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8
INDIAN SPICED BEEF KEBABS
Preparation Time: 70 minutes (including marinating time)
Cooking Time: 8 minutes
Ingredients:
800g sirloin, cut into 2cm cubes
12 kebab sticks
Marinade:
2cm fresh ginger peeled & roughly chopped
2 cloves garlic, crushed
½ tsp chilli akes
¼ tsp ground turmeric
2 tbs peanut oil
¼ tsp salt
½ tsp pepper
Jasmine rice, yoghurt, lime & coriander to serve
Method:
1. Skewer beef onto kebab sticks and place in a shallow baking tray (ensure the kebabs will
t).
2. Combine the marinade ingredients in a food processor and blitz for 2 minutes. Pour over
beef kebabs and refrigerate for one hour or overnight.
3. Pre-heat your George Foreman The Champ All-in-One Grill to 160°C for 5 minutes. Press
SEAR and when it reaches temperature, place the kebabs on the hot plate and close the
lid. Cook for 5-7 minutes, turning on alternate sides half way through to ensure the kebabs
cook evenly.
Serve over jasmine rice with a dollop of yoghurt, squeeze of lime and fresh coriander.
Makes 12
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