Typically deep-fried, these beef kebabs are browned in a skillet then baked: simpler and healthier, without sacrificing a crisp crust and tender interior. The mixture is pretty fragile; use a spatula or 2 spoons (not tongs) to gently turn the kebabs in the pan. Recipe adapted from New Arrival Supper Club chef Rabia Ahmadi. Source: EatingWell Magazine, January/February 2020

Laurel Randolph
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Ingredients

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Directions

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  • Add 1 inch of water to a medium saucepan fitted with a steamer basket. Bring to a boil over high heat. Add potatoes, cover and steam until tender, about 20 minutes. Remove the potatoes, drain the water, then return the potatoes to the pan. Cook, shaking, until they're dry, about 2 minutes. Transfer to a large bowl and lightly mash with a potato masher. Let cool for 10 minutes.

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  • Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until very tender, 4 to 6 minutes. (Reduce heat, if necessary, to prevent burning.) Transfer to the bowl with the potatoes. Add beef, egg, bell pepper, garlic, flour, garam masala, pepper, coriander, ginger and salt. Mix with your hands until well combined.

  • Preheat oven to 400 degrees F. Line a baking sheet with foil.

  • To make each kebab, use wet hands to roll 1/4 cup beef mixture into a 4-inch-long log, pressing firmly so the kebab holds its shape and gently pinching the ends to form a compact torpedo. Repeat to make 15 kebabs.

  • Wash and dry the skillet. Heat the remaining 2 tablespoons oil in the skillet over medium heat. Cook half of the kebabs, without letting them touch, until lightly browned and crispy, 1 to 3 minutes per side. Transfer to the prepared pan. Repeat with the remaining kebabs. Bake until an instant-read thermometer registers 160 degrees F, 8 to 10 minutes. Garnish with cilantro and/or mint, if desired.

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Nutrition Facts

361 calories; 17.1 g total fat; 4.3 g saturated fat; 107 mg cholesterol; 383 mg sodium. 639 mg potassium; 22.7 g carbohydrates; 2.6 g fiber; 2 g sugar; 28.3 g protein; 806 IU vitamin a iu; 37 mg vitamin c; 43 mcg folate; 36 mg calcium; 3 mg iron; 43 mg magnesium;