View Full Version : Kebabs & Mint Dip

12-19-2007, 01:04 PM
500g Minced/ground Beef
100g Pork Rinds (Ground to a paste)
1 Raw Egg
Chilli Powder, Salt, Black Pepper, Curry Powder, thyme or other herbs & spices.

Mix all ingredients together well by squeezing with fingers.
Make into four long sausage shapes or four thick patties.

Place on foil or greaseproof paper and bake in oven for 30 minutes at 200. (My oven is fan assisted).

These can be stored in fridge for 2 or 3 days after cooking.

60ml Soured Cream
10ml Mint Sauce
25g fresh tomato (finely chopped)
Couple of dashes of Chilli Sauce

Mix all together. There are some carbs from pork rinds and the total carbs for dip are about 6ish. Lasts about 4 days in fridge.

Got to these by trying (and failing) to make scotch eggs. Ate the eggs after extracting them from the mass of meat and found the remaining meat was very much like a kebab. Nice by themselves with the dip or in a LC tortilla/pitta.