Round Meat Kebabs with Rice Pilaf
Sweet fried onions complement the sublime 'umami' of the smoothly-ground mincemeat.
40 minutes235kcalDifficulty:MediumIngredients
For the Kebabs
- 4 tbspVegetable oil
- 1Chopped onion
- 1 lbGround beef or lamb
- 2 tspPaprika
- 1 tspCumin
- Salt and pepper
- Cayenne pepper (a dash)
- 1 tspCinnamon
- 3 tbspFresh chopped parsley
- 2 tbspFresh chopped cilantro
- 2 tbspMint leaves [for garnish]
- Wooden skewers
FOR THE RICE PILAF
- 1Chopped onion
- 1Celery
- 2 tbspOlive oil
- 1 tspCinnamon
- 1 cupLong grain rice
- 2.25 cupsHot vegetable stock
Round Meat Kebabs
Steps
STEP 1
Heat 2 tbsp olive oil in a frying pan and cook the onion on medium to high heat for 3 to 4 mins until tender.
STEP 2
Mix the fried onion with the ground meat, paprika, cumin, salt pepper, cayenne pepper, cinnamon, chopped parsley and cilantro.
STEP 3
Use hands to further mix and mold into kebab meatballs. Load 3 balls per wooden skewer
STEP 4
Cook the meat kebabs in a big frying pan with 2 tbsp olive oil and add 1 or 2 tbsp water to keep them moist.
STEP 5
Kebabs can also be cooked in an oven too at medium high temperature.
STEP 6
When kebabs are all cooked, serve with rice pilaf.
THE RICE PILAF
Steps
STEP 1
Cook onion and celery in a cooking pot until tender.
STEP 2
Add cinnamon and rice. Stir to coat the rice grains with the oil.
STEP 3
Pour the hot vegetable stock, mix and let boil for 1 min.
STEP 4
Turn the heat off and place lid on pot.
STEP 5
After approx.15 mins, mix the rice with a fork to separate grains and serve with the kebabs.
STEP 6
Garnish with chopped mint leaves.
