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KebabsWeeknightBraai

Spiced Beef Kebabs

Hand-pressed, char-grilled kebabs with warm spices — a weeknight hero on the braai or in the pan.

35 min Serves 4Easy

Method

  1. 1

    Combine all ingredients gently — don't overwork the mince.

  2. 2

    Chill the mixture for 20 minutes to firm up.

  3. 3

    Press onto skewers in even cylinders.

  4. 4

    Grill over medium coals 10–12 minutes, turning often.

  5. 5

    Rest 3 minutes. Serve in pitas with salad and yoghurt.

Butcher's tip

Great results start before the pan is hot: bring your meat to room temperature, pat it completely dry, and always rest it after cooking. The rest is as important as the sear.