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PHPRecipeBook 4.08

Recipe Name: Indian Sikh Kabobs Submitted by: Ryan
Source: Source Description:
Ethnicity: Indian Last Modified: 12/18/2019
Base: Beef Comments:
Course: Entree  
Difficulty: Easy
Preparation Time: 0 Minutes
Number of Servings: 8

2 Pound(s) beef, ground
Indian Sikh Kabobs

These are delicious as an appetizer when served with coriander chutney or mint chutney or both. You can also serve them as a main course with nan as well. Nans can be purchased frozen in grocery store or Indian store.

Ground beef (defrosted) - 2lbs
Fresh Garlic Cloves
Fresh Ginger
Crushed Red Pepper
Olive Oil (one tablespoon)
Tumeric Powder


1 - Cut garlic cloves, ginger and onions in extremely small pieces.
2 - Put ground beef in a big bowl and mix in garlic cloves, ginger and onions.
3 - Add in teaspoon of olive oil.
4 - Add in teaspoon of tumeric powder.
5 - Mix very well.
6 - Add in half a teaspoon of salt.
7 - Add in 1/3 teaspoon crushed red pepper.
8 - Mix again very well.
9 - Roll beef into individual pieces (half the size of a hot dog/sausage size).
10- Put them on baking tray with aluminum on tray (underneath pieces) with quarter of an inch space between each kabob.
11- Cover tray lightly with aluminum foil.
12- Pre-heat oven to 400 degrees.
13- Put trays into oven.
14- After 15 minutes take out trays and take off aluminum foil. Turn kabobs over.
15- Put aluminum foil back on and put them back in oven for 10 minutes.
16- Check after 10 minutes. Use fork to determine whether they are cooked or not. If cooked they will be dark brown inside and soft inside. If fully cooked no need to put them back in oven.
17- If they are not fully cooked, put them back in oven for 5 minutes.
18- Put in serving plate and enjoy!

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