Heston Blumenthal's beef kebabs in spicy tomato sauce recipe

1. 1

   Start with the sauce heat the oil in a pan over medium heat and add the peppers.

2. 2

   Sweat them with the red chilli, onion, tomato and garlic, cover and cook for about 20 minutes, until soften.

3. 3

   Remove from the heat.

4. 4

   Add the tahini and, using a hand blender, blitz until smooth.

5. 5

   Add the paprika and season with salt and freshly ground white pepper then set aside to serve with the kebabs.

6. 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.

7. 7

   Pour in the finishing jus and simmer for 5 minutes.

8. 8

   Strain this mixture reserving any liquid jus.

9. 9

   (This remaining jus will be used to glaze your kebabs after they are cooked.)

10. 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.

11. 11

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

12. 12

    Place the kebabs on a hot barbecue, rotating them every couple of minutes until cooked through, approximately 10-15 minutes.

13. 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.

14. 14

    Finish with some toasted flaked almonds and freshly chopped coriander.

15. 15

    Serve these kebabs with the spicy tomato sauce in a warm pitta.

* Per serving · 4 servings · Values may vary.