Friday, May 7, 2010
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These are delicious!
I like to keep the spices fairly basic in this particular kebab recipe.
So good, specially on a rainy day!
(makes 10 kebabs)
(prep time 30 mins)
For the salsa
Red onion 1 large (sliced)
Roma tomatoes 2 med (chopped)
Green chili 2-3 med (coarsely chopped)
Garlic 2 tsp (minced)
Heat some cooking oil in a frying pan and start to brown the onions.
Once they are light brown add the garlic, stir well and cook for about 30 seconds on medium high.
Add the tomatoes and the chilies, season with salt.
Cook for 10 mins on medium high heat or until the tomatoes have broken down and are soft.
Keep this mixture aside.
For the kebabs
Ground lean beef 1lbs
Cilantro/coriander powder 2 tsp
Red chili flakes 1 tsp
Garam masala 1 tsp
Pepper 1/2 tsp
Mix all the above ingredients well in large bowl.
You will need a bamboo skewer to make the kabobs.
Take about 3 Tbs of the meat mixture and wrap it around the bamboo stick and slide off.
The kebab should be roughly 4 inches long like a mini sheesh kebab.
Basically you are making elongated meatballs, you can do that without the bamboo skewer if you wish.
Heat some oil and start browning them in a wide frying pan on high heat.
Turn the kebabs to ensure even browning. This takes about 5 mins.
Once all the sides are browned and the meat is cooked half way add the onion salsa mixture to the frying pan.
Cover and cook on med low heat until kebobs are fully cooked, that usually takes around 10-12 minutes.
Squeeze some lemon juice over the kebabs!
Great with warm naan and some yogurt raita :-)