Spicy Beef & Pork Kebabs
SummerBeefMakes 16
Ingredients
- 450g each beef skirt and lean shoulder pork, minced
- 1 beaten egg
- 2 tablespoons fine, home-made white breadcrumbs
- 2 generous tablespoons fajita spice mix
- 1 tablespoon tomato purée
- 2 teaspoons salt
- 10 grindings black pepper
- 2 tablespoons minced shallot
- Olive oil
Method
Place all the ingredients except the oil in a large bowl and mix well. Fry a small piece to check the seasoning.
Cover and refrigerate for at least two hours.
Take small handfuls of the mixture and roll them into sausage shapes on an oiled board or work surface, then spear each one with a flat-bladed metal kebab skewer.
Cook for five to six minutes on the hottest part of the barbecue, turning frequently.
From the June 2019 edition of the Churston Farm Shop recipe collection. View the original edition (PDF)