SPICED BEEF KEBABS

Serves: 7

1 lb (454 g) ground beef

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 1-inch (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 (2.5 mL) ground cinnamon

1/2 tsp (2.5 mL) dried sage 1/2 tsp (2.5 mL) dried dill 1/2 tsp (2.5 mL) fine sea salt 1/2 cup (125 mL) neutral-tasting 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-inch (2.5-cm) disks.

2. Heat about 2 tbsp (30 mL) of 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.

3. Drain on paper towels. Transfer the kebabs to a serving plate, garnish with the cilantro and serve with the pickled red onions.