Ciya Shish Kebabs

Name: Ciya Shish Kebabs
Yield: Serves 4
Ingredients: 125 g/4½ oz fresh mozzarella, drained and roughly sliced; 1 handful parsley leaves, finely chopped; 1 handful mint leaves, finely chopped; 4 spring onions, finely sliced; 1 tsp sumac, plus extra to serve; lemon wedges, to serve; sea salt and freshly ground black pepper; 1 tsp ground cumin; 400 g/14 oz minced beef; 50 g/1¾ oz/½ cup roughly chopped walnuts; 4 flour tortillas; 250 ml/9 fl oz/1 cup natural yogurt; 2 tbsp olive oil, plus extra for brushing

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

These kebabs are completely delicious – juicy meat with crunchy nuts, oozing cheese, lovely sour sumac, loads of fresh herbs and crispy tortilla bread. Traditionally, the kebabs are cooked over charcoal using huge metal skewers, but I just use a pair of tongs to turn the meat under the grill. Feel free to use a skewer if you like.

Ingredients

400 g/14 oz minced beef
1 tsp ground cumin

Main course
Spicy

Method

Preheat the grill to high. In a large mixing bowl, season the minced beef with a really good pinch of salt and pepper, add the cumin and mix well. Divide the seasoned minced beef into eight, roll out into 14 cm/5½ in-long sausage shapes and brush with a little oil. Place the kebabs under the hot grill and cook for 3–4 minutes on each side, or until they are just turning