SPICY BEEF KEBAB ROLLS

Photo by Mark Weinberg; Prop Stylist: Ali Slage; Food Stylist: Sam Seviratne.

MAKES 10 KEBABS / 40 MINUTES

INGREDIENTS

For kebab:

4 garlic cloves, peeled and roughly chopped

1 in. piece of ginger, unpeeled and roughly chopped (about 2 Tbsp.)

2 tsp. Diamond Crystal kosher salt, or to taste

¼ cup roughly chopped fresh cilantro leaves and stems

1-2 green Thai chilis, depending on your heat tolerance

1 ½ Tbsp. fresh lemon juice from about ½ lemon

1 tsp. extra virgin olive oil

1 lb. 85/15 ground beef

1 large yellow onion, finely chopped

1 large egg

¼ cup plain breadcrumbs

1 tsp. garam masala

¼ tsp. ground cumin

¼ tsp. ground coriander

To assemble:

Chapati or naan, warmed, for serving

Tamarind chutney

Cilantro chutney or mint chutney

2-3 cups thinly sliced green cabbage or romaine lettuce, for serving

1 red or yellow onion, halved and sliced into half-moons, for serving

1 large carrot, cut into 3 in. long matchsticks, for serving

METHOD

Line a sheet pan with foil and heat broiler on high (550°F) with a rack placed about 5 inches from the heat source.

To a mortar and pestle or food processor, add garlic, ginger, kosher salt, cilantro, chilis, lemon juice, and olive oil and crush or blitz to make an aromatic and textured paste (you’ll have about ¼ cup). Set aside.

In a large bowl, add ground beef, chopped onion, egg, breadcrumbs, garam masala, cumin, and coriander. Add cilantro paste and mix using your hands or a rubber spatula until well combined and homogeneous. Be careful not to overmix.

Using a 2 ½ ounce cookie scoop or a ⅓ cup measure, scoop out portions of the beef mixture and roll into logs about 7 inches long (they’ll shrink while they cook), then place on the prepared sheet pan.

Broil for 15 to 20 minutes, flipping halfway through, until well browned and cooked through. (The kebabs should reach an internal temperature of at least 160°F.)

To assemble the kebab roll, place 1 chapati or half a piece of naan onto a plate, followed by 1 kebab in the center, about 1 teaspoon of tamarind chutney, about 1 teaspoon of cilantro or mint chutney, and a small handful of the cabbage or lettuce, sliced onion, and carrot. Tuck bottom up to secure and roll tightly.

This recipe was originally developed for Food52.