While working on a master plan for world domination I got hungry and asked my AI assistant, Bob, if he knows a good recipe for beef/lam mince kebabs. His response after me asking him to ditch cumin (don’t like) and green chilles (don’t have) and add some paprika powder.
Here's the modified recipe for minced beef or lamb kebabs without cumin and green chilies but with paprika powder:
Ingredients:
For the kebabs:
- 500g minced beef or lamb (you can also use a mix of both)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tablespoons fresh coriander, chopped
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to your spice preference)
- 1/2 teaspoon paprika powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1-2 tablespoons vegetable oil (for greasing and cooking)
For assembling:
- Skewers (metal or wooden, if using wooden skewers, soak them in water for 30 minutes to prevent burning)
Instructions:
- Prepare the Meat Mixture:
- In a large mixing bowl, combine the minced beef or lamb with the chopped onion, minced garlic, grated ginger, and fresh coriander.
- Add the coriander powder, red chili powder, paprika powder, garam masala, and salt to the mixture.
- Mix and Marinate:
- Use your hands to thoroughly mix all the ingredients together. Make sure everything is evenly distributed.
- Cover the bowl with plastic wrap or a lid and refrigerate the mixture for at least 30 minutes. This allows the flavors to meld.
- Preheat the Grill:
- If you're using an outdoor grill, preheat it to medium-high heat. If you're using an indoor grill pan or oven broiler, preheat it as well.
- Assemble the Kebabs:
- Take small portions of the meat mixture and shape them into oval or cylindrical kebabs around the skewers. Make sure they are firmly packed and evenly sized for even cooking.
- Grease and Grill:
- Brush the kebabs with a little vegetable oil to prevent sticking.
- Place the kebabs on the preheated grill and cook for about 4-5 minutes per side, or until they are cooked to your desired level of doneness. You can cook them longer for well-done kebabs or shorter for medium-rare.
- Serve:
- Once the kebabs are cooked, remove them from the grill and let them rest for a few minutes.
- Serve the minced beef or lamb kebabs hot with your choice of accompaniments, such as naan bread, rice, or a simple salad. You can also serve them with a yogurt-based dip or chutney.
Enjoy your delicious minced beef or lamb kebabs with the paprika twist!
Asked Bob to recommend a recipe for the dip too:
Certainly! A common and delicious dip to serve with minced beef or lamb kebabs is a yogurt-based dip, often referred to as a raita. Raita is a cool and refreshing accompaniment that helps balance the spices and heat of the kebabs. Here's a simple recipe for a cucumber raita, which pairs wonderfully with kebabs:
Ingredients:
- 1 cup plain yogurt (Greek yogurt or regular yogurt)
- 1/2 cup cucumber, peeled, seeded, and finely grated
- 1-2 cloves garlic, minced (adjust to your taste)
- 1/2 teaspoon cumin powder
- Salt to taste
- Fresh coriander or mint leaves for garnish (optional)
Instructions:
- Prepare the Cucumber:
- Peel the cucumber and cut it in half lengthwise. Use a spoon to scrape out the seeds.
- Grate the cucumber finely using a grater.
- Mix the Raita:
- In a mixing bowl, combine the plain yogurt, finely grated cucumber, minced garlic, cumin powder, and a pinch of salt.
- Stir well to combine all the ingredients thoroughly. Taste and adjust the seasoning, adding more salt or garlic if needed.
- Chill the Raita:
- Cover the bowl with plastic wrap or a lid and refrigerate the raita for at least 30 minutes to allow the flavors to meld and to ensure it's served cold.
- Garnish and Serve:
- Before serving, you can garnish the raita with fresh coriander or mint leaves for added freshness and presentation.
- Serve the cucumber raita alongside your minced beef or lamb kebabs.
Cucumber raita provides a cooling and creamy contrast to the flavorful and slightly spicy kebabs. It's a great way to enhance your kebab experience and is also a common side dish in Indian and Middle Eastern cuisines. Feel free to adjust the ingredients to suit your taste preferences, such as adding a bit more garlic or herbs for extra flavor. Enjoy!
Snuck in a little piment when Bob wasn’t looking. Didn’t use fresh koriander so dumped in some extra ground koriander and some cardemom. Replaced cumin in raita with garam masala, similar to the raita I make for tandoori chicken.
For some reason I created 3 balls per skewer, must have been thinking satay….
Worked out great, kitchen smells like a grill room
www.ninjakitchen.com
www.themediterraneandish.com
