Beef Kebabs

Jehangir Mehta

Graffiti and Mehtaphor, NYC

Jehangir Mehta serves these kebabs with chipotle mayo, but they’re also great with tzatziki, a refreshing Greek yogurt sauce.


  • 1 pound ground beef
  • 1 cup diced onions
  • 1 cup diced tomatoes
  • 1/2 cup chopped cilantro
  • 1 tablespoon chile powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • Salt as needed


In a large mixing bowl mix the beef with the onions, tomatoes, cilantro, chile powder, black pepper, coriander, cumin, and turmeric. Cover and let marinate in the refrigerator overnight.

Soak 8 bamboo sticks in water for 1 hour. Heat a grill to high. Shape the meat into 5-inch-long cylinders around the bamboo sticks. Sprinkle salt on both sides of the kebabs and grill until done, about 3 minutes each side.

Serve with a sauce on the side for dipping.


8 servings as an appetizer