Indian style beef kebabs with beetroot raita and garlic roti


  • 1kg rump steak cut into 3cm cubes
  • 1 tbs each of ground cumin, coriander and tumeric
  • 1/2 tsp cardamon
  • 1 clove garlic, crushed
  • 1 tbs peanut oil
  • 1 450g can baby beets, drained, quartered
  • 3/4 cup greek style natural yoghurt
  • 1 tbs fresh mint
  • baby spinach leaves to serve


  1. Combine beef and spices and oil in a bowl. Skewer and place in fridge to marinate.
  2. Combine beets, yoghurt and mint in a bowl.


  1. 1 1/2 cups wholemeal plain flour
  2. 1 1/2 cups plain flour
  3. 1 tsp salt
  4. 3 garlic cloves, crushed
  5. 60g ghee, chopped
  6. 3/4 cup warm water
  7. 40g extra ghee, melted
  8. Sift flour and salt into a bowl. Add garlic and stir to combine. Rub ghee into mixture and stir in enough water to make a bowl. Turn onto a floured surface and knead for 5 minutes. Shape into a disc. Wrap in plastic wrap and place in fridge for 30 minutes to rest.
  9. Divide dough into 8 equal portions and use a rolling pin to make 18cm disks.
  10. Brush both sides with melted ghee and cook on bbq grill, for 1-2 minutes each side.
  11. Cook kebabs, serve with spinach and beetroot raita.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.