Beef Kabab
Beef Kabab with leftover veggies is a flavorful easy kabab recipe that has a right mix of meat and vegetables
Servings 3
Calories 174kcal
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.