Grilled zesty kebab, pickled onion, and a generous dollop of aji verde - a Peruvian green sauce made with mayo, coriander, and jalapeños. Heaven in a mouthful.
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Serves
4
Red Onion
Lime
Beef Mince
Cumin
Ground Coriander
Smoked Paprika
Garlic
Mayonnaise
Coriander
Pickled Jalapeño
Baby Gem Lettuce
Tortilla
Salt
Peppers
Olive Oil
Serves
4
Red Onion
Lime
Beef Mince
Cumin
Ground Coriander
Smoked Paprika
Garlic
Mayonnaise
Coriander
Pickled Jalapeño
Baby Gem Lettuce
Tortilla
Salt
Peppers
Olive Oil
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Step 1.
Preheat the grill to maximum.
Step 2.
First lightly pickle the red onion. Thinly slice and scrape into a bowl. Season with a good pinch of sea salt. Squeeze in the juice of 1 of the limes then use your hands to scrunch the onion with the lime juice - this will encourage it to soften. Leave to one side.
Step 3.
Tip the mince into a large bowl. Add the ground spices (ground cumin/coriander and paprika), crush in one of the garlic cloves, and season well with salt and plenty of black pepper. Shape the mince into 8 sausages, roughly in the shape of a kebab. Place on a roasting tray and drizzle over a tiny amount of olive oil if using beef or pork mince. Whack under the grill on the middle shelf for 12 minutes, turning halfway. This will mean that the kebabs crisp and cook at the same time.
Step 4.
Meanwhile, make the sauce. Put the mayonnaise, coriander (stalks and all), remaining garlic clove and jalapeños with 1 tbsp pickling juice into a blender or mini food processor. Blitz to a vivid green sauce, adding a splash of water if you need it and season to taste.
Step 5.
Cut the remaining lime into wedges. Slice the lettuce and heat the wraps if you like.
Step 6.
Spread most of the sauce along the middle of the wraps, top with the lettuce, grilled kebabs and pickled onions and drizzle over the remaining sauce. Serve with the lime wedges for squeezing.
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