This wickedly hot appetizer can throw its eaters for a loop if they are not adequately warned. The effect of the chiles will linger on the palate for minutes, but it’s nothing a cold beer won’t take care of.
For the kebabs
6 to 8green Thai, cayenne, or serrano chiles, to taste, stems
To make the marinade, pour the yogurt into a blender jar. Add the chiles, garlic, and ginger, and puree, scraping the inside of the jar as needed, to make a smooth paste. Place the beef in a bowl and pour the marinade over it. Stir in the ground chiles, salt, turmeric, and cloves. Refrigerate, covered, for at least 1 hour or overnight, to allow the meat to absorb the flavor