Spiced beef kebabs from Season: Big Flavors, Beautiful Food by Nik Sharma

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Accompaniments: Rainbow root raita; Red onions with coriander; Hot green chutney

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kari500 on July 06, 2021

    Doubled the recipe - I knew we'd like it and want leftovers. Had to use jalapeno instead of Thai chilies, so added more cayenne, and a bit more salt. Baked in the oven for 10 minutes at 375. Loved the pickled onions with coriander with these. Served with those onions, yogurt, pita, sriracha, and sliced tomato for a good, filling meal.

  • raybun on August 17, 2020

    These were very tasty, and went well with the cumin cucumber salad and pickled onions from the same book.

  • Frenchfoodie on January 05, 2019

    Easy, tasty dish though not a wow. Made to recipe bar the dried dill. We had with sweet potato fries but it would work in a burger too. I found it bound well without the egg. Would chop onions very finely next time but that is personal preference.

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