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Bobotie mince kebabs with rice salad


Bobotie mince kebabs with rice salad

Ingredients 27
Servings 4
Time 10 min with 30 min for resting

Ingredients

  • FOR THE KEBABS
  • 1/4
    cup
    breadcrumbs
  • 4
    Tbs
    milk
  • 500
    g
    beef mince meat
  • 1/2
    onion - grated
  • 1
    egg - beaten
  • 3
    Tbs
    sultanas - chopped
  • 4
    Tbs
    fresh coriander - chopped
  • 1
    cloves
    garlic - crushed
  • 1
    tsp
    ground turmeric
  • 1
    tsp
    ground coriander
  • 1/2
    tsp
    ground ginger
  • salt and pepper - to taste
  • 8
    wooden skewers - soaked in water
  • FOR THE RICE SALAD
  • 3
    cup
    cooked rice
  • 1/2
    cucumber - deseed and diced
  • 1/2
    cup
    pomegranate rubies
  • 100
    g
    feta - crumbled
  • 100
    g
    flaked almonds - toasted
  • FOR THE DRESSING
  • 1
    orange - juiced
  • 2
    Tbs
    honey
  • 1/2
    tsp
    ground turmeric
  • 1
    Tbs
    white wine vinegar
  • 90
    ml
    olive oil
  • 2
    Tbs
    fresh mint - chopped
 

Method

10 min
 

Pour the milk onto the breadcrumbs and set aside to soak for 5 minutes.


In a large bowl combine the mince, onion, egg, sultanas, fresh coriander, garlic, turmeric, ground coriander, ginger, salt, pepper and the soaked breadcrumbs and use your hands to combine the mixture. 


Form into 8 equal balls, then press into each ball onto a skewer to form a kebab.


Refrigerate the kebabs for at least 30 minutes. Cook over medium coals until browned on all sides. In a bowl, toss together rice, cucumber, pomegranate, feta and almonds.


Whisk together the dressing ingredients then pour the dressing over the salad ingredients and toss well to dress.


Reprinted with permission of Zola Nene. Follow her on Facebook | Instagram | Twitter

 

Read more on: bobotie  |  kebabs  |  zola nene  |  rice salad
 

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