I managed to get my hands on some lovely Aberdeen Angus minced beef that's less than 10% fat. I'm not adding egg or breadcrumbs or any fillers. The meat is so good it doesn't need it. These kebabs are spicy, crusted and moreish.
Ingredients:
Wedges:
1tsp ground cummin
1tsp paprika
1tsp chilli powder
1/2 tsp tumeric
1/2 tsp ground coriander
1tsp dried oregano
1 chicken oxo cube crumbled
2 big red skin potatoes cut into wedges (skin on)
Kebabs:
400g beef mince (less than 10% fat)
1tbsp balti curry paste
Sauce:
1 cup low fat natural yoghurt
2tsp mint sauce
Method:
1. Preheat oven to 220*C
2. Mix all the spices together in a big bowl and toss the wedges in the spices
3. Place in a single layer on a baking tray lined with grease proof
4. Put the mince in the same bowl to pick up any leftover spices
5. Add the curry paste and stir together thoroughly until the paste is totally combined with the mince
6. Divide into 4 portions. Scrunch each portion into an egg shape
7. Slide a metal skewer into the meat and then squeeze it to make it thinner and make it stretch along the skewer until it's covered
8. Place on a baking tray lined with grease proof
9. Put the wedges in the top of the oven and the skewers in the bottom
10. Cook for 30 mins turning both the wedges and kebabs halfway through
11. For the sauce simply stir the mint sauce into the yoghurt and at da!!!!
12. Serve with salad, low fat coleslaw and a little mango chutney
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