Cabbage And Mince Kebabs Recipes

BEEF MINCE KEBABS

Steps:

• 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/4-4½in long.
• Place a non-stick griddle pan over a 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 yogurt 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.

CABBAGE AND MINCE KEBABS

Steps:

• Stir-fry the onions in a wok in oil.
• Stir in ginger garlic paste, chilli and turmeric powders and salt.
• Add mince and cook until oil leaves the sides of the wok.
• Add some water if necessary.
• Fold in the garam masala powder and cook till it dries.
• Coat the inside of a baking tray with softened ghee.
• Keep aside.
• Now beat eggs in a bowl until light and fluffy, one at a time.
• Add a little salt and beat until nice and fluffy.
• Sprinkle salt and pepper on the shredded cabbage.
• Now, carefully pour a thin layer of beaten eggs in the greased tray.
• Arrange the mince over the egg layer.
• Cover the mince layer with cabbage and then pour the remaining egg mixture on the cabbage layer.
• Bake for 15-20 minutes in the oven.
• Cut into shapes you like and sprinkle with corriander leaves.
• Serve hot with garlic sauce.
• Enjoy!

GROUND BEEF AND CABBAGE

Steps:

• Combine cabbage, tomatoes with juice, onion, Italian seasoning, salt, and black pepper in a large pot over low heat. Bring cabbage mixture to a simmer and crumble ground beef into the pot. Cover and cook until cabbage is tender and ground beef is cooked through, about 45 minutes. Stir occasionally.

DONER KEBAB

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip all the ingredients except the oil into a food processor with a large pinch of salt and lots of ground pepper. Pulse until everything is combined and chopped together. You can also just squish everything together in a bowl but this will give you a looser finish.
• Oil a large sheet of foil, tip the meat mix in the middle and mould to a very thick sausage, roughly the shape of an aubergine. Roll up the foil tightly, twisting up the ends to create a Christmas cracker shape.
• Lay on a shallow roasting tin and roast in the oven for 35-40 mins, turning occasionally, or until a digital cooking thermometer reads 75C when pierced in the middle. Leave the kebab to cool a little, then unwrap the foil. Place back on the tray and brown under the grill or with a blowtorch.
• Place on a board and carve into thin slices. For full doner mode, you can hold the kebab up with a roasting fork or metal skewer and carve. Serve with warm pitta bread and any of the other accompaniments, including our chilli sauce and garlic yogurt sauce.