Sheetpan Kebabs
FOOD + DRINK
That’ s a Wrap
Sheetpan Kebabs
Recipe by: California Walnuts, californiawalnuts. co. uk
Serves: 4
Ingredients:
• A pinch of saffron
• 10g butter, melted
• 750g beef mince- 12 % fat
• 120g California Walnuts
• 1 onion, roughly chopped
• 4 cloves garlic, crushed
• A large handful of finely chopped parsley leaves
• A large handful of finely chopped mint leaves
• 1 tbsp pomegranate molasses
• 1 tbsp tomato puree
• 1 tsp baharat spice blend
• Salt and pepper to taste
To serve:
• Flatbreads
• Pickled onions
• Salad
• Garlicky yoghurt
Method:
1. Preheat the oven to 180 ° C fan and the grill to high. Melt the butter with the saffron in a small pan over a low heat.
2. Pop the California Walnuts into a food processor and blitz until fine. Add the onion, garlic, herbs and blitz until fine. Transfer to a mixing bowl and add the beef mince, pomegranate molasses, tomato puree, baharat spice blend and salt and pepper to serve. Pour in the butter and mix together.
3. Add one crushed garlic clove to your yoghurt to make it garlicky; you can add more garlic if you like.
4. Line and oil a 24 x 32 baking sheet and add the beef mixture. Spread out evenly and then shape into 8 kebabs. Pop into the oven for 6 minutes to start cooking, then place under the grill for 5-6 minutes or until cooked through and a little golden on top.
5. Serve the kebabs with flatbreads, salad, onions, plenty of garlicky yoghurt and an extra sprinkle of California Walnuts.
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