Booths kebab recipe with  chestnut houmous and pomegranate salsa

These spicy kebabs are full of eastern promise, and have a fruity note thanks to the use of a sweet and juicy pomegranate.

Thursday, 21st January 2021, 12:30 pm

Prep time: 30 minutes l Cook time: 10 minutes


For the kebabs

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Sweet and spicy kebabs

500g beef mince

1 tbsp Ras El Hanout spice blend

Salt and pepper

Half an onion, finely diced

Coriander stalks, finely chopped

Two cloves of garlic, finely chopped


For the salsa

Seeds of one pomegranate

100g cranberries, dried or fresh

1-2 red chilli, finely diced

Half an onion, finely diced

For the houmous

1 pack Merchant Gourmet Chestnut Purée

1 garlic clove

1 heaped tbsp tahini paste

Juice of half a lemon

Olive oil


1 For the kebabs, combine the ingredients in a large bowl and mix thoroughly. Take a handful of mixture and form around a skewer. If using wood, soak the skewers in water first. Place under a preheated grill for about four minutes per side.

2 For the houmous, blitz all of the ingredients together and add enough olive oil to loosen the paste. Season with salt and pepper.

3 For the salsa, combine all of the ingredients together.

4 Serve with flatbreads of your choice, a seasonal salad, coriander leaves and pickled chilli. Drizzle with lemon juice.