Ingredients
1 tbsp (15 mL) EACH ground coriander, ground cumin and sweet paprika
2 tsp (10 mL) salt
2 tsp (10 mL) EACH garlic paste, ginger paste and Dijon mustard
1 egg
1 to 2 jalapeño peppers (not seeded), finely chopped
1 small onion, chopped
7 to 10 fresh mint leaves, chopped
½ cup (125 mL) fresh cilantro, chopped
2 tbsp (30 mL) cornstarch
1½ lb (750 g) Lean Ground Beef
Canola or sunflower oil
Instructions
- Combine ground beef, coriander, cumin, paprika, salt, garlic paste, ginger paste, mustard, egg, jalapeños to your taste, onion, mint to your taste, cilantro and cornstarch. Stir until blended; gently mix in ground beef with your hands or a fork. Form into 10 balls and smash with hands into thin patties, about ¼ inch (5 mm) thick. (This kind of kebob doesn’t need smooth edges, uneven ones are perfect.). Place on a plate.
2. Heat ¼ inch (5 mm) oil over medium-high heat in a large skillet. Fry patties, in batches as necessary, for about 6 minutes, turning once, or until well browned and thoroughly cooked. Transfer to a serving board or clean plate.
Notes
If you prefer less heat, remove the seeds and membranes from the jalepeños before chopping and/or use just one.
Refrigerate extra kebabs in an airtight container for up to 2 days. To freeze, let cool, then layer them between parchment paper and seal in a freezer bag or airtight container for up to 3 months.
Reheat leftover kebabs in and air fryer or defrost in the microwave and reheat in a skillet over medium heat.
Jalapeño Beef Kebab Pizza: Slice 1 garlic naan in half horizontally into 2 rounds. Spread with toum (Lebanese garlic sauce) or plain Greek yogurt. Top with 1 or 2 Jalapeño Beef Kebabs, crumbled, chopped tomato, sliced red onion, sliced jalapeño and sliced or shredded mozzarella. Place in air fryer basket, one at a time if necessary. Set temperature to 350°F (180°C) and time for 8 minutes. Cook until hot and cheese is melted. Sprinkle with chopped fresh cilantro and drizzle with pomegranate molasses.