Beef-and-Pepper Kebabs 4.000
Sep 5, 2007

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).

Servings: 4
  • 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

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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.

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Recipe Source

From Pritha Mehra of Falls Church.

Tested by Renae Merle.

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