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

Related Recipes


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.

Rate it

Recipe Source

From Pritha Mehra of Falls Church.

Tested by Renae Merle.

Email questions to the Food Section.

Email questions to the Food Section at