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Bahrain Beef Kebabs With Chickpea Tabouli
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Recipe by
Taste.com.au – March 29, 2011
Recipe by Michelle Southan, Food editor – Australian Good Taste
Photography by Brett Stevens
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[/imageframe][/fullwidth][fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”” padding_right=”” hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][separator style_type=”double” top_margin=”” bottom_margin=”” sep_color=”” border_size=”” icon=”fa-smile-o” icon_circle=”” icon_circle_color=”” width=”” alignment=”center” class=”” id=””][fusion_text]INGREDIENTS:
- 2 Teaspoons Smoked Paprika
- 2 Teaspoons Ground Cumin
- 1 Teaspoon Ground Black Pepper
- 1/4 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Ground Nutmeg
- 1/4 Teaspoon Cardamom
- 1/4 Teaspoon Ground Cloves
- 1.2Kg Scotch Fillet, cut into 2cm cubes
- Olive Oil
- 2 cups of Fresh Tabouli
- 400g Canned Chickpeas, Rinsed and Drained
- Lebanese Bread
- Eggplant, Hummus or Tzatziki dip
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- Combine the paprika, cumin, pepper, cinnamon, nutmeg, cardamom and cloves into a large bowl. Add beef cubes and toss to coat.
- Thread beef onto 12 Skewers
- Preheat Grill on medium high. Add two teaspoons of oil into pan. Cook for 3-4 minutes on each side for medium or until cooked to your liking.
- Next, combine tabouli and chickpeas in a bowl.
- Cut and toast the Lebanese bread until crisp
- Serve with Tzatziki or dip of your choice
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