These mouthwatering kebabs are sure to be a hit! My husband’s family has used this recipe for many years. Serve with naan or basmati rice.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons vegetable oil, or more as needed
- 1 large onion, coarsely chopped
- 1 pound ground beef, or more to taste
- 1 egg
- 1 tablespoon plain yogurt, or to taste
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 teaspoon ground coriander
- 1 ½ teaspoons salt
- 1 teaspoon ground red pepper, or more to taste
- 1 ½ teaspoons cumin seeds
- 1 cup tomato sauce
- 1 teaspoon salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium-high heat. Saute onion until golden brown, about 5 minutes. Transfer onion and 1 tablespoon of the oil from the skillet to a food processor and puree until smooth. Reserve remaining oil in the skillet.
- Place onion puree, beef, egg, yogurt, garlic paste, ginger paste, coriander, salt, and red pepper in a bowl. Mix by hand to combine. Form beef mixture into 4 to 5-inch-long kebabs using oiled hands. Arrange in a baking pan.
- Saute cumin seeds in the reserved oil over medium-high heat until blackened, about 5 minutes. Stir in tomato sauce, and salt; cook until heated through, about 5 minutes more. Pour the sauce over the kebabs. Cover with aluminum foil.
- Bake in the preheated oven until beef is no longer pink in the center, about 20 minutes. Uncover and turn on the broiler. Broil until brown, about 5 minutes more.
- Tomato paste may be substituted for tomato sauce.
- For extra spicy kebabs, add about 1 teaspoon ground red pepper to the sauce.
Nutrition Facts
| Calories | 341 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 2 g |
| Protein | 23 g |
| Saturated Fat | 7 g |
| Sodium | 1990 mg |
| Sugars | 4 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
i made it today i added rice and yogurt sauce too