Bobotie mince kebabs with rice salad

4 servings Cooking: 10 mins By Zola Nene
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Ingredients (26)

for the kebabs
1/4 cup breadcrumbs
4 milk
500 g beef mince
1/2 onion — grated
1 eggs — beaten
3 sultanas
4 fresh coriander — chopped
1 garlic — cloves, crushed
1 tsp turmeric — ground
1 tsp coriander — ground
1/2 tsp ginger — ground
sea salt and freshly ground black pepper — to taste
8 wooden skewers - soaked in water
for the rice salad
3 cup rice — cooked
1/2 cucumber — deseeded and diced
1/2 cup pomegranate rubies
100 g feta cheese — crumbled
100 g flaked almonds
for the dressing
1 orange — juiced
2 honey
1/2 tsp turmeric — ground
1 vinegar — white wine
2 fresh mint — chopped
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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

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