PAKISTANI CHAPLI KEBAB
Chapli kebab is a form of kebabs widely popular in Pakistan. Mixed together with a South Asian blend of spices, the beef is flattened into circles and shallow-fried. The patty must have a charred exterior for an authentic look and flavor! Serve in a bun with pickled red onions or with a side of pita bread. Add my traditional raita (yogurt dip) to your beautiful platter!
Provided by Rookie With A Cookie
Categories World Cuisine Recipes Asian Pakistani
Time 41m
Yield 4
Number Of Ingredients 14
Steps:
- Spray a small skillet with cooking spray; warm over medium-high heat. Pour egg into the skillet; cook and stir until scrambled and set, 3 to 5 minutes.
- Combine scrambled egg, beef, chopped tomato, onion, cilantro, mint, ginger-garlic paste, coriander seeds, salt, cumin, and cayenne pepper in a bowl. Mix by hand until well combined. Shape mixture into patties. Press a tomato slice into the center of each patty.
- Heat oil in a deep skillet to 375 degrees F (190 degrees C). Cook patties in the hot oil in batches until charred, 4 to 6 minutes per side.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 8 g, Cholesterol 116.1 mg, Fat 20.8 g, Fiber 2.4 g, Protein 21.9 g, SaturatedFat 7.5 g, Sodium 758.9 mg, Sugar 4.3 g
CUMIN-SCENTED BEEF KEBABS
Provided by Gina Marie Miraglia Eriquez
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Stir together oil, oregano, garlic, spices, and 1 teaspoon salt in a bowl, then toss with beef. Marinate, chilled, at least 2 hours.
- Prepare grill for direct-heat cooking over medium-hot charcoal (high heat for gas); see Grilling Procedure . Thread about 4 pieces of beef onto each skewer, leaving small spaces between pieces, then transfer to a tray.
- Oil grill rack, then grill beef, covered only if using a gas grill, turning, until browned but still pink inside, 4 to 5 minutes.
CUMIN CORIANDER BEEF PATTIES (KEBABS)
This is from an amazingly beautiful book called "Mangoes & Curry Leaves". These were so good and would definitely be fantastic in a pita with a bit of tzatziki. The recipe below is as it is in the book, but I added a bit more salt and topped off with a bit of lemon or lime juice.
Provided by C. Taylor
Categories Lunch/Snacks
Time 23m
Yield 8 patties, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix the meat, ginger (optional), onion, cumin, coriander, cayenne, salt, yogurt and vinegar. Mix well with your hands, mashing and kneading to blend the flavors and get a smooth texture.
- Mix in the coriander leaves or mint leaves.
- With wet hands shape and firmly press the meat into eight ovals or rounds 3/4-inch thick.
- You can then grill the patties on a lightly oiled rack under medium heat, turning after 5 minute and continuing to cook until done. You can also broil them 5 to 7 inches from heating element turning them occasionally and cooking for about 8 minute or pan fry them 3 to 4 minutes on each side.
CUMIN BEEF KEBABS
Categories Beef Broil Marinate Low Carb Low Fat Low Cal Grill/Barbecue Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients in bowl. Season generously with pepper. Cover and refrigerate overnight.
- Prepare barbecue (high heat) or preheat broiler. Thread beef onto 8 skewers, threading 2 tomatoes and 2 onion pieces onto each. Grill or broil until beef is tender, turning occasionally, about 6 minutes for medium rare.
CORIANDER BEEF PATTIES (SAE DAGING GILING)
Make and share this Coriander Beef Patties (Sae Daging Giling) recipe from Food.com.
Provided by ellie_
Categories Meat
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients, except for oil and cilatro in a large bowl and then shape mixture into 6 patties.
- Heat oil in skillet over medium heat and saute patties to desired degree of doneness (2-5 minutes per side).
- Drain on paper towels and garnish with cilatro, if desired.
Nutrition Facts : Calories 295.7, Fat 21.8, SaturatedFat 7.5, Cholesterol 130, Sodium 383.6, Carbohydrate 0.8, Fiber 0.3, Sugar 0.1, Protein 22.8
SPICED-RUBBED BEEF TENDERLOIN KEBABS
The spice rub delivers huge flavor without marinating. Beef tenderloin makes the best kebab because they don't need a liquid soak to tenderize.
Provided by Julie Tremmel
Categories Lunch/Snacks
Time 18m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, mix the cumin, coriander, oregano, salt and pepper.
- In another medium bowl, toss the beef cubes with 1 tbsp oil. Place the beef in the spices and toss to coat.
- Thread the beef cubes onto skewers with the mushrooms and onion wedges.
- In a small bowl, mix the remaining 2 tablespoons oil with the lemon juice and soy sauce.
- Preheat a gas grill on high (or build a charcole fire and let burn until covered with white ash.).
- Lightly oil the grill grate. Grill the kebabs, cover, turning and basting occasionally with the lemon-soy mixture, until the beef is medium-rare, about 8 minutes. Serve hot.
Nutrition Facts : Calories 442.2, Fat 33.5, SaturatedFat 10.4, Cholesterol 97.5, Sodium 612.6, Carbohydrate 4.2, Fiber 1, Sugar 1.5, Protein 30.6
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