Dairy-Free Seekh Kabab with Mint Chutney

Instructions

1. 1In a food processor, combine the about 450 g ground beef, 1 medium onion (chopped), 2 small green chilies (stems removed), the 1/4 cup cilantro, 1 tbsp ginger-garlic paste, 1 tsp cumin powder, 1 tsp coriander powder, and 1/2 tsp garam masala.
2. 2Process the mixture until all ingredients are thoroughly combined and form a cohesive paste.
3. 3Divide the mixture into 4 equal portions. Shape each portion into a cylindrical kabab, about 10.16-12.7 cm long, around skewers. If you don't have skewers, you can shape them by hand.
4. 4Heat the 2 tbsp oil in a large skillet or on a grill pan over medium heat (176.7°C / 175°C).
5. 5Carefully place the shaped kababs in the hot skillet or on the grill. Cook for 20-25 minutes, turning occasionally, until the kababs are browned on all sides and cooked through. The internal temperature should reach 71°C.
6. 6While the kababs are cooking, prepare the mint chutney. In a blender, combine the 1 cup mint leaves, 1 small green chili (stem removed), and the 2 tbsp lemon juice. Add 2 tablespoons of water to help with blending. Blend until the mixture is smooth.
7. 7Serve the seekh kababs hot with the freshly made mint chutney.

Related Guides