Kebab Stew with Chimichurri Topping 4-3

Kebab Stew

Rich kebab stew with meat and chickpeas, rice and chimichurri-flavoured kebab sauce.


Number of portions
Kebab Stew:
  • 400 g kebab meat, strips from chicken or beef

  • 35 g Santa Maria Kebab Spice Mix

  • 300 g Santa Maria Garbanzo Beans (Chickpeas), rinsed

  • 150 g onion, wedges

  • 2 tbsp oil

  • 600 ml water

  • 10 g corn starch

  • 200 ml Santa Maria Taco Sauce

  • 10 g vegetable stock

Kebab sauce:
  • 400 ml sour cream

  • 10 g Santa Maria Garlic Powder

  • 15 g Santa Maria Cumin

  • 15 g Santa Maria Sauce & Rub Mix Chimichurri

For serving:

Rice, extra Taco Sauce and salad.

How to prepare

  1. Heat a large casserole or steam kettle.

  2. Fry kebab meat, chickpeas and onion in oil.

  3. Add the kebab spice mix and lower the heat.

  4. Mix water with taco sauce, maize starch and vegetable stock.

  5. Pour the liquid over the meat, onion and chickpeas, stir well and bring to boil.

  6. Let the stew simmer for about 5 minutes.

  7. Mix all ingredients for the kebab sauce.

  8. Serve the meat with steamed rice, salad and extra taco sauce on the side.

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