These seekh kabobs feature ground beef seasoned with fresh herbs, onion, garlic, ginger and Indian spices.
Ingredients
2 teaspoons cumin seeds
1 teaspoon coriander seeds
1 pound ground beef
1/2 cup grated onion
1/4 cup minced seeded jalapeno pepper
1 tablespoon minced garlic
1 tablespoon minced fresh gingerroot
1/4 cup minced fresh cilantro
1 tablespoon minced fresh mint
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garam masala
2 tablespoons canola oil
metal or wooden skewers
Directions
Over medium heat, preheat a small skillet. Toast cumin and coriander seeds until seeds have darkened, 1-2 minutes, stirring frequently. Cool completely. In a spice grinder, or with a mortar and pestle, grind seeds to a powder.
In a large bowl, combine ground beef, onion, jalapeno, garlic, ginger, cilantro, mint, salt, pepper, garam masala, and ground cumin and coriander; mix well. Cover; refrigerate 1 hour.
Form mixture into 4-5 in. logs. Thread onto skewers.
In a large skillet, heat oil over medium-high heat. Add kebabs, spacing 1/2-in. apart; cook until browned and crispy on the edges and meat is cooked through, 2-3 minutes per side. Repeat with remaining kebabs. Transfer to a paper towel-lined plate to drain. Serve immediately.