Aromatic and warming, Garam masala is a staple spice blend making up the heart of many Indian dishes. In this recipe, garam masala is infused with tender beef kebabs creating a bold, distinctive flavour. Paired with a fresh, vibrant carrot and coconut salad, the result is a well-balanced plate that’s both hearty and filling!
Garam masala beef kebab with carrot salad
Ingredients
- Marinade
- 2 tbsp garam masala
- 2 tbsp tandoori paste
- 3⁄4 cup double cream yoghurt
- 800g rump steak, cut into 3cm cubes
- Salad
- 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
- Dressing
- 1 tbsp lemon juice
- 1 tbsp honey
- small fresh mint leaves and lemon wedges, to serve
Instructions
For the marinade
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.
For the salad
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.
Notes
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.
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ALSO SEE: Steak kebabs with an onion, corn, and tomato salsa
Feature image credit: Aremedia
