Spiced Beef Kebabs
There’s no photo for this recipe, so enjoy this beautiful shot of Floyd using a peppermill to grind spices together over some flank steak, taken by Lauren Volo!
From the team:
Floyd loved his grill. Really. And with their versatility of shape and flavor, kebabs were a regular in his home kitchen. So have fun with the flexible nature of mixing and grilling kebabs and play around with using his spices in your own measurements, too!
The Garam Masala added to this recipe gives these kebabs a touch of sweet earthiness. Try swapping out the chile pepper and black pepper for his Kashmiri Masala, if you have it!
SERVES: 4
TOTAL COOKING TIME: 45m
ACTIVE COOKING TIME: 30m
INGREDIENTS:
1 1/2 lb ground beef
2 cups minced onion
2 tablespoons minced gingerroot
3 cloves garlic minced
1/2 cup cilantro chiffonade
1 large egg
1/2 tablespoon FC + B&B Garam Masala
2 tablespoons minced green chile pepper
1/2 tablespoon freshly ground black pepper
Kosher salt
3 tablespoons canola oil
DIRECTIONS:
Combine all the ingredients in a large bowl. Form into 6 large patties. (Kebabs come in many forms in India – some on a skewer, some more like small hamburger patties. Have fun!)
Heat a grill or griddle to moderate high heat. Brush the kebabs with oil, place on grill and cook on both sides until cooked to desired state.
