Indian-Style Meat Kebabs

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Indian-Style Meat Kebabs

Indian-Style Meat Kebabs - Spicy ground meat with flavorful tomato sauce: A winning combination

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Health Score:
87 / 100
35 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie542 cal.(26 %)
Protein39 g(40 %)
Fat39 g(34 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage2.6 g(9 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E6.8 mg(57 %)
Vitamin K45 μg(75 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.5 mg(45 %)
Niacin18.9 mg(158 %)
Vitamin B₆0.8 mg(57 %)
Folate60 μg(20 %)
Pantothenic acid1.2 mg(20 %)
Biotin12.1 μg(27 %)
Vitamin B₁₂6.2 μg(207 %)
Vitamin C43 mg(45 %)
Potassium1,113 mg(28 %)
Calcium48 mg(5 %)
Magnesium69 mg(23 %)
Iron4 mg(27 %)
Iodine12 μg(6 %)
Zinc7.5 mg(94 %)
Saturated fatty acids14.1 g
Uric acid243 mg
Cholesterol118 mg
Complete sugar7 g


6 Tomatoes
3 onions
3 Tbsps sunflower oil
6 garlic cloves
6 tsps ground cilantro
3 tsps ground Cumin
4 tsps Chili powder
100 milliliters Vegetable broth
freshly ground peppers
cayenne pepper
2 green Pepperoncini
750 grams mixed Ground meat
20 grams fresh ginger
3 Tbsps Lime juice
How healthy are the main ingredients?
gingerTomatooniongarlic cloveCuminsalt

Preparation steps


For the tomato sauce: Cut an "x" on the bottoms of each tomato and add briefly to boiling water. Drain, rinse under cold water and peel off skins. Cut the tomatoes into quarters, remove the seeds and cut the flesh into cubes. Peel the onions and finely chop.


Heat the oil in a saucepan and sauté 2/3 of onions. Peel 4 garlic cloves and press in a garlic press into the onions. Add 3 teaspoons coriander, 2 teaspoons cumin and the chili powder to the onions and sauté briefly. Add the diced tomatoes and pour in the vegetable broth. Simmer over medium heat about 10 minutes.


Season the tomato sauce with salt, pepper and cayenne pepper and keep warm. Cut the green pepperoncini in half lengthwise and scrape out the seeds. Rinse the pepperoncini halves and mince. Place in a bowl with the ground meat. Peel the ginger, finely grate and add to the meat mixture. Peel the remaining garlic and press in a garlic press. Add the lime juice, the remaining onions, coriander and cumin and mix well. Season with salt and pepper.


Shape the meat mixture into 20 logs about 7 cm (approximately 2 3/4 inch) long. Shape each log around a wooden skewer and press firmly to adhere. Cook the kebabs on a hot grill until browned, turning occasionally. Serve with tomato sauce.