Kebabi

Ingredients

Makes about 14 kebabi

200g of pasture raised ground pork
200g of grass ground fed beef
1 pasture raised egg
1 small yellow onion
5 garlic cloves
2 small red chilies, deveined and deseeded
2 tsp of ground sumac
2 tsp of ground coriander
1 tsp of ground fenugreek
6 big basil leaves
8 big mint leaves
1 handful of dill
1 big handful of parsley leaves
1 big handle of coriander/cilantro
1 tsp of sea salt
1 tsp of ground black pepper
Ghee for cooking

To serve:

GF fiber wraps (recipe in previous post)
Pomegranate seeds
Pomegranate molasses
1/2 a red onion thinly sliced
Herbs: Coriander and parsley

Instructions

1) Cut the onion into chunks and blend all the ingredients into a food processor. If you’re not using a food processor, chop the onion, garlic, chili, and herbs very finely and combine them with the meat, egg and spices into bowl using your hands.

2) Take 1 tbsp of the meat mixture and shape into long sausages. Heat ghee in a pan over medium heat and add the kebabi. Fry them until golden brown, for about 4 minutes on each side.

3) Place kebabi over wraps and cover with toppings.