Beef Kebabs

Simple is sometimes Best, as is showcased by this ultra-simple recipe for Beef Kebabs, which 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!

Beef Kebabs

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♦Prep time:10min ♦Cook time:15min ♦Chilling time:1 hour ♦Yield:25 Kebabs.

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Beef Kebabs

Author: Shana Shameer

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 1 hr 25 mins

Servings: 25

Description

This recipe is for simple, hand-rolled, grilled beef kebabs that are moist, flavorful, and use a minimal number of ingredients. These kebabs can be served as part of a platter or used inside a wrap to make kebab rolls.

Ingredients:

Servings

• 600 gms minced Beef (kheema)
• 2 medium Red onions
• 2 medium Tomatoes
• 2 long mild Green chilli peppers
• 4 slices Wholemeal bread (see notes)
• 1 tsp ground Cumin
• 1 tsp ground Black pepper
• 1 tsp Salt
• 2 Eggs
• 2 large handfuls Coriander leaves,, finely chopped (cilantro)
• 2 Tbsp Olive oil (EVOO- for grilling.)

Instructions

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1. Keep the minced meat drained for a while, then add it to a bowl.
2. Add the bread to a dried processor to make fresh breadcrumbs. Cut off the crusts first for a better texture.
3. Add the bread crumbs to the bowl containing minced beef.
4. Finely chop the onions, green chillies. I just use my processor for this. Make sure they are finely chopped and it doesn't become a paste. Add this to the bowl of breadcrumbs and beef.
5. 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.
6. Add this to the mixture in the bowl also.
7. Add the cumin, black pepper, salt, eggs, and finely chopped coriander/cilantro.
8. Mix these ingredients really well with your hands, distributing the ingredients evenly (the egg, onion, and tomatoes). The mixture should be free of any excess liquid.
9. Cover and refrigerate for 1 hour.
10. Remove from the fridge 30 minutes before grilling.
11. Shape the kebabs by taking just a ball-sized piece, 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.
12. Heat up a non-stick griddle pan/ and lightly coat with some olive oil. As the oil heats up, place the kebabs onto the pan, evenly spaced. Do this in batches.
13. 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.
14. 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.
15. 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.
16. Also, grill the smaller edges, very briefly this time. Now they will be firm and bouncy. Remove to a tray lined with kitchen paper.
17. Continue with the next batch, removing any scraps from the pan first before laying the second batch.
18. Keep the kebabs covered with a sheet of foil till they are served.
19. These kebabs reheat well in the microwave. Just heat for about 30 seconds.

Note

• 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.

Keywords: beef kebabs, minced beef kebab,