Indian Kebab
Print Recipe

Indian Style Kebabs with a Fresh Tomato Salad

Indian style kebabs with fresh flavors of cilantro, ginger, garlic and turmeric. Beyond delicious dinner that is easy to put together.
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Course: Main Dish
Cuisine: Asian, Indian
Servings: 3 people

Ingredients

Indian Style Kebabs

  • 400 gr minced meat of your choice
  • 1 onion finely chopped
  • 2-3 green chilis finely chopped
  • 2 cloves garlic finely chopped
  • 4-5 cm ginger 1.5-2 inch, finely chopped
  • 1/2 tsp salt
  • 3 tbsp cilantro finely chopped + more for garnish
  • 1 tsp turmeric
  • 3-4 tbsp natural yoghurt
  • 1 tbsp lemon, juice freshly squeezed
  • 4 tbsp dried breadcrumbs (Norwegian: Griljermel, strøkavring)
  • melted butter for brushing

Tomato Salad

  • 3-4 tomatoes chopped
  • 1/2 red onion chopped
  • 1 tsp balsamic vinegar
  • 2 tbsp olive oil
  • salt and pepper to taste

Serve with

  • raita * see notes
  • naan ** see notes

Instructions

  • Chop your onion and chilis as finely as you can. You want the balls to keep together, and the bigger the pieces the harder it is to fry them in one piece. Place your minced meat in a bowl and combine it with salt first. Whenever that's incorporated, add in the rest of the delicious ingredients. Mix with your hands until everything is well combined. Cover the bowl with foil and let it rest at room temperature for 30 minutes. 
  • While this is resting, make your tomato salad. Chop your tomatoes and onions as finely as you prefer, place in a bowl. Add in 1 tsp balsamic vinegar, olive oil, salt and pepper. Combine and set aside. Remember to make side dishes as raita* and naan** too.
  • Make balls or fat sigar shapes and brush with melted butter. Either place them on soaked bamboo sticks and grill them in the oven (remember to place them in a pan), or on the grill for 5 minutes each side - or fry them in a pan when short on time. Do not over flip.
  • Serve with tomato salad, soothing raita and naan (preferably homemade).

Notes

Author: Stine Mari from Ginger with Spice
* Recipe for raita here
** Recipe for naan here