|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 2g|
|Vitamin C 10mg||51%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A popular South Asian dish, these kebabs are tender, fragrant and filled with flavor. The minced papaya is used to tenderize the meat but does not present a fruit-like taste to the finished product. Use long metal skewers for this dish and adjust the spiciness to suit your palate.
"A very tasty kebab. I used flank steak and marinated it overnight for maximum flavor. Minced papaya is a great meat tenderizer!" —Diana Andrews
1/2 cup plain yogurt
1/4 cup minced fresh papaya
4 large garlic cloves, minced
1 tablespoon lime juice
1 teaspoon grated fresh ginger
2 teaspoons ground cumin
1/2 teaspoon onion powder
1 1/2 teaspoons kosher salt
1 tablespoon minced fresh chili pepper, more to taste
2 pounds beef, or meat of choice, cut into 1 1/2-inch cubes
Vegetable oil, for the grill
Gather the ingredients.
In a large bowl combine the yogurt, papaya, garlic, lime juice, ginger, cumin, onion powder, salt, and chili. Add the meat to the mixture and toss to coat.
Cover the bowl and refrigerate for 4 hours, preferably overnight.
Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Clean and oil the grill grates.
Thread the meat onto skewers. Depending on the length of the skewer, plan on 5 to 8 pieces per skewer, leaving some room between each piece of meat.
Place kebabs on the grill and cook, rotating occasionally, until the meat is cooked to your liking and charred in places, 10 to 12 minutes. Remove from the grill and let rest 5 minutes before serving with a flatbread and South Asian-style condiments.
- You can also substitute the beef with lamb, chicken, pork, or even vegetables.