Mince Kebab with Shredded lettuce
750 g (1 1/2 lb) minced beef
2 garlic doves, crushed
2 green chillies, deseeded and finely chopped
1 teaspoon salt
1 small lettuce, shredded, to serve
sprigs of coriander
In a bowl, mix together the minced beef, garlic, chillies and salt. Knead, using your hands to blend evenly. Divide the mixture into 16 equal-sized portions.
Rub a chopstick, or a utensil of similar size and thickness, with a little oil. Shape a portion of the meat around the pointed end of the chopstick to a length of about 10 cm (4 inches). Slide the kebab on to a greased baking sheet, twirling the chopstick as the meat slides off. Repeat with the remaining mixture.
Bake the mince kebabs on the top shelf of a preheated oven, 190°C (375°F), Gas Mark 5, for about 15-20 minutes. Serve them on a bed of shredded lettuce, garnished with coriander sprigs and some lemon quarters. Natural yogurt makes a good accompaniment.