Ingredients
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1kg Minced beef
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2 tsp Chilli flakes
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2 Garlic cloves
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1 Onions
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1 tbsp Lemonjuice
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1/2 tsp Ground Cumin
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1 tsp Paprika
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1/2 tsp Cinnamon
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Fresh pepper
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1/2 cup Mint leaves
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1 Eggs
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Bamboo skewers
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Red Bell Pepper
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Yellow Bell Pepper
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Orange Bell Pepper
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Hellmann's Honey & Mustard Dressing
I am so excited to share with you my upcoming travel plans. My husband and I will be visiting Morocco in the coming weeks for our Summer holidays and I just can’t wait. This will be the second time we’re travelling to Morocco, so at the moment we’re busy planning a different route than we previously did, so that we get to see other jewels in this magnificent place (check out the What I Ate section soon!) We’re going with another couple, so to set the scene at one of our planning meetings, I made these delicious spicy beef skewers on a warm bell pepper salad (with a cool shortcut).
Steps
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1
Done
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This easy method kicks off with mixing all the skewers’ ingredients together in a large glass bowl, blending well. If you have time, cover and chill so that the flavours infuse together. If not, it’s ok to proceed to putting together the skewers. |
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2
Done
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Start forming large oval balls with your damp hands (rinse them with water without drying) and then simply insert a skewer in each oval (lengthwise) to make them look like gigantic lollipops. |
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3
Done
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It’s best to oil the clean grill and preheat, before placing the skewers. Grill for about 8 minutes on each side. |
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4
Done
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For the salad, simply slice the bell peppers lengthwise and place on a bed of foil al cartoccio-style, and straight to the grill. Let them cook well and caramelise, ideally get a little burnt for that sweet-smokey taste. |
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5
Done
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For the salad dressing, I add 2 tablespoonfuls of Hellmann’s Honey and Mustard Dressing which is just perfect for quick, fresh summer salads (or on sandwiches!). |
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6
Done
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Place on a platter and drizzle with natural yogurt. Share with friends and serve with Homemade Peach Iced Tea. |
