Beef Kabab with leftover veggies is a flavorful easy kabab recipe that has a right mix of meat and vegetables.It keeps the meat juicy and tender.
These days when grocery bills have sky rocketed you need to plan and ensure zero food waste. Full meat kababs are delicious but can turn out really expensive to make for regular meals. Going for a part meat part veggie option is equally good. This keeps the meat lovers happy and you have the satisfaction of sneaking in some veggies too.
Helps to clean out the refrigerator and use up most cooked vegetables too without wasting any. Most hardy vegetables that cooks fast and can be minced up easily works in this recipe. Make sure it has no moisture content though.
I like to keep the balance by making sure meat ratio is more than vegetable ratio this ensures the moistness and meat kabab flavor. The bread ends are also thrown in here for binding.
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- Is kabab making tricky?
- FAQs about kabab
- Points to remember when making kabab
- Ingredients list
- POPULAR beef recipes
Kabab is a tricky recipe
Meat Kabab needs little moisture and more fat for the juicy tender texture. This also prevents it from drying out in the heat and prevent it from falling apart easily. Work with light hands or a fork to break the meat clumps and add a little oil or fat if the meat is lean. Full fat meat works best in this recipe. If you are going to let the skewer rest on grill then make sure the meat holds well together adding enough binding agent.
If you are going to bake on a tray it is much more forgiving as there is no fear of the meat falling off the skewer.
FAQs about Kabab
- If the kebab doesn't have any binding agent like bread crumbs, boiled mashed potato, roasted chick peas flour or other flours it has nothing to hold it together while baking it may crack and break. Add an egg though is not added traditional mince(seekh) kabab.
- Too much moisture that the mixture is falling off the skewer. Refrigerate the mixture. The fats will shrink and will become easier to shape.
- The meat needs moisture for the juiciness and some fat to get the creaminess inside. Fat prevents the kabab from drying out
- Too much tight squeezing the meat on the skewer without much moisture will tryout the meat when baked. Hence work with light hands.
- Adding too much binding agent powders can also result in a much drier meat.
Unlike regular meatball in gravy or stew stew hat has all its flavor coming coming from the liquid it is added to. Here all the flavor needs to be added to the meat directly so it doesn't taste bland with not so overpowering side dishes.
Points to remember when making kabab:
- Make sure you do not over work on the meat.
- I like to avoid touching the meat while working on it the heat from the hand starts melting the fats.
- Use finely minced meat for best results, bigger pieces fall off easily.
- Add spices and salt for best flavor.
- A good binding agent is important in holding the meat together when putting it on a skewer.
- Do not add too much meat on the skewer than it can hold. This affects the even cooking and texture of kabab. Shape it evenly as the thin edges starts to brown and tryout fast.
- If you are a beginner --In spite of best efforts if the kabab is falling off when fixing on the skewer. Simply don't use the skewer. Instead bake following the recipe instructions by shaping it like a small burger patty. Make a slight depression in the middle this ensures even cooking in the center(this is very important). Comes out as perfectly juicy discs. I have done this fool proof technique many times and I love this more than the elongated kababs.
Ingredients list :
Beef – I have used hundred percent grass fed organic beef that contains only 15% fat. Ideally the higher the percentage of fat the better the kebab will turn out. Since I am using lean beef I have incorporated some oil (olive oil ) into the meat so that it stays moist I have also used some veggies which adds moisture. If you are used to making kebab then I would recommend adding a little bit of water to the meat since baking dries the meat much faster.
Substitute : With other minced meats like lamb or chicken thigh with fat. Lean and kabab don't go together unless you are ready for dried out meat.
Vegetables used :
- I have used onion, bell pepper, parsley, cilantro, spring onion etc.
- You may use steamed potato, steamed squashes or green leafy vegetables or baked vegetables like cauliflower,
- A tbsp or two of left over canned or cooked chickpeas or other beans (drained completely, then pat dry)
- Any veggie that cooks fast and does not have a strong flavor and color can be used. eg- Chinese okra, cabbage. Roasted beetroot, carrots are all good options if color is not an issue. We are adding a good amount of spices here so vegetable flavors don't stand out.
Remember: It is very important to finely mince the vegetable that will mingle well with the meat. Use only fast cooking veggies that will get ready along with that minced beef. Use a vegetable chopper or food processor for best results.
Spice powders used:
Spice powder bring out the flavor to the kebab hence under spicing is not a good idea here.
What to serve kabab with :
I love serving kabab with yellow rice , pickled onion, cooked beetroot , raita
Steps for making kabab :
It is better to work with two forks than with hand as the fats begin to melt with the heat. I have used a plastic ziplock bag to shape the kababs into log shape this ensure the meat is not falling of the skewer as you work. (See video)
Storage :
The leftover cooked kabab stays well in the refrigerator for 2-3 days in airtight container. You may reheat by microwaving without the wooden or metal skewer. Remember you can never beat freshness and flavor of freshly baked juicy meat.
Other popular beef recipes on the blog :
- Ground beef with peas
- Madras beef curry
- Meat pie / Fatayer
- Beef enchilada
- Shredded Beef sliders
- Beef pickled (Spicy
- Pan grilled beef kabab
Beef Kabab
Ingredients
- 8 oz Minced beef
- 1 inch Ginger
- 2 cloves Garlic
- 1 Green chili
- 1/2 Red onion
- 1 Bell pepper Red and green
- Small Sprigs Parsley (Leaves only)
- Few Spring onion
- Few Sprigs Cilantro
- Olive oil If required
- 1-2 Bread slices (end pieces) For binding
Dry spices powders
- 1 tsp Paprika
- 1/2 tsp Turmeric powder
- 3/4 tsp Coriander powder
- 1 tsp Garlic powder
- 1 tsp Cumin powder
- 1 1/4 tsp Fennel powder
- 1 tsp Fresh Coriander seeds powdered
- Salt
Instructions
- Use a vegetable chopper and mince all the vegetables finely. Add all the spices and the slice of bread while mincing the vegetables. make sure the minced beef is cold, use two forks and break the clumps. If using a lean variety of meat I had a little bit of olive oil to incorporate fat and add some water to teaspoon or so to incorporate more moisture.
- Mix the vegetables and meat together until well combined. Use a small Ziploc bag to roll the kebabs into log shape. If you prefer keep a skewer in the middle and shape accordingly.
- NOTE : Immerse the skewer in water so that it doesn't burn while baking.
- Line and grease a baking tray and gently keep the kebabs on it . Preheat the oven to 400°F and bake for 25 to 30 minutes until the kebabs are cooked on the inside. Brush the kebab lightly with oil or butter as soon as it comes out of the oven this keeps meat moist for longer.
- serve immediately with yellow rice, salad and raita. or hummus of your choice.
Video
Notes
- Make sure you do not over work on the meat.
- I like to avoid touching the meat while working on it the heat from the hand starts melting the fats.
- Use finely minced meat for best results, bigger pieces will fall off easily.
- Do not leave the kebabs in the oven for too long after cooking this will dry out the meat.
Nutrition
Hope you will give this recipe a try and let me know your feedback.
Meena
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