Ingredients with Measurements:
- 500g ground beef
- 1 large onion, finely chopped
- 2 tbsp ginger-garlic paste
- 1 tbsp red chili powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp salt
- 2 tbsp fresh coriander leaves, chopped
- 1 egg, beaten
- Oil for frying
Special equipment needed:
- Skewers
- Griddle or grill
Step-by-step instructions:
1. In a large bowl, mix together the ground beef, chopped onion, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, salt, and fresh coriander leaves.
2. Add the beaten egg to the mixture and mix well.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
4. Preheat a griddle or grill to medium-high heat.
5. Divide the meat mixture into 8-10 portions.
6. Take each portion and shape it into a long, thin sausage shape around a skewer.
7. Brush the kebabs with oil.
8. Place the kebabs on the griddle or grill and cook for 8-10 minutes, turning occasionally, until they are cooked through and browned on all sides.
9. Serve hot with your favorite chutney or sauce.
Time:
Preparation time: 45 minutes
Cooking time: 10 minutes
5. Temperature:
Medium-high heat
Serving size:
4-5 people
Nutritional information:
Calories: 250
Fat: 15g
Protein: 20g
Carbohydrates: 5g
Fiber: 1g
Sugar: 1g
Sodium: 400mg
Substitutions for ingredients:
- Ground lamb or chicken can be used instead of beef.
- Fresh mint leaves can be used instead of coriander leaves.
- If you don't have ginger-garlic paste, you can use finely chopped fresh ginger and garlic.
Variations:
- Add chopped green chilies for extra heat.
- Add grated cheese to the meat mixture for a cheesy twist.
- Make mini kebabs by using smaller skewers and dividing the meat mixture into smaller portions.
Tips and tricks:
- Make sure the meat mixture is well chilled before shaping it around the skewers.
- Brushing the kebabs with oil before cooking will help prevent them from sticking to the griddle or grill.
- Don't overcook the kebabs, as they can become dry and tough.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the kebabs, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the kebabs on a platter and garnish with fresh coriander leaves and lemon wedges.
Garnishes:
Fresh coriander leaves, lemon wedges, sliced onions, and tomato wedges.
Pairings:
Pheka kebabs pair well with mint chutney, tamarind chutney, or yogurt dip.
Suggested side dishes:
Serve with naan bread, rice, or a fresh salad.
Troubleshooting advice:
- If the meat mixture is too wet, add a little bit of breadcrumbs to help bind it together.
- If the kebabs are sticking to the griddle or grill, brush them with more oil.
Food safety advice:
Make sure the meat is cooked through before serving to prevent foodborne illness.
Food history:
Pheka kebabs are a popular street food in Pakistan and India. They are typically made with ground beef or lamb and a variety of spices.
Flavor profiles:
Pheka kebabs are spicy and flavorful, with a mix of warm spices like cumin, coriander, and garam masala.
Serving suggestions:
Serve pheka kebabs as an appetizer or main course at a dinner party or barbecue.
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Region: Indian