Beef Kebabs Recipe

Dried Meat, Idiyirachi or Unakka Erachi is known to be one of the specialties of Kerala cuisine. It is used in making some tasty side dishes that goes very well with boiled rice and rice gruel (Kanji). These well-dried meat pieces have dark reddish brown colour and can be stored for long periods.

Method of Production

Natureloc makes this product, dry meat, Idiyirachi or Unakka Erachi in a 100% hygienic environment. The production process is mentioned as follows,

Top quality meat is collected and the white coloured fat content is carefully removed, which gives us true meat and is then sliced into medium sized pieces. These meat pieces are washed with clean water. Salt and turmeric powder is applied on these cleaned pieces, which is placed on hygienic plates and then kept in a dryer for dehydration. Once the process is over, we get top quality dried meat. Kerala grind-stones (Arakallu) is used in crushing these dried meat pieces. It does not have a smoke flavor, as it is prepared by heat and smoke is not applied for drying.

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Servings: 4 Persons

Beef Kebabs Recipe Ingredients

• 5oog beef (finely cut into pieces)
• 1tbsp finely chopped fresh coriander, including stalks
• 1tbsp finely chopped fresh mint leaves
• 2.5cm fresh root ginger, grated
• 2 garlic cloves, grated
• 2 fresh green chillies, seeds removed if liked, chopped
• 1 tsp lime juice
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 heaped tsp ground coriander
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp sunflower oil, or water, for shaping salt

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Beef Kebabs Recipe Instructions

1. Add all the ingredients except the oil or water for shaping in a large bowl, and mix by hand thoroughly, ensuring all the ingredients are combined. To check the seasoning, fry a small amount of the mixture until cooked through, taste and adjust the seasoning if needed.
2. Cover the uncooked minced mixture and refrigerate for 6-8 hours. Meanwhile, ensure the skewers fit inside your griddle pan; square skewers are best.
3. Take a ball of mince mixture about 5cm (2in) in diameter in one hand and a skewer in the other. Make the meatball as smooth as possible by tossing it. Positioning the ball at roughly the middle of the skewer, press around it so that the mince covers all around that part of the skewer.
4. Now apply a little oil or water to the palm that you use for the mince, and gently press the meat in the form of a sausage on the skewer. apply a gentle pressure, and push the mince upwards so that the sausage thins itself out over the skewer.
5. Heat a griddle pan while you continue to form the mince into sausages on the skewers, until you have 8 skewers.
6. Cook in the hot griddle pan for approximately 8-1o minutes, rotating the kebabs as they cook. Take care not to overcook them as this makes them dry and chewy. They should ideally feel spongy but still nice and moist.
7. Serve with fresh green chutney and an onion-based salad, and perhaps rolled into a chapatti or a flour tortilla to make a wrap.

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