The only way I will eat beef is when it doesn't taste like beef. That is why this hamburger kebab is right down my alley! I've made a similar recipe before from Cook's Illustrated, but that was way too beefy. This one has more spices, making it incredibly delicious!! Here's the recipe.
adapted from Quick and Easy Indian cooking
1 1/2 lb finely ground beef or lamb
6 to 7 tbsp coarsely chopped fresh cilantro
2 fresh, hot green chilies, cut into fine rounds and chopped
1/4 of a onion, finely chopped (see note)
1 1/2 tsp cumin seeds
1 1/2 tsp coriander seeds
1 tsp freshly ground black pepper
1 1/4 tsp salt
1 lightly beaten egg (see note)
3 to 4 tbsp vegetable oil
2. Just before eating, put 2 tbsp of the oil into a large nonstick frying pan and set over medium high heat. When the oil is hot, put as many kebabs as the pan will hold in a single layer. Turning them over every 20 seconds or so, cook the kebabs for about 2 1/2 minutes or until they have browned on both sides. Remove to a warm plate. Using the remaining oil to cook a second batch the same way.
3. Serve on pita bread with tomatoes and yogurt sauce (recipe to follow).
1 cup plain yogurt
2 cloves of garlic, minced
small bunch of cilantro, chopped fine
small bunch of mint leaves, chopped fine
- *The original recipe calls for 1 tbsp of chickpea flour. You are to heat the chickpea flour in a small cast iron frying pan and stir around over medium heat until the flour has turned a light brown color. I didn't know where to find chickpea flour, so I omitted it.
- *The original recipe did not include onions, I just added it because I needed to get rid of some left over onions. It was a nice addition.
- *The original recipe calls for 1/2 of an egg. I used a whole egg because my meat needed more "glue".