Shishkebab with Smoked Paprika

Get ready to dive into a world of vibrant flavors with this Shishkebab with Smoked Sweet Paprika recipe. Whether you choose lean meat or prefer lamb, this dish is a feast for the senses. The combination of fresh herbs like mint and parsley, along with warm spices like cinnamon, cumin, and Smoked Sweet Paprika, creates a mouthwatering experience. Serve it with crisp veggies and warm flatbreads for a meal that’s as satisfying as it is delicious.

In just 25 minutes, you’ll have sizzling shishkebabs packed with flavor. The spices blend perfectly with grilled mini zucchinis, fennel, and pomegranate, creating a beautiful balance of sweetness and crunch. Serve with a zesty squeeze of lemon, creamy hummus, and crisp Romaine lettuce for a vibrant, feel-good meal that brings the taste of summer straight to your table.

This recipe serves 4 people and was created by @thomas.alcayaga

400 g ground beef or lamb
½ tsp Black pepper
½ tsp Pyramid Salt
1 onion
3 cloves garlic
2 tbsp parsley
2 tbsp mint
1½ tsp ground coriander
1 tsp Cinnamon
1 tsp Cumin
1 tsp Smoked Sweet Paprika
4 mini zucchinis
2 tbsp olive oil
1 lemon
1 portion hummus
2 heads of Romaine lettuce
1 fennel bulb
1 pomegranate
4-8 flatbreads
Optional: a little fresh cilantro

Preheat your oven to 180°C (350°F).
Heat a grill or a grill pan until it’s very hot.
Mix the ground meat with salt and pepper. Peel and finely grate the onion and garlic, and add them to the meat mixture. Chop the parsley and mint finely, then mix them with the other spices. Let the mixture sit for a couple of minutes while you prepare the zucchinis.

Wash the zucchinis and cut them into strips. Toss them with a bit of salt, pepper, olive oil, lemon zest, and lemon juice. Place them on the hot grill pan and grill them for a few minutes on each side.

While the zucchini is grilling, divide the meat mixture into 8 equal parts and mold them onto skewers. Season with salt and pepper.
Once the zucchini is done, remove it from the grill, and place the skewers on the grill pan. Grill the skewers for 8-10 minutes, turning them frequently. Be careful when flipping them. If they don’t release easily, they may need a bit more time.

While the meat is grilling, pluck and wash the Romaine lettuce leaves. Wash the fennel and slice it thinly using a mandolin.
Cut the pomegranate in half and tap out the seeds into a bowl with the back of a spoon.

Warm the flatbreads in the oven for a couple of minutes, and then serve everything together. The dish can easily be supplemented with tomatoes and cucumbers or anything else you have on hand. Top with finely chopped fresh cilantro.

Enjoy your meal!