Spiced Beef Kebabs

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Preparation info

  • Difficulty

    Easy

  • Makes

    7

    Servings

Appears in

Season: Big Flavors, Beautiful Food

Season

By Nik Sharma

Published 2018

  • About

In a large bowl, mix the beef, onion, egg, chickpea flour, chiles, garlic, ginger, lime juice, cayenne, coriander, mint, cinnamon, sage, dill, and salt. Divide into fourteen equal parts and shape into 1 in [2.5 cm] disks.

Heat about 2 Tbsp of the oil in a large cast-iron or nonstick skillet over medium-high heat. Fry the kebabs in batches, adding more oil as needed, until golden brown, 3 to 4 minutes per side. Drain on paper towels. Transfer the kebabs to a serving plate, garnish with the cilantro, and serve with the pickled red onions.

Ingredients

  • 1 lb [455 g] ground beef (15 percent fat)
  • 1 cup [140 g] finely diced onion
  • 1 large egg, lightly beaten
  • ½ cup [60 g] chickpea flour
  • 2 Thai chiles, seeded, if desired, and minced
  • 2 garlic cloves, minced
  • One 1 in [2.5 cm] piece fresh ginger, peeled and grated
  • 1 Tbsp fresh lime juice
  • 1 tsp cayenne pepper
  • 1 tsp coriander seeds, coarsely ground
  • 1 tsp dried mint
  • ½ tsp ground cinnamon
  • ½ tsp dried sage
  • ½ tsp dried dill
  • ½ tsp fine sea salt
  • ½ cup [120 ml] neutral-tasting vegetable oil
  • 2 Tbsp fresh cilantro leaves
  • Red Onions with Coriander

In a large bowl, mix the beef, onion, egg, chickpea flour, chiles, garlic, ginger, lime juice, cayenne, coriander, mint, cinnamon, sage, dill, and salt. Divide into fourteen equal parts and shape into 1 in [2.5 cm] disks.

Heat about 2 Tbsp of the oil in a large cast-iron or nonstick skillet over medium-high heat. Fry the kebabs in batches, adding more oil as needed, until golden brown, 3 to 4 minutes per side. Drain on paper towels. Transfer the kebabs to a serving plate, garnish with the cilantro, and serve with the pickled red onions.