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Karen Anderson's Beef Shish Kebabs

Karen Anderson shares a recipe from the forthcoming book - A Spicy Touch: Family Favourites from Noorbanu Nimji's Kitchen.

Karen recipe.JPG
Beef Shish Kebabs
Time: 40 - 50 minutes
Yield: 4 servings
1 lb lean ground beef
1½ Tablespoons finely cut coriander leaves - divided evenly 
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon green chilli paste - or to taste
1 Tablespoon Worcestershire Sauce
2 Tablespoons Ambli ni Chutney
1 teaspoon Sambal Olek - or to taste
½ teaspoon salt
½ teaspoon freshly ground pepper
2 teaspoons ground cumin
1 Tablespoon oil
Put all the ingredients in a bowl and mix together with your hands until the ingredients are well distributed.
Divide into 24 balls.
Thread one ball onto a skewer and shape the meat mixture into a thumb length kebab around the skewer. 
Repeat until there are 4 or 5 on each skewer.
Place the skewer on a hot grill and cook about 4 minutes each side, or until thoroughly cooked and juices run clear.
Tip: I like to just make hamburger patties with this meat and eat this ancient food it that contemporary way.

Cucumber Raita
Time: 15 - 20 minutes
Yield: 2 cups

1 cup peeled and grated Long English cucumber 
Salt - to taste
1 cup plain yogurt
¼ teaspoon ground cumin
¼ teaspoon freshly ground black peppercorns
½ teaspoon chopped chilli - Jalapeno or Serrano - or to taste
2 teaspoons finely cut fresh mint leaves
1 Tablespoon finely cut coriander leaves

Squeeze any water from the cucumber after grating it and then stir it into a bowl with the yogurt, cumin, pepper

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