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This popular Brazilian street food snack is a spin on the Lebanese kibbeh, and is particularly popular in Rio de Janeiro. It is commonly served in beach bars as a ‘tira-gosto’ (appetizer), although makes a fantastic snack on the go when served on individual skewers. Marcello uses couscous to form his kibes but you could also bulgur wheat.

First published in 2016






  • Deep fat fryer
  • Wooden skewers 25


Place the couscous in a medium pan or bowl and cook according to the packet instructions
Meanwhile, place the sunflower oil and half the minced beef in a frying pan over a medium heat and cook for 5–10 minutes, or until cooked through. Remove from the heat and set aside to cool
Preheat a deep fat fryer to 180°C
In a large bowl combine the couscous, the uncooked beef, cumin, herbs, salt, lime juice and zest and mix well. Add the cooked beef, egg and raw garlic and stir until thoroughly combined
Divide the beef mixture into 30g portions and shape each one into an elongated sausage, slightly pointing the ends – this is the traditional kibe shape. Fry the kibe in batches for 3–4 minutes and leave to drain on kitchen paper
Place a mini wooden skewer through the centre of the kibe and serve
First published in 2016

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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