Turkish Style Beef Kebabs with Red Capsicum and Red Onion Salad

Dress Vegetables:

Wash the fresh produce. Halve red capsicum lengthwise, discarding seeds. Cut half into 2½ cm pieces and mince remainder. Peel onion and halve. Mince half the onion then thinly slice remainder. In a medium bowl, combine red wine vinegar and 2 tablespoons olive oil. Taste and add salt and pepper as needed. Add capsicum slices and sliced onion. Toss to coat and set aside.

Make Kebabs:

Peel and mince the garlic. Zest the lemon. In a large bowl, combine ½ the lemon zest, minced capsicum, minced onion, half the garlic, beef mince, and za'atar. Season generously with salt and pepper. Using your hands, mix until well combined, then form into 8 equal patties.

Cook Kebabs:

Heat olive oil in a large pan over medium-high heat. When oil is shimmering, add kebabs and cook until browned on outside and slightly pink inside, 2-3 minutes per side. Cook in batches if required. Remove from pan and set aside.

Prepare Tzatziki:

Zest the lemon. Peel and mince the garlic. Using a box grater, coarsely grate ¾ of the cucumber. Sprinkle it with a small pinch of salt, then squeeze and scrunch with clean hands to get rid of the excess salty water. Add to medium bowl with Greek yoghurt, remaining lemon zest, about 1 Tablespoon of lemon juice and remaining garlic to taste. Taste and add salt and pepper as needed.

You Plate It:

Divide naan between plates and divide onion salad evenly on top. Add kebabs, spoon over tzatziki. Enjoy!