Bihari Kebab (Keto, Paleo, Whole30)
Tender morsels of beef or chicken marinated overnight to make these melt in your mouth kebabs. Great on salads, or in a paratha or tortilla roll.
Servings: 6
Ingredients
- 4 tbsp avocado oil
- 1 large onion, thinly sliced (or use 1/4 cup readymade brown onions to save time)
- 3 lbs boneless beef, cut into 1 inch cubes (I like to use sirloin or flank steak)
- 2 tsp ground coriander
- 1 tsp red chilli powder
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp salt
- 1/4 tsp turmeric powder
- 1 tsp ground pomegranate seed (anar dana) (optional)
- 1 tbsp avocado oil
- 1 cup yogurt (sub for 1 cup coconut cream & 1 tbsp lemon juice if making Whole30)
- 2 tbsp ground papaya (or meat tenderizer powder)
- 1 tsp ginger, minced
- 1 tsp garlic, minced
- 1 tbsp arrowroot powder (or chickpea flour/besan)
Instructions
- In a saucepan heat 4 tbsp oil, and add the sliced onions and cook, stirring often until browned. About 15 minutes. Drain and remove from pan.*
- In a large bowl, mix together the brown onions with the remaining ingredients, and mix well to coat all the pieces of meat.
- Cover and refrigerate. Let it marinate for at least 24-48 hours. After this you can freeze for a future meal prep. Or go straight to cook to serve.
- To cook, I recommend BBQ or using an electric grill. Cook to an internal temperature of about 145F. Serve immediately with some raita or on a big green salad.
Notes
*Skip this step if you are using readymade brown onions.