Beef-and-Pepper Kebabs

The Washington Post, September 5, 2007

• • Course: Main Course
• • Features: Fast, Kid-Friendly

Summary:

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).

4 servings

Ingredients:

• • 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

Directions:

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.

Recipe Source:

From Pritha Mehra of Falls Church.

207 calories, 9g fat, 3g saturated fat, 70mg cholesterol, 664mg sodium, 5g carbohydrates, 1g dietary fiber, n/a sugar, 25g protein.