South African Spiced Tava Kebab

Ingredients

The South African adaptation of the Tava Kebab incorporates traditional South African spices like peri-peri and masala, which add a unique and vibrant flavor to the dish. Additionally, the kebabs are served with chakalaka, a spicy vegetable relish commonly enjoyed in South Africa, to enhance the overall taste and provide an authentic South African experience. We alse have the original recipe for Tava kebab, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon peri-peri spice 1/2 teaspoon peri-peri spice
• 1/2 teaspoon masala spice 1/2 teaspoon masala spice
• Salt and pepper to taste Salt and pepper to taste
• Chakalaka, for serving Chakalaka, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 3g, 1g
• Protein: 25g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the ground beef, chopped onion, minced garlic, ground coriander, ground cumin, paprika, turmeric, peri-peri spice, masala spice, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Divide the mixture into equal portions and shape them into kebabs.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Place the kebabs on the grill and cook for about 8-10 minutes, turning occasionally, until they are cooked through and slightly charred on the outside.
5. 5.
   Remove the kebabs from the grill and let them rest for a few minutes.
6. 6.
   Serve the South African Spiced Tava Kebabs with chakalaka on the side.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. Make sure the beef is well-chilled before mixing it with other ingredients to make it easier to handle.
• Peri-peri spice — Adjust the amount of peri-peri spice according to your spice tolerance. Increase or decrease the quantity to suit your preference.
• Chakalaka — You can make your own chakalaka by sautéing onions, garlic, and a mix of vegetables like bell peppers, carrots, and tomatoes. Add spices like curry powder and chili flakes for an extra kick.

Tips & Tricks

• Soak wooden skewers in water for 30 minutes before using them to prevent them from burning on the grill.
• If you prefer a spicier kebab, add a pinch of cayenne pepper to the spice mixture.
• Serve the kebabs with a squeeze of fresh lemon juice for a burst of citrus flavor.
• If you don't have a grill, you can also cook the kebabs on a stovetop grill pan or in the oven under the broiler.
• Leftover kebabs can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the South African Spiced Tava Kebabs on a platter with a side of chakalaka. Garnish with fresh cilantro leaves for added freshness. These kebabs are perfect for a casual backyard barbecue or as a main dish for a South African-themed dinner party.

Presentation advice

Arrange the kebabs on the platter in a visually appealing manner. Consider using colorful vegetables like bell peppers and cherry tomatoes as garnishes to add vibrancy to the presentation. Serve the chakalaka in a separate bowl alongside the kebabs for easy dipping.