California Walnut Sheetpan Kebabs – Recipe Below

• porce: Serves 4
• celkový čas: 11 minutes

Ingredience

These beef sheetpan kebabs are flavoured with saffron, pomegranate and California Walnuts. They are super easy to make and feel really special for the festive season. The @walnuts_uk give the finished kebabs a rich flavour and creamy texture. They are antioxidant rich and contain omega-3 ALA, making them a smart choice for heart and brain health this winter. giving you a lovely little winter brain boost. Enjoy x John -ad-

For the kebab

10g butter, melted

A pinch of saffron

120g California Walnuts

1 onion, roughly chopped

4 cloves garlic, crushed

A large handful of finely chopped parsley leaves

A large handful of finely chopped mint leaves

750g beef mince – 12% fat

1 tbsp pomegranate molasses

1 tbsp tomato puree

1 tsp Baharat

Salt and pepper

To serve

Flatbreads

Pickled onions

Salad

Garlicy yogurt

Pokyny

Preheat the oven to 180c fan and the grill to high. Melt the butter with the saffron in a small pan over a low heat.

Pop the California Walnuts into a food processor and blitz until fine. Add the onion, garlic, herbs and blitz until fine. Transfer to mixing bowl and add the beef, pomegranate molasses, tomato puree, Baharat and a good pinch of salt and pepper. Pour in the butter and mix together.

Line and oil a 24x32 baking sheet and add the beef. Spread out evenly and then shape into 8 kebabs. Pop into the oven for 6 minutes to start them cooking, then place under the grill for 5-6 minutes or until cooked through and a little golden on top.

Serve the kebabs with flatbreads, pickled onions, salad, garlicy yogurt and an extra sprinkle of California Walnuts.