Sheet-pan Cajun beef mince kebabs
4
Easy
20 minutes
30 minutes
These oven-baked beef mince kebabs skip the skewers and cook in one tray, pressed flat and scored into strips so the edges go crisp while the middle stays juicy. A spicy Cajun paste gives the meat its smoky heat, served with warm garlic naan, Greek leaf salad and cool tzatziki. A sheet-pan dinner that delivers the flavour of a weekend braai without lighting a fire.
Ingredients
Method
- 1 kg lean beef mince
- 1 brown onion, grated
- 1 t fresh crushed garlic
- 110 g Taste Hack spicy Cajun paste
- ½ t bicarbonate of soda
- sea salt and black pepper, season to taste
- 2 T Woolworths Mediterranean extra virgin olive oil
- 2 x 2 pack Heat & Eat garlic naan breads To serve:
- 450 g Woolworths Greek leaf salad
- 250 g Woolworths tzatziki
Method
Ingredients
1. In a large bowl, combine beef mince, grated onion, garlic, spicy Cajun paste, bicarbonate of soda and season to taste with sea salt and black pepper. Use your hands to mix until the mixture is sticky and well combined.
2. Line a large baking tray with baking paper. Press the mince mixture into a large rectangle on the tray about 1 cm thick. Use a metal spatula to slice the mixture vertically into long strips about 2–3 cm wide, cutting all the way through to the paper. Then press shallow horizontal slits across each strip. Brush the top of the kebabs with olive oil. Bake on the top rack in the oven for 15–18 minutes at 220°C, or until golden brown and cooked through, with crisp edges.
3. Heat the naan according to package instructions and toss the salad through.
4. Serve meat kebabs with naan, salad and a dollop of tzatziki.
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