Ground Beef Cooked on Skewers (Sheek Kebab)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 pound flank steak, top round, or tenderloin steak (the better the meat the better the kebab) 4-6 garlic cloves, chopped 1-inch piece fresh ginger, chopped
2-4 green hot peppers, chopped (to taste) 2 tablespoons chopped fresh cilantro leaves 1 teaspoon garlic powder
1 teaspoon dried mint 2 tablespoons Curry Paste (storebought or homemade) 1 teaspoon Tandoori Paste



1 Inspect the meat. Remove fat, skin, and gristle if any. Chop it coarsely.
2 Mix the meat well with all the other ingredients, then process or mince it to a fine texture.
3 Mix it all again, using the fingers-it's messy, but the fingers are a chef's best tools! Divide into four (or eight).
4 Using metal skewers, shape each portion of meat on the skewer into a long sausage of about 6 inches. The smaller kebabs should be about 3 inches in length.
5 Preheat the oven to 375 F, place the kebabs on an oven tray, and bake for 15 minutes. Or use a broiler at about three-quarters heat, rotating the kebabs a few times.
6 Serve on a bed of lettuce with a lemon wedge and chutneys.

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