World Cuisine

  • 2 fresh green chillies, deseeded and finely chopped
  • 1 teaspoon grated fresh root ginger
  • 2 garlic cloves, crushed
  • 3 tablespoons chopped fresh coriander leaves
  • 2 tablespoons chopped mint leaves
  • 1 teaspoon cumin seeds
  • 1 tablespoon vegetable oil, plus extra for oiling
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cardamom seeds
  • 450 g (14½ oz) minced beef
  • salt

Put the chillies, ginger, garlic, coriander, mint, cumin, oil, cloves and cardamom into a food processor or blender and process until fairly smooth.

Transfer to a mixing bowl, add the beef and season with salt. Mix well, preferrably with your hands to ensure the beef is evenly seasoned.

Divide the mixture into 12 portions, cover and chill for 30 minutes, if time allows.

Lightly oil 12 flat metal skewers and shape the kebab mixture around each skewer, forming a sausage shape.

Place the kebabs under a preheated hot grill and cook for 3–4 minutes on each side or until cooked through and browned. Serve with sliced red onions, chopped mint and hot bread, if liked

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