John Gregory-Smith's California Walnut Sheetpan Kebabs
Servings 4
Calories 941kcal
Ingredients
For Kebabs
- A pinch of saffron
- 10 g butter melted
- 750 g beef mince – 12% fat
- 120 g 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
- Salt and pepper to taste
To Serve
- Flatbreads
- Pickled onions
- Salad
- Garlicy yogurt
Instructions
- Preheat the oven to 180c fan and the grill to high. Melt the butter with the saffron in a small pan over a low heat.
- Pop the California Walnuts into a food processor and blitz until fine. Add the onion, garlic, herbs and blitz until fine. Transfer to mixing bowl and add the beef mince, pomegranate molasses, tomato puree, Baharat and salt and pepper to serve. Pour in the butter and mix together.
- Line and oil a 24x32 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 them cooking, then place under the grill for 5-6 minutes or until cooked through and a little golden on top.
- Serve the kebabs with flatbreads, salad, onions, plenty of garlicy yogurt and an extra sprinkle of California Walnuts.
Nutrition
Serving: 448g | Calories: 941kcal | Carbohydrates: 45g | Protein: 57g | Fat: 56g | Saturated Fat: 14g | Sodium: 1.7mg | Fibre: 13g | Sugar: 13g