Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 4 tomatoes, cut into wedges
- 1 bunch coriander, sprigs removed, roughly chopped
- 2 Lebanese cucumbers, sliced
- 1 small red onion, finely diced
- 1 Lebanese bread
- 5milliliter virgin olive oil spray
- 1teaspoons ground cumin
- 2teaspoons ground sumac
- 1/3 cup Greek-style natural yoghurt
- 500grams beef mince
- 450grams can diced beetroot, drained
- 1 egg, whisked
- 2tablespoons pine nuts, finely chopped
- bamboo skewers (pre soaked)
Nutrition per serving
2230kJ / 532Cal
2230 Kilojoules or 532 Calories
26% of daily energy intake*
Protein
27.8grams
Fat
31.5grams
Carbs
34.2grams
Sugars
22.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 200°C.
Step 2 of 6
Place bread onto an oven tray and spray on both sides with oil. Bake for 10 minutes or until crisp. Cool.
Step 3 of 6
Combine tomato and cucumber in a large bowl. Add half each of the onion, coriander and sumac. Toss to combine.
Step 4 of 6
In a separate bowl, combine mince, pine nuts and cumin with remaining onion, coriander and sumac. Add egg and mix together well. Divide into 12 portions and form each into a sausage shape. Insert a skewer into each kibbeh.
Step 5 of 6
Heat a frying pan or grill over medium heat. Spray kibbeh with oil. Cook for 8-10 minutes turning or until cooked through.
Step 6 of 6
Break toasted bread into pieces and add to salad. Serve kibbeh with fattoush and beetroot. Top with yoghurt.
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