pitta breads.
Tips
- Lebanese seven-spice and baharat are both Middle Eastern spice blends. You can buy Lebanese seven-spice in Middle Eastern supermarkets. Buy baharat in larger supermarkets.
- Aleppo pepper, or pul biber, is flaked mild red Turkish chilli pepper. Buy from Middle Eastern grocers, online or substitute with a pinch of regular dried chilli flakes. Sumac is made from dried berries and adds a sour tartness to recipes.
- This hole-in-the-wall beef skewers recipe is easily adapted if you’re cooking for less or more people.
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How to make these Hole-in-the-Wall Beef Skewers
Ingredients
For the onion salad:
- 1 red onion, finely sliced
- 1 lemon, juiced
- pinch of salt
- 1 tsp sumac (see Tips)
- a small handful flat leaf parsley, finely chopped
For the kebabs:
- 450g beef mince (ideally use 20% fat)
- 0.5 onion, grated
- 0.5 tsp ground allspice
- a small handful flat leaf parsley, finely chopped
- 0.5 tsp Lebanese seven-spice or baharat (see Tips)
- 1.5 tsp aleppo pepper (see Tips)
- 25g pine nuts, toasted
- 2 cloves garlic, crushed
- pinch of salt
To serve:
- 300g houmous – shop bought or homemade
- flatbreads or pitta breads
Instructions
- For step 3, if using wooden skewers – soak in cold water for at least 30 minutes.
- Put the sliced onion into a bowl with the lemon juice and a generous pinch of salt. Mix well and leave to macerate for 15 minutes.
- Meanwhile, heat the grill or barbecue to high. Put all the ingredients for the kebabs and a generous pinch of salt into a large bowl and mix well. Form into sausage- shaped patties and thread the meat onto flat skewers (these prevent the meat from turning when you flip them over on the barbecue). You should be able to make 8 kebabs. Cook for 3 to 4 minutes on each side or until charred and juicy.
- Add the sumac and parsley to the macerated onions and mix well.
- To serve, spread the hummus on a serving dish. Lay the kebabs on top and pile on the onions. Serve immediately with flatbreads.
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Hole-in-the-Wall Beef Skewers
Ingredients
For the onion salad:
- 1 red onion finely sliced
- 1 lemon juiced
- pinch of salt
- 1 tsp sumac (see Notes)
- a small handful flat leaf parsley finely chopped
For the kebabs:
- 450 g (1 lb) beef mince (ideally use 20% fat)
- 0.5 onion grated
- 0.5 tsp ground allspice
- a small handful flat leaf parsley finely chopped
- 0.5 tsp Lebanese seven-spice or baharat (see Notes)
- 1.5 tsp aleppo pepper (see Notes)
- 25 g (0.9 oz) pine nuts toasted
- 2 cloves garlic crushed
- pinch of salt
To serve:
- 300g (10.6 oz) houmous – shop bought or homemade
- flatbreads or pitta breads
Instructions
- For step 3, if using wooden skewers – soak in cold water for at least 30 minutes.
- Put the sliced onion into a bowl with the lemon juice and a generous pinch of salt. Mix well and leave to macerate for 15 minutes.
- Meanwhile, heat the grill or barbecue to high. Put all the ingredients for the kebabs and a generous pinch of salt into a large bowl and mix well. Form into sausage- shaped patties and thread the meat onto flat skewers (these prevent the meat from turning when you flip them over on the barbecue). You should be able to make 8 kebabs. Cook for 3 to 4 minutes on each side or until charred and juicy.
- Add the sumac and parsley to the macerated onions and mix well.
- To serve, spread the hummus on a serving dish. Lay the kebabs on top and pile on the onions. Serve immediately with flatbreads.
Notes
- Lebanese seven-spice and baharat are both Middle Eastern spice blends. You can buy Lebanese seven-spice in Middle Eastern supermarkets. Buy baharat in larger supermarkets.
- Aleppo pepper, or pul biber, is flaked mild red Turkish chilli pepper. Buy from Middle Eastern grocers, online or substitute with a pinch of regular dried chilli flakes. Sumac is made from dried berries and adds a sour tartness to recipes.
- This hole-in-the-wall beef skewers recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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