Dairy-Free Seekh Kabab with Mint Chutney

Ingredients

• 1 lb Ground beef
• 1 medium Onion
• 2 small Green chilies
• 1/4 cup Cilantro
• 1 tbsp Ginger-garlic paste
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Garam masala
• 2 tbsp Oil
• 1 cup Mint leaves
• 2 tbsp Lemon juice

Instructions

1. 1In a food processor, combine the 1 lb 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 4-5 inches 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 (350°F / 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 160°F (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.

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