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Ingredients borrowed from Indian cuisine give far-flung flavors to these kebabs. Naan and a summer-fruit chutney cool the spicy dish.

Martha Stewart Living, August 2007


Credit: Krause, Johansen

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Ingredient Checklist


Instructions Checklist
  • Toast coriander seeds, cloves, and cardamom pod in a skillet over medium-low heat until fragrant, 3 to 5 minutes. Let cool, then grind.

  • Preheat grill to medium-high. Using your hands, combine all ingredients (except bread and chutney). For each kebab, shape 1/3 cup mixture into a 5-inch log; slide a skewer through center. Grill until cooked through, about 4 minutes per side. Serve with bread and chutney.


Reviews (1)

Rating: Unrated
What a winner! There are quite a few ingredients, but I think many home cooks would have the majority of the items needed, all I picked up at the market was the meat and fresh herbs. I used a grill pan and am looking forward to the (very limited) leftovers.