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    Heston's beef kebab with a spicy tomato sauce

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    Heston's beef kebab with a spicy tomato sauce

    ‘Slow-simmered, gutsy tomato sauce and a deftly reduced mixture of onion, garlic, jalapeños and beef jus are the keys to these kebabs.’ Heston Blumenthal

    Serves: 4


    For the spicy tomato sauce:

    30g olive oil
    1 green pepper, finely chopped
    1 red pepper, finely chopped
    1 red chilli, deseeded and finely chopped
    1 small onion, finely chopped
    400g vine tomato, cut into 8 wedges
    2 cloves garlic, crushed
    80g tahini
    1 tsp smoked paprika
    Salt and white pepper

    For the beef:

    20g grapeseed oil
    30g onion, finely chopped
    ¾ tsp garlic, finely chopped
    ¾ tbsp fresh jalapeños, chopped
    ½ tsp red chilli pepper, finely chopped
    25g ground almonds
    200g pack Heston from Waitrose
    Finishing Jus For Beef
    8g parsley, chopped
    400g essential Waitrose British Beef Mince
    Juice of ½ lime
    Pinch of ground cinnamon, to season
    Salt and black pepper, to season

    To serve:

    Flaked almonds, toasted
    Fresh coriander


    1. Start with the sauce: heat the oil in a pan over medium heat and add the peppers. Sweat them with the red chilli, onion, tomato and garlic, cover and cook for about 20 minutes, until soften. Remove from the heat.

    2. Add the tahini and, using a hand blender, blitz until smooth. Add the paprika and season with salt and freshly ground white pepper then set aside to serve with the kebabs.

    3. For the kebabs: heat the oil in a pan over medium heat, add the onions and sweat them with the garlic, jalapeños, chilli and ground almonds for about 8-10 minutes. Pour in the finishing jus and simmer for 5 minutes. Strain this mixture reserving any liquid/jus. (This remaining jus will be used to glaze your kebabs after they are cooked.)

    4. Mix all the remaining ingredients for the kebabs in a bowl, add the cooked onion mixture from step 3, season with the ground cinnamon, salt and freshly ground black pepper, then mix well.

    5. Divide into 8 portions and shape into a log around 8 pre-soaked wooden skewers.

    6. Place the kebabs on a hot barbecue, rotating them every couple of minutes until cooked through, approximately 10-15 minutes. When the beef is thoroughly cooked through, and

    there is no pink meat, remove from the barbecue and brush with the reserved beef jus. Finish with some toasted flaked almonds and freshly chopped coriander.

    7. Serve these kebabs with the spicy tomato sauce and the pickled vegetables in a warm pitta.

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