Asian Beef Tikka
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 lb ground beef
- 1⁄8 cup soy sauce
- 3 serrano chilies
- 1⁄2 yellow onion
- 3 garlic cloves (fresh)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 dash turmeric powder
- 1 cup yogurt (plain)
directions
- Add soy sauce, serrano chilis, onion, garlic, salt, pepper, & turmeric powder in the blender or food processor. Grind it up into a paste for about one minute.
- Pour the paste in a large mixing bowl.
- Add the ground beef to the paste and mix it in as thoroughly and evenly as possible. The meat will take on a brown color from the paste mix.
- Turn on the electric grill and let it heat up for about five minutes. While it is heating, take the meat and roll out little sausages. 1 lb of beef should make about one dozen little tikka sausages.
- When the grill is preheated and ready, place the tikka sausages on it. Let it cook on the grill for about 7 minutes or long enough for the tikka to cook completely.
- Place the tikka in a casserole dish with a lid to keep it hot, or serve it immediately.
- Use the cup of yogurt as a dip for the tikka. Toasted bread, roti, or any flat bread goes well with tikka. You can use not only yogurt, but ketchup and other dressings as dipping sauces.
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Reviews
-
Super hot and spicy! At my house, that translates to "outstanding". I did find that it was more edible when I scraped the seeds and veins out of half the serranos. Even then, it still had a gratifying kick. Thanks for posting this one: It went well with the Grilled Pineapple Salad (Recipe #24563) that was posted on the same day.
RECIPE SUBMITTED BY
I am a stay at home mother of a toddler daughter, Farah, and a newborn son, Zane. My husband is in the military and we have lived all over and love to travel.
I don't have a favorite cookbook, rather my best source of cooking techniques are southeast asian cuisine learned from locals. I love to watch BBC Food Channel the most. I am not a fan of Rachel Ray or Emeril's 'kick it up a notch' nonsense!