Beef shawarma Kebabs

500 g beef mince

1/2 medium onion finely chopped

1 teaspoon minced garlic

1 small green chilli finely chopped

1 tablespoon gram flour

4 teaspoons shawarma powder

1 egg

2 Pinches salt

Water/oil (optional)

Making your own shawarma powder

1 teaspoon corriander powder

1 teaspoon cumin powder

1 teaspoon paprika

1 teaspoon turmeric

1 teaspoon chilli powder

1 teaspoon clove powder

1 teaspoon cinnamon powder

1 teaspoon black pepper

Soften the onions in a pan until soft (you can use oil or an oil alternative if you want, I use a small amount of water once the onions and pan are warm to stop them from burning).

Put onions and a bowl and allow to cool (putting them in a fridge speeds up the process).

Put all the ingredients into a mixing bowl and mix until fully combined.

Lay out a bit of cling film. Take some of your mixture and shape it into a thick sausage shape. Place onto the cling film (on the left side). Press a skewer stick in the middle of the mixture and wrap the mixture around it.

Wrap tightly in the cling film and lightly roll into a neater sausage shape. (How many you make depends on the size, I made 5 but they were quite big).

Put in the fridge to marinate for 1 to 24 hours (I did it overnight).

Take the kebabs out of the fridge and pre-heat your grill/oven/barbeque to it’s highest temperature. Allow Kebabs to get to room temperature.

Unwrap kebabs and place them on a sheet of tinfoil and cook for 15 minutes (or until they’re cooked), turning every now and again.

Take out and serve either on their own, with some food or accompanying a main meal.

Making the shawarma powder yourself; Put all the ingredients in a bowl and mix well.