Booths kebab recipe with chestnut houmous and pomegranate salsa
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Prep time: 30 minutes l Cook time: 10 minutes
Ingredients
For the kebabs
500g beef mince
1 tbsp Ras El Hanout spice blend
Salt and pepper
Half an onion, finely diced
Coriander stalks, finely chopped
Two cloves of garlic, finely chopped
Skewers
For the salsa
Seeds of one pomegranate
100g cranberries, dried or fresh
1-2 red chilli, finely diced
Half an onion, finely diced
For the houmous
1 pack Merchant Gourmet Chestnut Purée
1 garlic clove
1 heaped tbsp tahini paste
Juice of half a lemon
Olive oil
Method
1 For the kebabs, combine the ingredients in a large bowl and mix thoroughly. Take a handful of mixture and form around a skewer. If using wood, soak the skewers in water first. Place under a preheated grill for about four minutes per side.
2 For the houmous, blitz all of the ingredients together and add enough olive oil to loosen the paste. Season with salt and pepper.
3 For the salsa, combine all of the ingredients together.
4 Serve with flatbreads of your choice, a seasonal salad, coriander leaves and pickled chilli. Drizzle with lemon juice.
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