Garam masala beef kebab with carrot salad

Garam masala beef kebab with carrot salad

Delicious beef kebabs with an amazing flavour profile with pickled onions and carrot salad.

PREP TIME 1 hour 30 minutes | COOK TIME 20 minutes | SERVES 4 

INGREDIENTS

• 2 tbsp garam masala 
• 2 tbsp tandoori paste
• 3⁄4 cup double cream yoghurt 
• 800g rump steak, cut into 3cm cubes
• 1⁄4 cup shredded coconut
• 1 1⁄2 tablespoons olive oil
• 1 red onion (170g), sliced thinly
• 1⁄2 teaspoon ground cumin
• 2 large carrots (360g), sliced thinly lengthways
• 2 tbsp currants
• 1⁄3 cup fresh mint leaves, shredded finely
• 1 tbsp lemon juice
• 1 tbsp honey
• small fresh mint leaves and lemon wedges, to serve

METHOD 

COMBINE garam masala, tandoori paste and 1⁄2 cup of the yoghurt in a small bowl. Thread beef three-quarters of the way onto skewers. Place skewers in a shallow dish; coat in tandoori mixture. Cover and refrigerate for 1 hour.

HEAT a pan over medium-high heat. Cook shredded coconut, stirring, for 1 minute until light golden. Transfer to a bowl. 

HEAT 1 tsp of the oil in the same pan over medium-high heat. Cook onion for 3 minutes until soft. Cook cumin, stirring, for 1 minute or until fragrant. Transfer mixture to a large heatproof bowl, add carrot, currants and mint, season and toss to mix well.

For the dressing

WHISK remaining oil, juice and honey in a small jug until well combined. Season and drizzle dressing over carrot salad, toss to coat

For the skewers

COOK on a heated oiled grill plate (or braai) over medium-high heat for 3 minutes on each side or until just cooked through.

To serve

Toss toasted coconut through salad, divide among plates. Add skewers, spoon over remaining coconut yoghurt and top with mint leaves. Season and serve with lemon wedges.

TOP TIP: You will need 8 metal or bamboo skewers. If using metal skewers, oil them first. Soak bamboo skewers in water for at least 30 minutes before using to prevent burning when cooking. 

Print Recipe

Garam masala beef kebab with carrot salad

Serves: 4

Prep Time: 1 hour 30 minutes – Cooking Time: 20 minutes

Ingredients

• 2 tbsp garam masala 
• 2 tbsp tandoori paste
• 3⁄4 cup double cream yoghurt 
• 800g rump steak, cut into 3cm cubes
• 1⁄4 cup shredded coconut
• 11⁄2 tablespoons olive oil
• 1 red onion (170g), sliced thinly
• 1⁄2 teaspoon ground cumin
• 2 large carrots (360g), sliced thinly lengthways
• 2 tbsp currants
• 1⁄3 cup fresh mint leaves, shredded finely
• 1 tbsp lemon juice
• 1 tbsp honey
• small fresh mint leaves and lemon wedges, to serve

Instructions

1

Combine garam masala, tandoori paste and 1⁄2 cup of the yoghurt in a small bowl. Thread beef three-quarters of the way onto skewers. Place skewers in a shallow dish; coat in tandoori mixture. Cover and refrigerate for 1 hour.

2

Heat a pan over medium-high heat. Cook shredded coconut, stirring, for 1 minute until light golden. Transfer to a bowl. 

3

Heat 1 tsp of the oil in the same pan over medium-high heat. Cook onion for 3 minutes until soft. Cook cumin, stirring, for 1 minute or until fragrant. Transfer mixture to a large heatproof bowl, add carrot, currants and mint, season and toss to mix well.

For the dressing

4

Whisk remaining oil, juice and honey in a small jug until well combined. Season and drizzle dressing over carrot salad, toss to coat

For the skewers

5

Cook on a heated oiled grill plate (or braai) over medium-high heat for 3 minutes on each side or until just cooked through.

To serve

6

Toss toasted coconut through salad, divide among plates. Add skewers, spoon over remaining coconut yoghurt and top with mint leaves. Season and serve with lemon wedges.

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ALSO SEE: Braised-beef-short-ribs-with-mash

Braised beef short ribs with mash

Feature image: Aremedia