Madeleine shaw’s beef Kebabs with Mint raita
serves 4
l 500g lean beef mince l 3 garlic cloves, crushed l 1tbsp freshly grated ginger l 1 red chilli, deseeded and finely chopped l 2tsp ground cumin l 1tsp garam masala 1/4tsp l ground cinnamon l 2tbsp chopped fresh coriander l 2tbsp pine nuts, roughly chopped l 1tsp salt l 2tbsp avocado oil or melted coconut oil
for the mint raita
cucumber, peeled l 1/2 l 100g greek yoghurt l 2tbsp chopped fresh mint l 1tbsp lemon juice
STEP 1 first, make the mint raita. Halve the cucumber lengthways and scoop out the seeds. finely chop it, then mix with the yoghurt, mint, lemon juice and a pinch of salt.
STEP 2 for the kebabs, combine the mince with all the ingredients except the oil. roll the mince between your hands into eight 10cm-long sausages and put a skewer through each. Marinate in the fridge for 1 hour.
STEP 3 Brush the kebabs with oil. Heat a griddle pan to a high heat, then place the kebabs in the pan. griddle for 5–7 mins, turning, until cooked through. serve with the raita (store any leftover raita in the fridge for 2–3 days). A Year Of Beautiful Eating by Madeleine Shaw (£20, Trapeze/£10.99 ebook)