FF&K: Yogurt Spiced Beef Kebabs with Chana Chaat
This is a delicious, wholesome meal from Finger, Fork & Knife. The combination of the spiced and marinated kebabs with the refreshing and textured salad beneath it was perfect and yummy! The original recipe by Kate can be found here. Instead of kangaroo I used beef, however I think kangaroo would be a great idea as it is high in protein and more environmentally friendly than beef. Kate also suggests that fish or lamb could also be substituted in the kebabs. I also didn't have access to pomegranates for the salad, but it was delicious none the less. I loved the crushed poppadoms as they added a wonderful crunch and texture to the salad.
2-3 beef steaks, cubed.
1 tsp green pepper corns
1 tsp coriander seeds
1 tsp ground cardamom
1 tsp ground cumin
2 garlic cloves
2 tsp salt
1 tbsp olive oil
½ cup plain yoghurt
1 tbsp grated fresh ginger
1 tbsp lemon juice
1 small onion, diced
Thumb-sized piece of ginger, grated
1 green chilli, finely chopped
2 tbsp olive oil
1 x 400g tin of chickpeas, drained and rinsed
½ tsp cayenne pepper
½ tsp garam masala
½ cucumber, deseeded and chopped into small dice
2 tbsp lemon juice
1 cup coriander, roughly chopped plus extra to serve
2 large cooked poppadoms
Wooden skewers, soaked for at least an hour before cooking
Grind peppercorns and coriander seeds in a mortar and pestle to a fine powder (or in a blender). Add salt, ground cumin, cardamom and garlic and grind together. Add the olive oil to form a paste. Stir in yoghurt, ginger and lemon juice.
Cut the beef into 3cm pieces and place in a bowl. Add the spiced-yoghurt. Mix well, making sure all beef chunks are evenly coated in the marinade. Pop into the fridge to marinate for at least 3 hours – if you have the time, overnight is best.
For the spiced chickpeas, sauté the onion, ginger and chilli in the oil over medium-high heat for 5 minutes until the onion has softened. Add the chickpeas and cook for a further 5 minutes until golden. Add the cayenne pepper and garam masala and cook for another 2 minutes. Transfer into a clean bowl and set aside to cool.
In a bowl, combine the cucumber, lemon juice and chopped coriander.
Add the cucumber and coriander mix to the chickpeas, toss to combine. Set aside.
Take the marinated beef kebabs out of the fridge and skewer onto the soaked wooden skewers.
Preheat a grill plate – or BBQ – to high. Lightly brush the grill with a little oil. Place the kebabs onto the grill and cook for approx. 6 minutes, turning regularly.
Place the chickpea mixture onto a serving plate, top with crushed poppadoms and grilled beef kebabs and sprinkle with extra coriander leaves and a squeeze of lemon.
Enjoy! Many thanks again to Kate at Finger, Fork & Knife who I admire and thank for sharing her fantastic recipes with us all. Check out Finger, Fork & Knife.