SPICED BEEF KEBABS

❚ 1 lb (455 g) ground beef (15 per cent fat)

❚ 1 cup (250 mL) finely diced onion

❚ 1 large egg, lightly beaten

❚ 1/2 cup (125 mL) chickpea flour

❚ 2 Thai chilies, seeded, if desired, and minced

❚ 2 garlic cloves, minced

❚ One 1 in (2.5 cm) piece fresh ginger, peeled and grated

❚ 1 tbsp (15 mL) fresh lime juice

❚ 1 tsp (5 mL) cayenne pepper ❚ 1 tsp (5 mL) coriander seeds, coarsely ground

❚ 1 tsp (5 mL) dried mint

❚ 1/2 tsp (2 mL) ground cinnamon

❚ 1/2 tsp (2 mL) dried sage

❚ 1/2 tsp (2 mL) dried dill

❚ 1/2 tsp (2 mL) fine sea salt

❚ 1/2 cup (120 mL) neutraltasting vegetable oil ❚ 2 tbsp (30 mL) fresh cilantro leaves

❚ Red Onions with Coriander (recipe follows)

1. In a large bowl, mix the beef, onion, egg, chickpea flour, chilies, garlic, ginger, lime juice, cayenne, coriander, mint, cinnamon, sage, dill and salt. Divide into 14 equal parts and shape into 1 in (2.5 cm) disks.

2. Heat about 2 tablespoons (30 mL) of the oil in a large cast-iron or nonstick skillet over medium-high heat. Fry the kebabs in batches, adding more oil as needed, until golden brown, 3 to 4 minutes per side. Drain on paper towels. Transfer the kebabs to a serving plate, garnish with the cilantro and serve with the pickled red onions. Makes: 7 servings