This is a guest post from Charleh at Designed2Eat.
Ah! August. The glorious mornings after the night before. Fresh, crisp and warm enough to just wear a t-shirt. Absolutely love August mornings. I’ve recently been listening to a lot of Anthony Robbins and Tim Ferris’s podcasts and they give some great advice on maximising your life. It was hard work but I trained myself into a new morning routine. Wake up, down a pint of filtered water and then go for walk before my breakfast. I recently discovered that coffee is awful for people who are gluten intolerant, and as someone who loves their coffee and likes caffeine in the morning, this was a shock. However, my new found morning routine has been a revolutionary discovery for a natural, wake up boost!
Problem 1. Solved. Problem 2. I live in the north. The weather is going to turn fast! I think my morning walk will turn to the treadmill at the gym. This leads me to my recipe. As summer is rapidly closing to the end and the start of school is hurtling closer at us, I feel making the most of the last would be suitable. These gluten free paleo meatball kebabs are perfect for the bbq and when the weather has gone, the oven.
Full to make and the flavours easily adjusted to your taste, it’s a plain and simple winner! I have used peppers and red onions as they are the favourite veg in our household but mushrooms, courgette etc work just as well. Meaty, juicy, with a slight hint of an aromatic kick to set your mouthwatering. I highly recommend eating them with a homemade coconut raita or coleslaw salad as it helps you believe that you’re still enjoying the high heat of the summer.
Serves: 6, Prep Time: 5 Minutes, Cook Time: 30 Minutes
2 Tbsps Coconut Oil, for frying
1 Large Egg
500g Grass-Fed Ground Beef
2 Tbsps Ground Almond
1 Tsp Cumin
1 Tsp Coriander
1-2 Tsp Cinnamon
4-6 Bell Peppers
- 2 Large Red Onions
- Make the meatballs: Whisk the eggs in the bottom of a big bowl. Add the remaining ingredients, then knead the mixture with your hands until everything is just incorporated. Form the meat into golfball-sized meatballs.
- Heat the coconut oil in a large frying pan, over medium heat.
- Pan fry the meatballs in batches, until browned all over and cooked through.
- In the meantime, prepare the veg. Roughly chop the bell pepper and red onion into cubes so that they are ready to be skewered.
- To assemble; add one meatball followed by a cubed pepper and then a red onion onto a sharp metal skewer.
- Repeat this process until all the ingredients has been used.
- To finished, either on a hot BBQ or pre-heated oven at 180 degrees, heat the meatballs and veg through and carefully turning the skewers occasionally to ensure that all the sides have a little colour.
- At this stage, you have the optional process of pastry brushing honey or olive oil on each side of the kebabs with extra dried herbs.
- Once the kebab has a little colour, remove from the heat.
- Serve with baked sweet potato or cauli-rice or homemade coleslaw.
- Finally, enjoy!
Charleh is a healthy food writer (www.designed2eat.co.uk) and owner of Designed2Eat- a healthy food company that has an innovative range of cakes and cereal. The products on offer are are dairy, gluten, wheat, egg, soy, corn and baking yeast free. They also only have naturally occurring sugars which means that the products are suitable for Paleo, Celiac, Vegan, Diabetics, healthy eaters and athletes. Designed2Eat specialised in using healthy, natural ingredients to bring guilt free cakes and cereal for everyone to indulge together. Their products are sold online (www.designed2eat.myshopify.com), and come in a variety cake sizes from small bite-size to large 9-inch celebration cake which they deliver nationwide (UK).