Behari Kebab

Ingredients

Instructions

1. 1

   If using wooden skewers, soak them in water first. Preheat a grill pan, cast-iron skillet, or oven grill/broiler to high heat. In a bowl, combine the yogurt, raw papaya paste, ginger paste, garlic paste, red chili powder, garam masala, ground cumin, ground coriander, black pepper, salt, mustard oil, and lemon juice until smooth.

2. 2

   Add the beef and massage the marinade thoroughly into every strip. Let it rest for 10 minutes at room temperature; because the beef is thinly sliced and the papaya is tenderizing, this short rest is enough for a quick version. Thread the strips onto skewers in loose folds, or keep them unskewered for pan grilling.

3. 3

   Lightly grease the hot pan with ghee. Grill or sear the kebabs over high heat for 2-3 minutes per side, turning as needed, until lightly charred in spots and just cooked through. Avoid overcrowding so the meat chars instead of steams; the yogurt marinade will brown quickly.

4. 4

   In the last 30 seconds of cooking, add the sliced green chilies to the pan or over the kebabs so they blister slightly. The beef is done when the strips are tender, browned at the edges, and still juicy in the center.

5. 5

   Rest the kebabs for 2 minutes so the juices settle, then transfer to a plate. Scatter with chopped fresh coriander and serve hot with lemon wedges for squeezing over.

Nutrition per serving

Notes

• •For the best texture within 30 minutes, slice the beef very thinly across the grain; this is more important than the exact cut.
• •Raw papaya is traditional because it contains papain, which tenderizes the meat quickly. Do not marinate much longer than directed in this fast version or the surface can become mushy.
• •A cast-iron pan or heavy grill pan gives the closest result to traditional high-heat cooking if you are not using charcoal.
• •Serve with onion salad or mint chutney if desired, but for a strict keto plate, pair with cucumber slices or grilled vegetables.

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