Dexter Beef Kebab with Fermented Chilli

A recipe by Tommy Banks

METHOD 

Kasai equipment setup 

Use your Kasai Grills skewers or grill over high direct heat. 

Target heat: Grill temperature: 220–250°C

You want a hot cooking surface to caramelise the outside while keeping the kebabs juicy. 

Make the marinade 

In a bowl, combine the fermented chilli powder, smoked paprika, honey and cider vinegar. Mix into a smooth paste. 

Prepare the meat 

Combine the dry-aged Dexter beef mince and beef fat in a large bowl. Season generously with Maldon sea salt and black pepper. 

Mix 

Add the chilli marinade to the beef mixture and mix thoroughly until evenly combined. Avoid overworking the meat. 

Shape the kebabs 

Divide the mixture into four equal portions. Press firmly around metal skewers (or shape into sausage-style kebabs if cooking without skewers). 

Grill 

Place the kebabs over high direct heat. Cook for 4–5 minutes per side, turning regularly until evenly charred and cooked through (internal temperature of 70°C). 

Rest 

Remove from the grill and allow to rest for 2–3 minutes before serving. 

Serving suggestion 

Serve in warm flatbreads with salad, pickled onions and your favourite sauce, or alongside grilled vegetables and rice.