Beef shawarma Kebabs

Name: Beef shawarma Kebabs
Total time: 900 s
Yield: 2 - 5 servings
Cuisine: British
Ingredients: 500 g beef mince; 1/2 medium onion finely chopped; 1 teaspoon minced garlic; 1 small green chilli finely chopped; 1 tablespoon gram flour; 4 teaspoons shawarma powder; 1 egg; 2 Pinches salt; Water/oil (optional); 1 teaspoon corriander powder; 1 teaspoon cumin powder; 1 teaspoon paprika; 1 teaspoon turmeric; 1 teaspoon chilli powder; 1 teaspoon clove powder; 1 teaspoon cinnamon powder; 1 teaspoon black pepper

Chris Seaton @cook_Seats

Sheffield, England

Middle eastern inspired kebabs, can be made at any size for any situation. (If you have any feedback/ways I could improve, feel free to message me)

Chris Seaton @cook_Seats

Sheffield, England

Middle eastern inspired kebabs, can be made at any size for any situation. (If you have any feedback/ways I could improve, feel free to message me)

Saved

Ingredients

15 minutes

2 - 5 servings

500 gbeef mince
1/2medium onion finely chopped
1 teaspoonminced garlic
1small green chilli finely chopped
1 tablespoongram flour
4 teaspoonsshawarma powder
1egg
2 Pinchessalt
Water/oil (optional)
Making your own shawarma powder
1 teaspooncorriander powder
1 teaspooncumin powder
1 teaspoonpaprika
1 teaspoonturmeric
1 teaspoonchilli powder
1 teaspoonclove powder
1 teaspooncinnamon powder
1 teaspoonblack pepper

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Steps

15 minutes

1

Soften the onions in a pan until soft (you can use oil or an oil alternative if you want, I use a small amount of water once the onions and pan are warm to stop them from burning).
2

Put onions and a bowl and allow to cool (putting them in a fridge speeds up the process).
3

Put all the ingredients into a mixing bowl and mix until fully combined.
4

Lay out a bit of cling film. Take some of your mixture and shape it into a thick sausage shape. Place onto the cling film (on the left side). Press a skewer stick in the middle of the mixture and wrap the mixture around it.
5

Wrap tightly in the cling film and lightly roll into a neater sausage shape. (How many you make depends on the size, I made 5 but they were quite big).
6

Put in the fridge to marinate for 1 to 24 hours (I did it overnight).
7

Take the kebabs out of the fridge and pre-heat your grill/oven/barbeque to it's highest temperature. Allow Kebabs to get to room temperature.
8

Unwrap kebabs and place them on a sheet of tinfoil and cook for 15 minutes (or until they're cooked), turning every now and again.
9

Take out and serve either on their own, with some food or accompanying a main meal.
10

Making the shawarma powder yourself; Put all the ingredients in a bowl and mix well.