Round Meat Kebabs with Rice Pilaf
Sweet fried onions complement the sublime 'umami' of the smoothly-ground mincemeat.
Round Meat Kebabs
Heat 2 tbsp olive oil in a frying pan and cook the onion on medium to high heat for 3 to 4 mins until tender.
Mix the fried onion with the ground meat, paprika, cumin, salt pepper, cayenne pepper, cinnamon, chopped parsley and cilantro.
Use hands to further mix and mold into kebab meatballs. Load 3 balls per wooden skewer
Cook the meat kebabs in a big frying pan with 2 tbsp olive oil and add 1 or 2 tbsp water to keep them moist.
Kebabs can also be cooked in an oven too at medium high temperature.
When kebabs are all cooked, serve with rice pilaf.
THE RICE PILAF
Cook onion and celery in a cooking pot until tender.
Add cinnamon and rice. Stir to coat the rice grains with the oil.
Pour the hot vegetable stock, mix and let boil for 1 min.
Turn the heat off and place lid on pot.
After approx.15 mins, mix the rice with a fork to separate grains and serve with the kebabs.
Garnish with chopped mint leaves.