Feeds one elementary school class



5 lb. ground beef, washed

1 medium size onion chopped finely

4 green chilies

½ green bell pepper

1 tablespoon ginger root

1 bunch cilantro

2 tablespoon garlic paste

1 tablespoon ginger paste

2 teaspoon papaya paste (or meat tenderizer)

1 tablespoon salt

hot dog buns, toasted


For Grilling

6 inch bamboo or wooden skewers, soaked in water for 30 minutes.


Dry Ingredients

15 black pepper corns

10 cloves

20 dry whole red chilies

1 cinnamon stick

2 big cardamoms

2 teaspoon white cumin seeds

2 tablespoon chick pea flour (Besan)


Raita Sauce Ingredients

1 cup yogurt, chilled

½ bunch cilantro, finely chopped

1 cucumber (medium size), finely diced

2 green hot chilies, finely chopped

1 medium onion, finely diced

¼ cup fresh mint leaves, finely chopped

¼ teaspoon salt

¼ teaspoon black pepper powder



  1. Slice onion, chilies, bell pepper, cilantro and ginger root; add to ground beef.
  2. Next add onion, papaya paste, ginger paste, garlic paste and salt to the ground beef and mix well.
  3. Toast all the dry ingredients, cool and grind into powder. Add to beef and mix well.
  4. Cover and marinate for an hour.
  5. Take meat out from fridge, moisten hands with oil regularly, pack meat onto skewers in sausage like shape.
  6. Using outdoor grill, cook kebabs for 5-6 minutes on each side. Keep rotating the skewers till the meat is reddish brown. (Avoid using a stove grill as it will dry the meat out.)
  7. Serve Seekh Kebab on a hot dog bun with a dollop of Raita Sauce.


Instructions for Raita Sauce

Whip chilled yogurt lightly, then add all ingredients to make a smooth paste. Serve on Sheek Kebab with hot dog buns.

Editor’s Note: Recipe for homemade bread, paratha, chappati or tortilla not provided.