Cumin-Coriander Kebabs

July 7, 2011


This is one of our favorite ways to eat ground beef. It is important to use good ground beef (organic or grass-fed), which is a cut that most farmers markets always have. In Eastern cooking, ground meat is often called kebabs because it is shaped and then placed on metal skewers for grilling over a flame. We often find ourselves making them on a rushed weeknight and have found them to cook well without using a skewer.

About 1 lb. good quality ground beef
¼ c. grated onion
1 tsp. minced ginger
1 tsp. ground cumin
1 tsp. ground coriander
¼-1/2 tsp. cayenne pepper (depending on how spicy you like things)
1 tsp. salt
¼ c. plain yogurt
1 tsp. rice vinegar
¼ c. chopped fresh cilantro leaves
¼ c. chopped fresh mint leaves
Vegetable oil for frying
Lettuce leaves for serving
Soy-Ginger Sauce for serving

Place meat in a bowl and add all ingredients. Mix well with your hands to blend the flavors. Shape into small round patties. Turn on the grill to high heat or heat a large cast iron pan, adding a small amount of oil. Cook for about 3-4 minutes over high to medium/high heat until well cooked. Serve wrapped in lettuce with soy-ginger sauce.

Note: This makes a really nice appetizer too. Add the kebabs to a large platter with lettuce leaves, sliced radish, and sliced cucumber. Let your guests wrap the patties in lettuce with a slice of radish and cucumber and dip the whole bundle in the Soy-Ginger sauce.

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