450g/1lb lean beef mince
60ml/4tbsp gluten free teriyaki sauce
10ml/2tsp sesame oil, optional
2 tsp garlic oil
5ml/1tsp szechuan peppercorns, crushed
Salt and freshly milled black pepper
For the Sweet Pepper Relish:
10ml/2tsp sunflower oil
2 small yellow peppers, cored, deseeded and finely chopped
4 scallions, finely chopped (green end only)
1 x 120g sachets prepared lemon sauce or similar
In a large bowl, mix together the mince, teriyaki sauce, sesame oil (if using), garlic, peppercorns and seasoning.
Using slightly damp hands, divide the mixture into 20-25 small portions.
Roll each portion into a sausage shape and mould around 20-25 small wooden (previously soaked in water) or metal skewers. Cover and refrigerate for 20 minutes.
Meanwhile, prepare the sweet pepper relish; heat the oil in a large non-stick frying pan and cook the peppers and spring onions for 3-4 minutes.
Remove from the heat and stir through the lemon sauce. Set aside to cool.
Cook the beef under a preheated moderate grill or on a prepared barbecue for 6-8 minutes on each side until cooked and any meat juices run clear.
Serve the beef savouries on a bed of salad leaves with the sweet pepper relish.
Recipe adapted from: Good Food