Wednesday, 22 June 2016

Recipe - Seekh Kebabs and Chickpea 'Wraps'

I've had a row from a friend for not blogging for weeks so I thought I'd best pull my finger out.  Just been... busy.  Can't tell you doing what, but it's nearly July so... I must have been doing something!  

A recipe is long overdue, I think.  But first.  Mr G has come out with three howlers over the last few days.

Me:  Have you ever had halloumi, babe?
Mr G: *pauses*  Is that a food or an ailment?

Although knowing him, if I'd said ailment, he'd have probably contracted it!

Stood in the kitchen yesterday attempting to make Smoked Mackerel kedgeree with cauliflower rice.  Don't ask.  Never again.  However...

Mr G: *looks warily into pan*  So, what's this called again, menagerie?
Me: ...

And then this afternoon, taking the dry washing off the line together.  I stepped onto the grass where he'd reseeded the other day.

Mr G:  Don't step on the (what sounded like) Core Bits
Me: *stops*  
Mr G:  Don't step on the grass seed.
Me:  *looks puzzled*  What did you say?
Mr G:  Don't step on the grass seed?
Me:  No.  Before that.  It wasn't 'grass seed'
Mr G:  Shut up.
Me:  Tell me.  Or no kebabs tonight.
Mr G:  *mutters*  Corbetts.  I said 'Don't step on the Corbetts.'
Me:  Corbetts as in...?  What the hell?
Mr G:  Corbetts as in Ronnie.

I wet myself, laughing.  I swear, this man of mine is b-r-o-k-e-n.  If you shook him, you'd hear bits clanging about inside his head.  Bless him.  Too funny.

Back to the recipe!


For the kebabs: (makes 6)
500g 5% minced beef
100g Onions
3 small hot green chillies
Teaspoon minced garlic
Teaspoon minced ginger
10g Dessicated coconut
1 Egg
2 tbsp Greek Yogurt
2 tbsp Elmlea Single cream
1 tsp Cumin seeds
1/2 tsp Nutmeg
1 tsp All spice powder
1 tsp chilli powder
Salt to taste

6 skewers, presoaked if wooden

Put the mince in a food processor and blitz.  Put into a bowl.
Put the onions, garlic, ginger, chillies and coconut into the food processor and blitz to a paste.  Put into the bowl with the mince.



Add the beaten egg, yogurt, cream and spices and mix until well combined.
Separate the meat into 6 even sized portions.  Roll into a sausage shape and thread onto a wooden skewer.  Brush with a little olive oil. 



Preheat your grill to low to medium and cook for 20 - 25 minutes, turning regularly, until the meat is cooked through and the kebabs are nicely browned. 

For the Chickpea wraps/pancakes:
5 oz Besan (Gram flour/Chickpea flour)
Water
1 tbsp Olive oil
Seasoning of choice - salt, pepper, spices, chilli flakes

Put the flour into a bowl and add the water gradually, whisking until you have a reasonably thin batter.  This will start cooking instantly so don't worry if you think it's too thin. 

Heat a non stick frying pan and add a ladle of the batter, swirling around to coat the bottom of the pan. Cook for a few minutes before turning over.


For the Easy Raita:
50g Greek Yogurt and 10g Mint Sauce - mixed together.

Serve the kebab on a chickpea wrap, with salad and a dollop of minty raita.  Really tasty and spicy, this recipe is definitely a keeper!

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