Mini Beef Kebabs with Warm Rice Salad

Mini Beef Kebabs

1. Preheat the oven to 190°C/375°F/Gas Mark 5.
2. If you are using wooden skewers, soak them in water beforehand to ensure they don’t burn in the oven.
3. Mix all ingredients together in a bowl until thoroughly combined.
4. It’s best, where possible to refrigerate the mixture for at least an hour before cooking. This will harden the mixture up to make it easier to work with.
5. Divide the beef mixture into small meatballs and thread them onto the soaked skewers.
6. Then tie a little tin foil around both ends of the skewers where the wood is still visible to ensure that they don’t burn.
7. Next place the skewers onto a flat baking sheet, drizzle with a little oil and bake in the preheated oven for approximately 18-20 minutes.

Warm Rice Salad

1. Cook the rice according to the packet instructions until it is fully cooked.
2. Meanwhile chop the spring onions and tomatoes into small pieces.
3. Add them into the rice along with the sultanas, chilli flakes and a tablespoon of olive oil.
4. Season lightly with a little salt and pepper and mix well until combined.
5. Serve immediately with the mini beef kebabs.