Mini Minced Meat Kebabs

There’s just nothing like the smell and taste of freshly baked bread! Cooked to perfection perfectly light and fluffy with a soft inside yet crispy on the outside. the key to this recipe though is you must use and cook in the right method.

Once you have that aroma of fresh bread in your kitchen, why not take them to the next level by stuffing them with some tasty minced meat filling? This recipe is not restricted to using mince meat or in fact any kind of meat. And hey, who doesn’t like chicken mince?

For Vegetarians

You can easily adapt this to veg dish by using small pieces of zucchini and aubergine mixed with peppers. Another wonderful filling is cauliflower, and we will add the recipe for that soon.

But the key is you must chop the fillings into small pieces, remember you don’t want to add big chunky filling to bread that will break the bread drip as you’re eating it.

For Serving

These can work as starters, as they can be kept quite small, or you can make them bigger by making the dough balls a bit bigger.

Ingredients

Optimise to Your Taste

What that means is you can add more salt, garlic and turmeric to your preferred taste as well adding some spices and fresh chillies to this recipe. Ultimately, what makes home-cooking so special is that you can be creative.

You can also add a simple salad, but make sure you chop your cucumber and tomatoes into small pieces and adding chopped fresh mint leaves really reacts to the flavour of minced meat.

How to cook Mini Minced Meat Kebabs

Step 1 – Making the Dough for the bread

Add the flour, fine semolina, honey, salt, yeast, and lukewarm water to a deep bowl. Mix well and knead for 10-12 minutes until smooth.

Cover the dough and let it rise for 1 hour in a warm place at home, or until it doubles in size.

Deflate the dough and divide it into 12 equal pieces. Shape them into equally-sized balls.

Take a ball of dough and flatten it with your hands. Then shape the dough into a ball. This technique ensures that the dough rises when baking. Repeat this process for the remaining balls of dough.

Roll out each ball of dough (10 cm/4 inches diameter)

Dip the dough on both sides in the fine semolina.

Place the flatbread rolls on a baking sheet lined with parchment paper. Let them rise for 30 minutes or until it doubles in size.

Step 2 – Mince Meat prep

Heat a skillet with a thick bottom over medium heat. Bake for a few minutes on each side.

Add the olive oil in a skillet over medium-high heat. Add the tomato and allow it to steam for a few minutes, tomato puree works just as well.

Add the minced meat, salt, onion powder, garlic powder, and turmeric. Mix well and cook for 3-4 minutes on high heat and then turn the heat down and put the lid on for 4-5 minutes.

Add the onion( that you have already chopped). Cook for a further 5 minutes on medium heat. Keep stirring the meat whilst its cooking to stop it from sticking.

If desired, remove the pan from the heat and place the cheddar cheese on top, so it melts. We’ve used the example of using slices but you can use any you want, grated or sliced.

Presentation

Slice the bread open and fill the bread with the minced meat mixture, sauce, and fresh salad. A good tip is to add tzatziki sauce to the dish so you can enjoy all the spices.

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