Tick-keeah Kawab (Spiced Beef Kebabs)
Traditional Indian spiced beef kebabs made with ground beef mixed with aromatic spices, formed into patties, skewered, and grilled over charcoal. These flavorful kebabs are typically served with chapati.
Ingredients
- 2 pounds Beef, fat, cut into small pieces (Will be pounded to a pulp)
- 1 teaspoon Onion, ground (Finely ground or grated)
- 0.25 teaspoon Turmeric, ground
- 0.125 teaspoon Garlic, ground (Finely ground or minced)
- 0.25 teaspoon Chilies, ground (Or chili powder)
- 0.5 teaspoon Peppercorns, ground (Black pepper)
- 0.25 teaspoon Ginger, ground
- 0.5 teaspoon Hot spices, ground (Garam masala or mixed spices)
- 1 tablespoon Yogurt (Tyre or dhye - traditional yogurt)
- 1 teaspoon Salt (To taste)
- 1 large Egg, whole (Both yolk and white, beaten)
- 2 tablespoons Ghee (For rubbing on kebabs)
- 1 large leaf Plantain leaf or banana leaf (Cut into pieces for wrapping; can substitute with aluminum foil)
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Instructions
- 1Wash the beef thoroughly. Cut into small pieces, then pound the meat to a pulp using a meat mallet or food processor. Remove all fibres and sinew to create a smooth paste.
- 2To the pounded beef, add ground onion, turmeric, ground garlic, ground chilies, ground peppercorns, ground ginger, hot spices, and yogurt. Mix thoroughly until all ingredients are well combined.
- 3Add salt to taste. Beat the egg (both yolk and white) well, then add to the meat mixture. Mix thoroughly until the egg is fully incorporated and the mixture is cohesive.
- 4Form the meat mixture into balls of equal sizes (about 2 inches in diameter). Flatten each ball into a patty shape, approximately 3-4 inches wide and 1/2 inch thick.
- 5Thread the flattened patties onto metal or plated skewers about 18 inches long, placing 2-3 patties per skewer. Rub each kebab generously with ghee on all sides.
- 6Cut plantain or banana leaves into pieces large enough to wrap around each kebab. Wrap each skewered kebab in the leaf, securing if necessary. If using foil, wrap loosely.
- 7Prepare a charcoal fire or preheat a gas grill to medium-high heat. Allow the coals to become white-hot with no flames.
- 8Place the wrapped skewers on the grill over the charcoal fire. Roast or broil, turning occasionally, for 15-20 minutes until the meat is cooked through and slightly charred. The internal temperature should reach 160°F.
- 9Remove the kebabs from the grill. Carefully unwrap the leaves and slide the kebabs off the skewers onto a serving platter. Serve hot with chapati or flatbread.
