Noreen Wasti, Brightland's Chef in Residence, has shared the recipe for flavorful Pakistani Style Spiced Kebabs to jazz up your weekly meal rotation.
"These simple, everyday spiced kebabs are no-fuss and perfect for an anytime meal. They require just a few staples — ground beef (ground chicken or lamb would work great as well), onion, chili, cilantro, breadcrumbs, and an egg with a mix of pantry spices."
"Many South Asian dishes start with a rotation of the same spices — ginger, garlic, cumin, coriander, and chili (also turmeric). For this recipe I used the Essential Spices collection from The Spice House, bringing warmth, heat, and flavor."
"The kebabs are fried in a bit of AWAKE till juicy and charred. Enjoy with a cucumber onion salad and yogurt on the side, perhaps some warm naan and chutney too — now we’re talking."
Pakistani Style Spiced Kebabs
By Noreen Wasti
Yield: 12-14 kebabs
- 1 1/2 lbs. ground beef, preferably 80/20
- 1 medium onion, grated
- 1 serrano chili (or jalapeño), chopped finely
- 1/2 of one bunch of cilantro (tender stems included), chopped finely
- 1/2 cup breadcrumbs
- 1 egg
- 1/2 tsp. ground ginger
- 1 tsp. granulated garlic
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. cayenne pepper (use 1/2 teaspoon if sensitive to spice)
- 1 tsp. salt
- 1 tbsp. AWAKE olive oil
Add the ground beef, grated onion, chili, cilantro, breadcrumbs, egg, ground ginger, granulated garlic, ground cumin, ground coriander, cayenne pepper, and salt to a large bowl. Mix until combined (better with clean hands).
With a 1/4 cup measure, scoop out the ground beef mixture and use your hands to form into round patties — about 3 inches in diameter.
Heat a large skillet over medium-hight heat with 1 tablespoon of AWAKE olive oil and fry the kebabs until deep brown and charred on both sides. Tip: use a spatula to gently smash the kebab down for more charry/crispy bits — about 4 minutes per side.