Feb
Chicken Beyti with Fresh Garden Herb
A classic minced kebab dish developed in Istanbul in the 60’s but still a hit with all the family today!
INGREDIENTS:
- 500 g extra lean ground chicken
- 1/2 garlic shallots, finely chopped
- 1/4 cup parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1 tbsp red pepper paste, sweet
- 1 tsp red pepper paste (salca), hot
- Salt + Pepper
METHOD:
Knead all the ingredients for 3-4 minutes. If you can, use the flat metal skewers for this kebab as the mince will hold on better than the bamboo skewer kind. Ours are available online if you need any http://bit.ly/FirebrandSkewers
Take a fist-sized ball of the mince and place it on the skewer starting from the tip of the skewer. Squeeze and flatten it on the skewer going back slowly, so that it is thin and flat. Repeat the process and slide down each mince ball until the skewer is fairly full.
SPECIAL TIP:
Keep a small bowl of water (room temperature is fine) on hand. This is to keep your skewer hand nice and moist and will allow for easy skewering.
BBQ PREP:
Use a http://bit.ly/FirebrandChimneyCharcoalStarter to prepare your charcoal safely and easily. For best results light our classic briquettes and leave until white hot, about 40 minutes.
Spread your charcoal evenly around the grill to cook with the direct heat method.
Place the skewers onto your BBQ grill directly over the coal. Turn to opposite site after approx. 1min then quarter- turns every 30-45 seconds to ensure an even cook. Remove once they are golden and charred all round.
Serve with a crisp salad, some flat bread and classic Mediterranean or Middle Eastern yoghurt & garlic sauce.