Prep Time – 15-20 minutes Cooking Time – 15 minutes
This recipe will make 8 Kebabs.
- 400 g Beef Mince
- 3 Pork Sausages
- 1 Red Onion
- 2 Garlic cloves
- 1 Handful Fresh Thyme
- 1 Handful Fresh Parsley
- 2 Springs Fresh Rosemary
- 2-3 Chestnut Mushrooms
- 8-10 Tomatoes
- 500g Fresh Spinach
- 250g Lambs Lettuce
- 2-3 Tbsp Extra Virgin Olive Oil
- 1-2 Tbsp Balsamic Vinegar
For this recipe you’ll need;
Baking Tray / Mixing Bowl x 2/ Baking Paper / Nosh Kebab Maker / Kebab Skewers / Kitchen Paper.
Start by making the meatballs themselves.
Remove the Sausage meat from its skin and place into a mixing bowl.
To the bowl add your Beef Mince.
Using a sharp knife peel and finely chop the Garlic and ½ the Red Onion, adding to the bowl.
Finely chop the Rosemary, Thyme and Parsley again adding to the bowl.
Using clean hands start to combine together all the ingredients mixing well.
The meatballs can then be formed, again using your hands take an amount of the mixture from the bowl and roll between your palms. The size of each meatball should be around the size of a ping pong ball.
Set the meatballs onto baking paper when made and leave to one side for now.
Take the other ½ of the Red Onion and slice in half. Half again and then halve each segment once more until you have 8 segments. Leave to one side.
Wash the Tomatoes and Mushrooms under the cold tap and then pat dry with kitchen paper.
Slice the mushrooms in half and then slice each half into 3 even slices. Again, set these to one side for now.
Finally slice 2 Tomatoes in half then as you did with the Mushroom slice each half into 3 equal slices.
You now have all the components to make the Kebabs.
Using your Nosh Kebab Maker open it flat.
To each compartment add 1 Meatball along with either 1 piece of Tomato, Mushroom or Red Onion.
Close the Kebab Maker and using a skewer place it through the hole.
Open up the Kebab Maker and set the Kebab onto your baking tray.
Repeat this process for all the Kebabs until your ingredients are done.
Set the grill section of your oven to a high heat.
When the grill is hot place the Kebabs under and leave for around 7-8 minutes before turning.
Keep a check on the Kebabs throughout this time to ensure they don’t catch and start to burn.
Whilst the Kebabs are cooking we can focus on the salad part of this meal…
To a large mixing bowl add 500g Spinach and 250g Lambs Lettuce along with 2-3 Tbsp Extra Virgin Olive Oil and 1-2 Tbsp Balsamic Vinegar, mix together combing all the ingredients.
Serve this onto separate plates (this amount should feed four as a light evening meal so if there’s just two of you then get the Tupperware out and create extra portions for lunch the next day – the meatballs are great cold too!)
Per portion slice up 2 Tomatoes and add to the plates or Tupperware.
After this time remove the Kebabs from under the grill and using a kitchen towel to handle the hot skewers turn the Kebabs before placing back under the grill to cook the other side.
Keep an eye on your Kebabs as they will cook at slightly varying speeds.
When done serve 2 Kebabs per person.
For more information about the Nosh Kebab Maker used in this recipe please follow the link below…
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