Ingredients
- 1 1/4 pounds lean ground beef (80% lean, frozen doesn’t work as well)
- 2 teaspoons cayenne pepper
- 2 teaspoons salt
- 1 1/2 teaspoons ground coriander
- 3/4 teaspoon ground red chile (cayenne or Kashmiri) TO TASTE!!!
- Note: use as much chili as you want - from 1/2 tsp on up - depending on your heat tolerance/desire!)
- 1/4 teaspoon ground allspice
- 1/2 teaspoon black pepper
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 2 1/2 tablespoons garlic paste
- 2 tablespoons ginger paste
- 2 tablespoons chickpea flour (roasted, can sub 1 Tbsp flour, if you can’t find chickpea)
- 2 tablespoons lemon juice
- 1/2 cup oil (vegetable oil)
How to Make
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Step 1: In a large bowl, combine all of the ingredients except the oil. Mix well with your hands.
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Step 2: Refrigerate for 2 1/2 to 3 hours.
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NOTE: If using wooden skewers, soak the skewers in water for the last 30 minutes of the marinating time.
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Step 3: Add the oil and mix well. Roll the meat into small, round meatballs.
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Step 4: Thread 3 or 4 meatballs onto a skewer, leaving a bit of space between each. Dip your hands in water to prevent sticking, and flatten the meatballs in a thin layer around each skewer.
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Step 5: Grill over low heat, turning the skewers at least once, after about 5 minutes, until the meat turns to brown on both sides. Don’t overcook or they will not be as deliciously tender.
Tips & Variations
- Skewers, metal or wood
We hope you enjoy this recipe!
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