Chilli con carne kebabs recipe

  • makes 12
  • 20mins to prepare and 10-15mins to cook
  • 235 calories / serving
  • Freezable
  • Healthy
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Roughly mash the kidney beans with a potato masher in a large mixing bowl. Add the remaining kebab ingredients and season with salt and freshly ground black pepper. Mix well, ideally using your hands.

Divide the mix up into 12 pieces and squeeze each portion around a metal skewer so it resembles a sausage shape. Using wet hands will make the job easier.

Preheat the grill to high. Sit the kebab skewers on an oiled nonstick baking tray. Cook for 10-15 minutes turning occasionally until golden and cooked through.

Slide the kebabs off the skewers and serve wrapped in warm pitta or flat bread, a spoon of sour cream, some grated cheddar and a wedge of lime to squeeze over.

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  • Ingredients

  • 400g (13oz) kidney beans,drained
  • 1kg minced beef
  • 1 onion,finely chopped
  • 2 cloves garlic, crushed
  • 2long red chillies, chopped(keep the seeds in for a spicier flavour)
  • 4tbsp tomato puree
  • 1 tbsp cocoa powder,sieved
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1 small bunch of fresh coriander, chopped
  • 1egg beaten
  • To serve (optional)

  • sour cream
  • grated cheddar cheese
  • Pitta or flatbread
  • lime wedges
  • Energy 980kj 235kcal 12%
  • Fat 15g 21%
  • Saturates 6g 31%
  • Sugars 2g 2%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 5.4g Protein 19.3g Fibre 2.3g


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