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Sunday, July 23, 2017

Beef-and-Pepper Kebabs

SEP 5, 2007

Cooking teacher Pritha Mehra's kids call these kebabs Indian hamburgers and, indeed, they would be great served on a bun. Here, they're paired with Cilantro-Mint Chutney and fragrant Chutney Rice (see related recipes).



1 tablespoon olive oil
1/2 medium white onion, cut into small chunks
2 medium cloves garlic
1 pound lean ground beef
1/2 cup loosely packed cilantro leaves
1 to 2 small red (hot) chili peppers, stemmed and finely chopped (not seeded)
1/2 medium red or yellow bell pepper, seeded and finely chopped
1/2 medium green bell pepper, seeded and finely chopped
1 teaspoon ground cumin
1/4 teaspoon garam masala powder
1 teaspoon salt

Cilantro-Mint Chutney
Curried Rice

Preheat the oven to 375 degrees. Have ready an ungreased rimmed baking sheet.

In a large saute pan or skillet over medium heat, heat the oil until it shimmers. Add the onion and cook for about 7 minutes, stirring occasionally, until it is light brown and almost caramelized.

Add the garlic cloves and cook, stirring, for 1 to 2 minutes. Transfer to a mini-food processor and grind the onion and garlic to form a paste.

In a small bowl, combine the paste with the ground beef; add the cilantro, chili peppers to taste, bell peppers, spices and salt, mixing well.

Use the palm of your hand to shape the mixture into 8 rounded, cigar-shaped kebabs.

Place them on the baking sheet and bake for 8 to 10 minutes, until nicely browned. Serve hot.


From Pritha Mehra of Falls Church.

Tested by Renae Merle.

Nutritional Facts
Calories per 2-kebab serving: 207
% Daily Values*
Total Fat: 9g 14%
Saturated Fat: 3g 15%
Cholesterol: 70mg 23%
Sodium: 664mg 28%
Total Carbohydrates: 5g 2%
Dietary Fiber: 1g 4%
Sugar: n/a
Protein: 25g

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