Name: Bengali Shish Kebabs
Yield: Serves 8 as an Appetizer, 4 as a Main Course
Cuisine: Bangladesh
Ingredients: 1 tablespoon ground coriander (see Note); 1½ teaspoons salt; 1 tablespoon minced peeled fresh ginger; 3 cloves garlic, minced; 1 cucumber, seeded (see box) and cut into ½-inch dice; 1 tomato, seeded (see box) and cut into ½-inch dice; 1 small onion, cut into ½-inch dice; Bengali Mango-Tamarind Barbecue Sauce (optional); 1 teaspoon ground cumin (see Note); 1½ pounds beef tenderloin; 1 lemon, cut into wedges; ½ to 1 teaspoon cayenne pepper; 1 teaspoon freshly ground black pepper; 3 tablespoons vegetable oil; Tandoori-Baked Flat Breads or pita bread

Preparation info

Serves
8
as an Appetizer

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Shish kebab is the world’s most popular barbecue dish. The meat and the kind of skewers may vary but the principle—meat grilled on a stick—remains constant. Here’s a Bengali version that’s as popular an after-school snack in Bangladesh as burgers are in the U.S. The spicing is more restrained than Indian tandoori kebabs, and the spice mix is rubbed onto the meat before the oil is added for marinating; it gets into the meat better this way. I call for beef tenderloin here, but you can also u