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1
Start with the sauce heat the oil in a pan over medium heat and add the peppers.
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2
Sweat them with the red chilli, onion, tomato and garlic, cover and cook for about 20 minutes, until soften.
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3
Remove from the heat.
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4
Add the tahini and, using a hand blender, blitz until smooth.
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5
Add the paprika and season with salt and freshly ground white pepper then set aside to serve with the kebabs.
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6
For the kebabs heat the oil in a pan over medium heat, add the onions and sweat them with the garlic, jalapenos, chilli and ground almonds for about 8-10 minutes.
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7
Pour in the finishing jus and simmer for 5 minutes.
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8
Strain this mixture reserving any liquid jus.
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9
(This remaining jus will be used to glaze your kebabs after they are cooked.)
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10
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.
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11
Divide into 8 portions and shape into a log around 8 pre-soaked wooden skewers.
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12
Place the kebabs on a hot barbecue, rotating them every couple of minutes until cooked through, approximately 10-15 minutes.
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13
When the beef is thoroughly cooked through, and there is no pink meat, remove from the barbecue and brush with the reserved beef jus.
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14
Finish with some toasted flaked almonds and freshly chopped coriander.
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15
Serve these kebabs with the spicy tomato sauce in a warm pitta.
