Pomegranate & Beef Kebabs by Mahreen’s Kitchen

By Mahreen’s Kitchen (@mahreenskitchen)

These deliciously rich and juicy kebabs will make the perfect addition to your Eid dining table this Friday. They can even be served up as part of a summer barbecue!

INGREDIENTS

METHOD

1. In a food processor, add the minced beef, along with the onions, green chillies and herbs, and give everything a pulse to combine.
2. Take the meat out into a bowl and add the ginger garlic paste, 1 tsp each of crushed cumin and coriander, 2 tbsp of the pomegranate molasses, 1 tsp of chilli powder and salt/ pepper to taste.
3. Mix everything together thoroughly, shape into small oval kebabs and refrigerate for 30 minutes.
4. In a slightly deep and wide pan, heat the oil, and add the remaining ½ tsp of cumin seeds. Once they crackle, add your chopped tomatoes, and cook down till the oil surfaces to the top.
5. Add the remaining 1 tsp of chilli powder along with 1 tsp of coriander powder, and continue to cook down the spices on low/ medium heat for about 6 minutes (add a splash of water, to allow the spices to cook down).
6. After 6 minutes of cooking, add your kebabs and cover to steam for 10 minutes till they are cooked (do not turn them with the spoon, or they will break).
7. Your kebabs will be ready when they are cooked through, and the rich sauce is clinging to each kebab. Now is the time to get your coal smoking hot!
8. Once your coal is piping hot (sit it on one of your hobs and switch the gas on) lay a piece of foil on top of your kebabs. Put the coal on top of the foil and add a drop of oil to create smoke. Cover the lid immediately to allow the kebabs to smoke.
9. Enjoy with naan, or summer salad.

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