Yummy recipe
OMG. Delicious. This recipe arrived in my email from Penzey's today and I decided to try it.
My mods are in blue.
Seekh Kabobs
If you don’t feel like fussing with skewers, the mixture would also make great burgers.
1 1/4 lbs. fresh ground beef (80/20 is a good mix); frozen doesn’t work as well2 tsp.
CAYENNE PEPPER About 1/2 tsp
2 tsp. salt
1 1/2 tsp. GROUND CORIANDER
1 tsp. POWDERED GINGER
1/4 tsp. GROUND ALLSPICE
1/2 tsp. PENZEYS PEPPER
2 tsp. GROUND CUMIN
1/4 tsp. GROUND CLOVES
1/4 tsp. PENZEYS CINNAMON
1/2 tsp. GROUND CARDAMOM
2 1/2 TB. garlic paste
2 TB. ginger paste
2 TB. roasted chickpea powder (this is helpful for keeping the kabobs from falling apart; use 1 TB. all-purpose flour if you can’t find chickpea powder) Flour, heh.
2 TB. lemon juice
1/2 Cup oil I used about 1/4 cup at most
In a large bowl, combine all of the ingredients except the oil. Mix well with your hands. Refrigerate for 21/2-3 hours. Add the oil and mix well. Roll the meat into small, round meatballs. Thread each meatball through a skewer. Dip your hands in water to prevent sticking, and flatten the meatballs in a thin layer around each skewer. Grill over low heat, turning the skewers at least once, after about 5 minutes, until the meat turns to brown on both sides. Don’t overcook or they will not be as deliciously tender.
I'm glad we decided to make these on a "veggie grate", because they were incredibly soft and felt apart. Next time I'll just make patties and not bother with the skewers
I cannot imagine using that much cayenne for that amount of meat. I used about 1/4 of what they suggest, and it's quite spicy but the flavours of the other spices still come through something I'm not sure would happen with four times the amount of cayenne.
I served it with rice pilaf (Trader Joe's, doctored up a bit), but it would be wonderful in a wrap with lettuce and yogurt sauce.
There is still something missing compared to the ones I've eaten at various restaurants, but I can't figure out what it is yet. I think next time I'll skip the cayenne entirely to see if I can better evaluate the balance of spices.
Anyhow, if anyone else got this recipe, I highly recommend it!