Beef mince kebabs recipe
 Preserved lemon, smoked paprika and yoghurt make a divine dressing to serve with these easy beef mince kebabs. 2 tsp extra virgin olive oil500g/1lb 2oz minced beef (around 12% fat)½ tsp ground cumin1½ tsp sweet smoked paprika 1 tsp fine sea salt 1 medium onion, quarteredfresh mint sprigs, to servefreshly ground black pepper 2 tsp extra virgin olive oil 500g/1lb 2oz minced beef (around 12% fat) ½ tsp ground cumin 1½ tsp sweet smoked paprika 1 tsp fine sea salt 1 medium onion, quartered fresh mint sprigs, to serve freshly ground black pepper 150g/5½oz full-fat Greek yoghurt½ small preserved lemon, drained well and finely chopped 1 small garlic clove, crushed1 tsp extra virgin olive oilpinch smoked paprika 150g/5½oz full-fat Greek yoghurt ½ small preserved lemon, drained well and finely chopped 1 small garlic clove, crushed 1 tsp extra virgin olive oil pinch smoked paprika Method Mix the beef, cumin, paprika, salt and plenty of freshly ground black pepper together in a bowl. Divide the mince mixture into 8 portions and press each portion firmly onto flat skewers, each one around 10–12cm/4–4½in long.Place a non-stick griddle pan over a high heat and brush with a little oil. Cook the kebabs for about 10 minutes, turning 3–4 times, or until well browned on the outside and thoroughly cooked on the inside – there should be no pink remaining.Add the onion wedges to the griddle for the last 5 minutes of the cooking time and griddle until lightly charred, turning occasionally.To make the dip, mix the yogurt with the preserved lemon and garlic. Spoon into a serving dish, drizzle with olive oil and sprinkle with a little paprika.Put the onions onto a serving plate and top with the kebabs, scatter with fresh mint and sprinkle with a little more paprika. Serve with the dip. Mix the beef, cumin, paprika, salt and plenty of freshly ground black pepper together in a bowl. Divide the mince mixture into 8 portions and press each portion firmly onto flat skewers, each one around 10–12cm/4–4½in long. Mix the beef, cumin, paprika, salt and plenty of freshly ground black pepper together in a bowl. Divide the mince mixture into 8 portions and press each portion firmly onto flat skewers, each one around 10–12cm/4–4½in long. Place a non-stick griddle pan over a high heat and brush with a little oil. Cook the kebabs for about 10 minutes, turning 3–4 times, or until well browned on the outside and thoroughly cooked on the inside – there should be no pink remaining. Place a non-stick griddle pan over a high heat and brush with a little oil. Cook the kebabs for about 10 minutes, turning 3–4 times, or until well browned on the outside and thoroughly cooked on the inside – there should be no pink remaining. Add the onion wedges to the griddle for the last 5 minutes of the cooking time and griddle until lightly charred, turning occasionally. Add the onion wedges to the griddle for the last 5 minutes of the cooking time and griddle until lightly charred, turning occasionally. To make the dip, mix the yogurt with the preserved lemon and garlic. Spoon into a serving dish, drizzle with olive oil and sprinkle with a little paprika. To make the dip, mix the yogurt with the preserved lemon and garlic. Spoon into a serving dish, drizzle with olive oil and sprinkle with a little paprika. Put the onions onto a serving plate and top with the kebabs, scatter with fresh mint and sprinkle with a little more paprika. Serve with the dip. Put the onions onto a serving plate and top with the kebabs, scatter with fresh mint and sprinkle with a little more paprika. Serve with the dip.