Description
Greek inspired mint and spice mince kebabs with fresh herbs, green chilies and warming spices. An easy oven baked dinner for the whole family.
Ingredients
Units
Scale
- 2 kg ground beef or mince of your choice
- 2 large onions, finely chopped
- 1 small bunch fresh mint, finely chopped
- 2 large eggs
- 1 tbsp ginger and garlic paste
- 1 tbsp ground coriander and cumin (dhania jeera powder)
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tbsp chili powder
- Approximately 5 green chilies, finely chopped
- Salt to taste
- 1 to 2 tbsp oil, for greasing the baking tray
Instructions
- Preheat your oven to 400⁰F (200⁰C). Lightly grease a large baking tray with 1 to 2 tbsp oil so the kebabs don’t stick.
- Finely chop 2 large onions, 1 small bunch of fresh mint and approximately 5 green chilies. If you prefer a milder flavour, remove the seeds from the green chilies before chopping.
- Add 2 kg mince, the 2 finely chopped onions, chopped mint, chopped green chilies, 2 large eggs and 1 tbsp ginger and garlic paste to a large mixing bowl.
- Add 1 tbsp ground coriander and cumin powder, 1 tsp garam masala, 1 tsp turmeric, 1 tbsp chili powder and salt to taste.
- Mix everything together thoroughly using clean hands or a sturdy spoon. The mixture should hold together when pressed. If it feels very wet, let it rest in the refrigerator for 15 to 20 minutes before shaping.
- Roll the mixture into evenly sized balls, roughly the size of a golf ball. Place them on the greased baking tray, leaving a little space between each one so they brown rather than steam.
- Bake for 20 to 30 minutes, turning the kebabs halfway through cooking for more even browning. Cooking time will depend on the size of the balls and the type of mince used.
- Check that the kebabs are cooked through before removing them from the oven. Ground beef, lamb and pork should reach an internal temperature of 160⁰F (71⁰C), while ground chicken or turkey should reach 165⁰F (74⁰C).
Notes
Prepared, tried, and tested by Irene
