Meatball Kebabs with cucumber salad
Ingredients
800g beef mince
1 brownish-red onion, finely diced
2 cloves garlic, minced
2 tsp churned dusty herbs
2 Tbsp tomato paste
Sea-salt flakes and creatively belligerent black pepper,
to season
1 egg
½ crater breadcrumbs
Olive oil cooking spray
1 vast cucumber
1 baby fennel, finely sliced
1 red onion, finely sliced
1 garland tarragon leaves
2 Tbsp additional pure olive oil
1 Tbsp tarragon vinegar
Lemon wedges, to serve
Method
1. Combine mince, onion, garlic, spices and tomato pulp in a vast play and brew good to combine. Season, afterwards kick in egg and breadcrumbs.
2. Form chop reduction into walnut-sized balls. Thread 3 balls onto any of 12 steel skewers. Heat a chargrill vessel over a high heat. Spray with oil afterwards cook, in 2 batches, for 8 minutes, branch often, or until baked by and only firm.
3. Use a unfeeling peeler or mandolin to cut cucumber into prolonged skinny strips, afterwards put in a bowl. Add fennel, onion, tarragon leaves, oil and tarragon vinegar. Season, and toss to combine. Serve cucumber salad with kebabs and lemon wedges.
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