This dish is based on a well-loved Indian kebab, with spicing that is mild enough to reveal and not overpower the flavour of the meat. I have used feather blade of beef which comes from the shoulder, is inexpensive, tender and really quick to cook.
Makes 8 skewers
- 400g feather blade of beef
- 1 tbsp vegetable oil
- 1 small onion, sliced
- 4 fat garlic cloves, sliced
- 1 rounded tsp garam masala
- ¾ tsp roasted ground cumin
- 1⁄4 tsp chilli powder, or to taste
- 2⁄3 tsp salt and lots of freshly ground black pepper
- 20g root ginger, peeled weight, coarsely chopped
- 4 tbsp plain yogurt
- 8 bamboo skewers
- lemon wedges, to serve
There is usually cartilage running horizontally through the centre of the steak, so, to prepare the meat, thinly slice it (around ½cm thick) across the grain, then slice off pieces on either side of the cartilage so that you have cartilage-free strips of meat. Discard the cartilage. If your piece of beef doesn’t conform to this standard, simply cut it into cubes, avoiding any hard bits.
Pour the vegetable oil into a small frying pan over a medium heat and fry the onion until golden brown. Add the garlic and cook for another minute or until soft. Scrape these into a blender with the ground spices, seasoning, ginger and yogurt and blend until smooth, or use a hand-held blender. Taste and adjust the seasoning. Coat the strips of meat with this marinade in a shallow dish, cover and leave for at least one hour (or overnight; the longer the better) in the fridge.
Return the meat to room temperature before cooking. Meanwhile, soak the bamboo skewers in water for at least 30 minutes. This will stop them scorching when you cook the meat.
Heat up a large griddle pan. Divide the pieces of meat between the drained skewers and place on the griddle pan. Cook, without disturbing, for one or two minutes, then turn and repeat on the next side. There should be some lvely charred griddle marks on your meat.
Serve immediately with lemon wedges and a salad on the side for crunch.