These South Asian-inspired beef kebabs put a delicious spin on the traditional skewer. Shaped more like juicy, flavour-packed patties, they’re quick and easy to make and perfect served with a fresh salad and warm garlic naan. Try them once, and they are sure to make it onto your dinner table often. Repurpose extra patties to make quick personal pizzas (see below).

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Ingredients

  • 1 tbsp (15 mL) EACH ground coriander
  • 1 tbsp (15 mL) ground cumin
  • 1 tbsp (15 mL) sweet paprika
  • 2 tsp (10 mL) salt
  • 2 tsp (10 mL) garlic paste
  • 2 tsp (10 mL) ginger paste
  • 2 tsp (10 mL) Dijon mustard
  • 1 egg
  • 1 to 2 jalapeño peppers (not seeded), finely chopped
  • 1 small onion, chopped
  • 7 to 10 fresh mint leaves, chopped
  • ½ cup (125 mL) fresh cilantro, chopped
  • 2 tbsp (30 mL) cornstarch
  • 1½ lb (750 g) Lean Ground Beef
  • Canola or sunflower oil

Directions

  1. Combine ground beef, coriander, cumin, paprika, salt, garlic paste, ginger paste, mustard, egg, jalapeños (to your taste), onion, mint (to your taste), cilantro and cornstarch. Stir until blended.
  2. Gently mix in ground beef with your hands or a fork.
  3. Form into 10 balls and smash with hands into thin patties, about ¼ inch (5 mm) thick. (This kind of kebab doesn’t need smooth edges; uneven ones are perfect.) Place on a plate.
  4. Heat ¼ inch (5 mm) oil over medium-high heat in a large skillet.
  5. Fry patties, in batches as necessary, for about 6 minutes, turning once, or until well browned and thoroughly cooked.
  6. Transfer to a serving board or clean plate.

Notes

If you prefer less heat, remove the seeds and membranes from the jalepeños before chopping and/or use just one.

Refrigerate extra kebabs in an airtight container for up to 2 days. To freeze, let cool, then layer them between parchment paper and seal in a freezer bag or airtight container for up to 3 months.

Reheat leftover kebabs in an air fryer or defrost in the microwave and reheat in a skillet over medium heat.

Jalapeño Beef Kebab Pizza

Slice 1 garlic naan in half horizontally into 2 rounds. Spread with toum (Lebanese garlic sauce) or plain Greek yogurt. Top with 1 or 2 Jalapeño Beef Kebabs, crumbled, chopped tomato, sliced red onion, sliced jalapeño and sliced or shredded mozzarella. Place in air fryer basket, one at a time if necessary. Set the temperature to 350°F (180°C) and cook for 8 minutes. Cook until hot and the cheese is melted. Sprinkle with chopped fresh cilantro and drizzle with pomegranate molasses. Serves 1.