📝 About This Recipe
This recipe celebrates the unique heritage of the Bene Israel community of India, blending traditional Indian grilling techniques with strict Kosher dietary laws. Succulent cubes of beef are marinated in a vibrant 'green masala' of cilantro, green chilies, and ginger, enriched with the warm, earthy notes of garam masala and turmeric. Grilled to smoky perfection, these skewers offer a beautiful balance of heat and aromatics that represent the fusion of Jewish tradition and coastal Indian flavors.
🥗 Ingredients
The Meat
- 2 pounds Beef Chuck or Ribeye (cut into 1.5-inch cubes, trimmed of excess silver skin)
The Green Masala Marinade
- 1 cup Fresh Cilantro (packed leaves and tender stems)
- 2 inch piece Fresh Ginger (peeled and roughly chopped)
- 6-8 Garlic Cloves (whole)
- 3-4 Green Chilies (Serrano or Thai) (stemmed; adjust for heat preference)
- 3 tablespoons Lemon Juice (freshly squeezed)
Dry Spices and Aromatics
- 1.5 teaspoons Garam Masala (high quality or homemade)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Ground Cumin (toasted)
- 1.5 teaspoons Kosher Salt (or to taste)
- 2 tablespoons Neutral Oil (such as avocado or grapeseed oil)
- 1 tablespoon Papaya Paste (optional; natural meat tenderizer made from green papaya skin)
For Garnish
- 1 small Red Onion (sliced into thin rings)
- 1/4 cup Fresh Mint (torn leaves)
- 1 Lemon Wedges (for serving)
👨🍳 Instructions
-
1
Pat the beef cubes dry with paper towels to ensure the marinade adheres well. Place them in a large non-reactive glass or stainless steel bowl.
-
2
In a food processor or blender, combine the cilantro, ginger, garlic, green chilies, and lemon juice. Pulse until a smooth, vibrant green paste forms.
-
3
Add the garam masala, turmeric, cumin, salt, and neutral oil to the green paste. Blend for another 10 seconds to incorporate the spices evenly.
-
4
If using papaya paste for extra tenderness, stir it into the marinade now. Pour the entire marinade over the beef cubes.
-
5
Using your hands (wear gloves if sensitive to chili), massage the marinade into the meat for 2-3 minutes, ensuring every piece is thoroughly coated.
-
6
Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, though overnight is preferred for the deepest flavor penetration.
-
7
If using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent them from burning.
-
8
Preheat your grill (charcoal is best for authenticity) to medium-high heat. If using an oven, preheat the broiler.
-
9
Thread 4-5 pieces of beef onto each skewer. Do not crowd the pieces too tightly; leaving a tiny bit of space ensures even cooking on all sides.
-
10
Place the skewers on the hot grill grates. Grill for 3-4 minutes per side, turning occasionally, until the meat is charred on the edges and cooked to your desired level (approx. 12-15 minutes total for medium).
-
11
During the last 2 minutes of cooking, you can lightly brush the meat with a little extra oil to keep it glistening and moist.
-
12
Remove the skewers from the heat and let them rest on a warm platter for 5 minutes before serving. This allows the juices to redistribute.
-
13
Garnish with raw red onion rings, fresh mint, and a final squeeze of lemon juice to brighten the spices.
💡 Chef's Tips
Always use fresh ginger and garlic rather than bottled pastes for the most vibrant 'green' flavor profile. If you don't have green papaya for tenderizing, you can substitute with a tablespoon of grated pear or simply marinate for a full 24 hours. Ensure the grill is properly oiled before adding the meat to prevent the spiced crust from sticking and tearing. For a traditional smoky 'dhungar' flavor indoors, place a piece of hot charcoal in a small bowl inside the marinade container for 5 minutes before grilling. Don't overcook the beef; since it is cut into small cubes, it can dry out quickly if left on the heat too long.
🍽️ Serving Suggestions
Serve alongside a pile of warm, pillowy Paratha or Chapati to wrap the meat. Pair with a side of Kachumber salad (diced cucumbers, tomatoes, and onions with lime). A cooling bowl of coconut-milk based 'Sol Kadhi' or a simple non-dairy mint chutney works beautifully. Serve over a bed of fragrant Jeera (cumin) rice for a complete meal. Accompany with a glass of chilled ginger-infused lemonade or a dry red Kosher wine like a Syrah.