Back to 8 servings Kebabs 2 pounds ground beef or lamb, about 20% fat 1 medium yellow onion, grated or finely chopped, squeezed dry 1 tablespoon ginger paste or 1 inch fresh ginger, minced 1 tablespoon garlic paste or 4 cloves, minced 2 green chilies, such as serrano or Thai, finely chopped 0.5 cup fresh cilantro, finely chopped 2 tablespoons fresh mint, finely chopped 2 teaspoons kosher salt Spices 1 teaspoon red chili powder or Kashmiri chili powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon garam masala 0.5 teaspoon black pepper, freshly ground Binding 2 tablespoons gram flour (besan), dry-roasted, optional binder 1 tablespoon melted butter or ghee, plus extra for basting and greasing hands 0.5 teaspoon papaya paste, optional, for tenderness Cooking neutral oil, for brushing or searing To serve naan, mint raita, lemon wedges and sliced onions, to serve
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1 Step 1: Dry-roast the gram flour in a small pan over medium heat for 1 to 2 minutes until nutty and fragrant, then cool.2 Step 2: Squeeze the grated onion in a towel or paper towel to remove as much liquid as possible, then combine it in a large bowl with the meat, ginger, garlic, chilies, cilantro, mint, salt, chili powder, cumin, coriander, garam masala, black pepper, roasted gram flour, butter and papaya paste if using.3 Step 3: Knead firmly by hand for 4 to 5 minutes until the mixture is sticky, smooth and cohesive, with no crumbly bits.4 Step 4: Cover and refrigerate for at least 30 minutes. Fry a small piece in a pan, taste, and adjust the salt and spices if needed.5 Step 5: Soak wooden or metal skewers in water if using wood. Grease your hands with butter or oil, then divide the mixture into 8 portions and press each around a skewer into a sausage shape about 5 to 6 inches (12 to 15 cm) long and about 1 inch (2.5 cm) thick.6 Step 6: Heat a grill or grill pan to medium-high and brush the grate with oil. Lay the kebabs on and cook for 10 to 12 minutes, rotating them every 2 to 3 minutes and brushing with melted butter as they go, until all sides are charred and the meat is cooked through.7 Step 7: Alternatively, sear in a large oiled skillet over medium-high heat for 6 to 7 minutes, turning often, until browned all over. Then bake at 425°F (220°C) for 5 to 8 minutes until cooked through.8 Step 8: Check doneness: the kebabs are ready when browned and charred outside and the center reaches 160°F (71°C) with no pink remaining, measured with an instant-read thermometer. Rest 2 to 3 minutes before serving.9 Step 9: Bring the kebabs to the table hot, alongside naan, mint raita, lemon wedges and sliced onions.getsaucepan.com/r/bc6354ab-a177-525d-9fff-812ce65dfb0b
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