Pistachio Beef Kebab

Recipe

This spaghetti is something really special. If you're a fan of asparagus, cheese, and pasta - which, let's face it, most of us are - this one is going to be right up your street.

Cook time: 45 mins |  Serves: 4

Ingredients:

• 400g Beef Mince
• 100g Pistachios
• 1 Shallot
• 2 Garlic Cloves
• 1 tsp Ground Cumin
• 80g Greek Yoghurt
• 280g Roasted Red Peppers
• 500g Vine Tomatoes
• 25g Fresh Parsley
• 4 Flatbreads
• 1 Lemon

Method:

1. If using bamboo skewers, soak in hot water until needed. Heat the oven to 220°C.
2. Drain and chop the peppers into 3-4cm chunks and halve the tomatoes. Finely chop half the parsley, then pick the remaining leaves and thinly slice their stalks. Finely grate half the garlic and half the shallot into a large bowl (or pulse both in a food processor until broken down, then transfer to a bowl). Zest the lemon into the bowl, then add the cumin, the chopped parsley and stalks, and the mince. Season generously with salt and pepper and mix together. Divide into two portions per person (eight portions total) and roll into balls.
3. Pulse the pistachios in a food processor until a fine crumb forms, then tip onto a plate. Using oiled hands, thread each portion of mince onto a skewer and flatten into a long sausage shape. Roll the kebabs in the pistachio crumb to coat.
4. Arrange the tomatoes and peppers on a large baking tray, place the skewers on top and drizzle with a little oil. Slide into the oven for 20-25 mins, until fully cooked through.
5. Meanwhile, finely grate the remaining garlic into the yoghurt. Season with salt, a squeeze of lemon juice and black pepper.
6. Toast or warm the flatbreads and divide between plates. Top with the roasted veg, kebabs and a dollop of the garlic yoghurt. Finish with a drizzle of any cooking juices, a little olive oil and the remaining parsley leaves. Serve with any remaining lemon cut into wedges.