Beef Kebabs
Simple is sometimes Best, as is showcased by this ultra-simple recipe for Beef Kebabs, that results in some really delicious and moist meat kebabs.. Better than the restaurant deal for sure! Make a kebab roll sandwich or serve with a salad!
Total time is not inclusive of one-hour chilling time.
The Recipe Intro↓ has , more information as well as Recipe Video. Don’t forget to check it out.
Ingredients:
| Minced beef /kheema | 600 gms | |
| Red onions | 2 medium | |
| Tomatoes | 2 medium | |
| Mild green chilli peppers | 2 long | |
| Wholemeal bread (see notes) | 4 slices | |
| Ground cumin | 1 tsp | |
| Ground black pepper | 1 tsp | |
| Salt | 1 tsp | |
| Eggs | 2 | |
| Finely chopped coriander leaves (cilantro) | 2 large handfuls | |
| Olive oil / EVOO (for grilling) | 2 Tbsp |
Method:
- Keep the minced meat drained for a while, then add it to a bowl.
- Add the bread to a dried processor to make fresh breadcrumbs. Cut off the crusts first, for better texture.
- Add the bread crumbs to the bowl containing minced beef.
- Finely chop the onions, green chillies. I just use my processor for this. Make sure they are finely chopped and doesn’t become a paste. Add this to the bowl of breadcrumbs and beef.
- Finely chop the tomatoes as well. Squeeze out the excess liquid from the finely chopped tomatoes. With too much liquid, the kebabs will be harder to shape.
- Add this to the mixture in the bowl also.
- Add the cumin, black pepper, salt, eggs and finely chopped coriander/cilantro.
- Mix these ingredients really well with your hands, distributing the ingredients evenly, (the egg, onion, tomatoes). The mixture should be free of any excess liquid.
- Cover and refrigerate for 1 hour.
- Remove from the fridge 30 minutes before grilling.
- Shape the kebabs, by taking just a ball size big enough to fit inside your hand. First, shape it into a ball, and then use your palm and fingers to help press it into an elongated kebab shape. Place the Kebabs on a tray lined with greaseproof paper.
- Heat up a non-stick griddle pan/ and lightly coat with some olive oil. as the oil heats up, place the kebabs on to the pan, evenly spaced. Do this in batches.
- Be gentle because, at this stage, the kebabs are very delicate. Just tilt the pan from side to side, to get the oil flowing under all the kebabs. Don’t shake the pan, or the delicate mince will break up.
- Grill 2 about 2 1/2 minutes on a medium flame. Then turn over the kebabs very very gently. They still need to be handled with care.
- Grill the next side on a lower heat and grill for 3-4 minutes, but keep an eye on the color, as burner size may vary.
- Also grill the smaller edges, very briefly this time. Now they will be firm and bouncy. Remove to a tray lined with kitchen paper.
- Continue with next batch, removing any scraps on the pan, first before laying the second batch.
- Keep the kebabs covered with a sheet of foil till they are served.
- These kebabs reheat well in the microwave Just heat about 30 seconds.
Beef Kebabs
Notes:
- Wholemeal bread is used in this recipe. I have found that it makes the kebabs moister and also more flavorsome. Using white bread, I got drier results.
- Minced mutton may be used instead of beef.
Key Ingredients: Minced meat, Onion, Tomato, Green Chilli, Spices, Coriander(Cilantro), Olive Oil, Salt.
EAT AND TELL!!! Let us know if you tried – Beef Kebabs
Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com
