Serves: 10 Preparation time: 40 minutes, plus chilling Cooking time: 10-12 minutes Ingredients: 1kg/2lb 4oz lean beef mince 4 slices thin white bread 2 red peppers, deseeded and finely chopped 2 medium onions, peeled and chopped 4 garlic cloves, peeled and crushed Salt and freshly milled black pepper 45ml/3 tbsp garam masala 30ml/2tbsp fresh root ginger, peeled and finely chopped Oil For the Spicy Tomato Chutney: 9 large ripe tomatoes, skinned, deseeded and roughly chopped 15ml/1tbsp ground paprika 45ml/3tbsp white wine vinegar 15ml/1tbsp caster sugar
Method: 1. Place the bread in a food processor and whizz to form breadcrumbs. 2. With clean hands, in a large bowl, mix together the mince, red pepper, half the onion, garlic, salt and pepper, garam masala, ginger and breadcrumbs. 3. Divide the mixture into 20 equal pieces and mould onto 20 wooden satay or kebab skewers (soaked in water for 20 minutes), cover with cling film and chill in the fridge for 15-20 minutes. 4. To make the spicy tomato chutney; put the tomatoes in a pan with the remaining onion, paprika, white wine vinegar and sugar. Reduce the heat and simmer for 12-15 minutes or until soft. Transfer to a small serving bowl and chill until required. 5. Brush the kebabs with a little oil and cook under a moderate preheated grill or prepared barbecue for 10-12 minutes, turning occasionally or until any meat juices run clear. 6. Serve the kebabs with the spicy tomato chutney, spicy potato wedges, pitta bread and raita. Recipe Courtesy of EBLEX