Ingredients
- 600g lean minced beef
- 1 egg
- 50g pistachios, finely chopped
- 40g dried cranberries, finely chopped
- 1 tsp garam masala
- 1 garlic clove, grated
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- For the Salad:
- 250g red or white cabbage, finely shredded
- 1 carrot, grated
- Seeds from 1/2 pomegranate
- 1 small handful fresh mint, chopped
- Juice of 1 lemon
- 1 tbsp extra virgin olive oil
- Pinch of salt
- To Serve:
- 4 pittas or flatbreads
- 4 tbsp natural yoghurt
- 30g feta, crumbled
- Lemon wedges
Nutrition (per serving)
- Calories: 560
- Protein: 38g
- Fat: 32g
- Carbs: 28g
Method
- Add the beef mince, egg, pistachios, cranberries, garam masala, garlic, salt and pepper to a bowl.
- Mix until the beef becomes slightly sticky.
- Shape into long kebabs around skewers or into small kofta shapes.
- Chill for 20 minutes.
- Toss the cabbage, carrot, pomegranate, mint, lemon juice, oil and salt.
- Brush the beef kebabs lightly with olive oil.
- Cook on a hot grill, BBQ or griddle for 10 to 12 minutes, turning regularly.
- Serve in pittas with salad, yoghurt and feta.
Notes
The cranberries and pistachios give these a slightly festive edge, but they still work as a proper weeknight kebab. Chop both finely so the kebabs hold together.