Description
Tender, flavorful kebabs slow-cooked to perfection. A fragrant and juicy dish, perfect for a weeknight meal.
Ingredients
Units
Scale
- 1 lbs (454 g) ground beef or lamb
- 2 tsp garlic paste
- 1 tsp ginger paste
- 1/2 tsp garam masala
- 2-3 green chili, chopped
- 1 cups (237 ml) onions, finely minced and liquid discarded
- 1/2 cups (118 ml) beresta, crushed
- 1/2 cups (118 ml) herb mix of choice (cilantro, dill, parsley, mint, etc.), finely chopped
- 2 tbsp lemon juice
- 2 tbsp gram flour(besan)
- 2 tsp salt
- 1 egg
- 2 tbsp oil, additional oil or Spray oil to grease baking tray
- 2 tbsp yogurt
- 2-3 tomatoes, round sliced
- 1 onion, round sliced
- Red onion, chopped for garnish
Instructions
- Preheat oven to 350°F (177°C).
- Grease a baking tray with spray oil or by brushing some oil. Set aside.
- Mix all ingredients and roll into sausage-size kebabs.
- Sprinkle or layer the round sliced tomatoes and onion rings on top of the kebabs.
- Tightly cover the baking tray with aluminum foil so steam cannot escape.
- Bake for 40 minutes, turning once, and let the kebabs cook in their own juice.
- Broil the kebabs for 8-10 minutes uncovered, turning once. Put the cover back on after broiling.
Notes
- For extra tender kebabs, gently mix the ingredients to avoid overworking the meat.
- If you don’t have beresta, you can substitute with finely chopped dried apricots or raisins.
- Leftover kebabs can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Indian
Nutrition
- Serving Size: 1-2 kebabs
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 4
- Protein: 30
- Cholesterol: 80