kebab | cook with andrea

Indian Spiced Kebabs

If you enjoy the exotic flavours of Middle Eastern foods, you will love these kebabs. They are as easy as mixing up a batch of burgers, but the flavour is so awesome — you might forget about standard burgers altogether.

You can adjust the heat in these depending on how spicy you enjoy your food– add more cayenne as necessary. The cucumber raita cools things down and compliments the flavour of these kebabs perfectly. I make them in a log shape–kebabs without the sticks– about 5 inches long by 2 inches wide. They are also great in a burger shape, served on a bun with raita, lettuce and tomato. Once you make them, you will be asked to make them again. Use a good quality ground beef. I buy pasture-raised, grass-fed beef and it does taste alot better. { Investigate your local farmer’s market to find organic beef and many other wholesome products.}

*once you have mixed up your mixture and shaped them into logs- they freeze perfectly too.

Middle Eastern Spiced Kebabs

makes 8 (4 oz) kebabs, or 4 (8 oz) burgers

2 lb ground beef

1 medium onion, grated

2 tbsp grated fresh ginger

4 cloves garlic, finely diced

2 tsp ground cumin

1/2 tsp cayenne pepper

2 tsp garam masala (spice mixture available at asian / indian markets)

2 egg yolks

1 tsp salt

a handful of fresh coriander, chopped finely (if you have it)

Mix up ingredients. Shape into logs or patties. Cover and refrigerate, let the flavours meld for at least 1/2 an hour. Heat bbq up to medium (about 325-350F). Cook directly on the grill, turning frequently, until cooked through and kebabs have reached an inner temp of 170F. Serve with raita. (see recipe below)