Cooking teacher Pritha Mehra's kids call these kebabs Indian hamburgers and, indeed, they would be great served on a bun. Here, they're paired with Cilantro-Mint Chutney and fragrant Chutney Rice (see related recipes).
- 1 tablespoon olive oil
- 1/2 medium white onion, cut into small chunks
- 2 medium cloves garlic
- 1 pound lean ground beef
- 1/2 cup loosely packed cilantro leaves
- 1 to 2 small red (hot) chili peppers, stemmed and finely chopped (not seeded)
- 1/2 medium red or yellow bell pepper, seeded and finely chopped
- 1/2 medium green bell pepper, seeded and finely chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon garam masala powder
- 1 teaspoon salt
Preheat the oven to 375 degrees. Have ready an ungreased rimmed baking sheet.
In a large saute pan or skillet over medium heat, heat the oil until it shimmers. Add the onion and cook for about 7 minutes, stirring occasionally, until it is light brown and almost caramelized.
Add the garlic cloves and cook, stirring, for 1 to 2 minutes. Transfer to a mini-food processor and grind the onion and garlic to form a paste.
In a small bowl, combine the paste with the ground beef; add the cilantro, chili peppers to taste, bell peppers, spices and salt, mixing well.
Use the palm of your hand to shape the mixture into 8 rounded, cigar-shaped kebabs.
Place them on the baking sheet and bake for 8 to 10 minutes, until nicely browned. Serve hot.
From Pritha Mehra of Falls Church.
Tested by Renae Merle.
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