Persian Pistachio Kebabs + Beetroot Tahini Dip
Servings Prep Time
25kebabs 20minutes
Cook Time Passive Time
30minutes 30minutes
Servings Prep Time
25kebabs 20minutes
Cook Time Passive Time
30minutes 30minutes
Ingredients
For the Beetroot Tahini Dip
Instructions
  1. Make a thick puree with the onion and garlic. Add it to the chicken mince along with the chickpea flour, egg, cumin, cardamom, turmeric, pepper and salt. Mix well till combined and leave it to chill covered in the fridge for 30 minutes or overnight to thicken and harden a bit.
  2. Roughly crush the pistachio nuts into a powder. It shouldn’t be too fine. Spread it on a plate Pre heat the oven to 200C and line a baking sheet with grease proof paper. Spread a Tbsp of coconut oil or ghee on the paper and set aside.
  3. Make small balls with the chicken mince mix. Roll each ball in the plate of crushed pistachios. Once completely covered place on the greased and lined baking tray. Pour the remaining oil or ghee over the pistachio kebabs and place in the pre heated oven for 30 minutes. Remove from the the oven after 15 minutes and turn over each kebab using tongs. Return to the oven and bake another 15 minutes. This ensures even baking and colour. Serve hot with the beetroot tahini dip and a fresh green salad.
For the Beetroot tahini dip
  1. Peel the beetroot and chop into big chunks. Place in the blender along with all the other ingredients. Blend till smooth and creamy. Taste for seasoning. Serve with Persian pistachio kebabs.