Serves 10
20 min
Spicy Beef Kebab Rolls
Recipe GLPRc8642ecfbf0148
Aromatic ground beef kebabs infused with fresh ginger, garlic, cilantro, and spices, served in warm flatbread with crisp vegetables and tangy chutneys. A quick, flavorful Indian-inspired meal that comes together in just 20 minutes.
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Ingredients
4 cloves garlic cloves, peeled and roughly chopped
1 inch piece (about 2 tablespoons) fresh ginger, unpeeled and roughly chopped
2 teaspoons kosher salt, or to taste
¼ cup fresh cilantro leaves and stems, roughly chopped
1½ green bird's-eye chiles, depending on your heat tolerance
1½ tablespoons fresh lemon juice
1 teaspoon extra-virgin olive oil
1 pound ground beef, about 85% lean
1 large yellow onion, finely chopped
1 large egg
¼ cup plain bread crumbs
1 teaspoon garam masala
¼ teaspoon ground cumin
¼ teaspoon ground coriander
chapati or naan, warmed
tamarind chutney
cilantro chutney or mint chutney
2½ cups thinly sliced green cabbage or romaine lettuce
1 red or yellow onion, halved and sliced into half-moons
1 large carrot, cut into 3-inch-long matchsticks
Directions
Combine the garlic, ginger, salt, cilantro, green chiles, lemon juice, and olive oil in a food processor. Pulse until the mixture forms a coarse paste with visible pieces of ginger and garlic throughout.
Transfer the paste to a large mixing bowl. Add the ground beef, finely chopped yellow onion, egg, bread crumbs, garam masala, cumin, and coriander. Mix gently with your hands until just combined—do not overmix, as this will make the kebabs tough.
Divide the meat mixture into 10 equal portions. Using wet hands to prevent sticking, form each portion into a long, slightly flattened kebab shape about 4 inches long and 1 inch wide. The kebabs should be compact but tender.
Heat a large skillet or griddle over medium-high heat. Working in batches if necessary to avoid crowding, cook the kebabs for 8 to 10 minutes, turning once halfway through cooking, until they reach an internal temperature of 160°F. The exterior should be golden and slightly charred.
While the kebabs cook, warm the chapati or naan according to package directions or by heating in a dry skillet for 30 seconds on each side. Arrange the sliced cabbage, onion half-moons, and carrot matchsticks on a serving platter.
To assemble, place one warm kebab on a piece of warm chapati or naan, and add a portion of the fresh vegetable mixture. Drizzle generously with tamarind chutney and cilantro chutney. Fold or roll and serve immediately.
