Category: Main Course
Servings: 3-4
Difficulty level: medium

Ingredients:

  • 3 lb tender beef, cubed
  • 2 tbsp Tandoori Chicken Masala (add to cart)
  • 2 tbsp ginger and garlic paste (G&G paste; see the blog  for preparation)
  • Juice from ½ lemon
  • 2 tbsp yogurt of your choice
  • 2 tbsp ground green papaya as a meat tenderizer (see my blog for preparation) or substitute with your preferred meat tenderizer
  • Salt to taste
  • 3 tbsp oil of your choice

Directions:

  • Clean the beef, wash it, and allow it to drain for a few minutes. Pat it dry and stab the beef with a fork before cutting into medium-sized cubes.
  • Marinate the beef with all the ingredients except ghee (for smoking). Marinate overnight in the refrigerator.
  • Remove the beef from the fridge 2 hours before barbecuing to bring it to room temperature.
  • Taste the marinade and adjust seasoning if necessary, as barbecue dishes often require extra masala due to burning off during cooking.
  • Coat skewers with spray oil before threading the meat onto them.
  • Grill the beef over low-medium heat, turning occasionally, for about 20 minutes until nearly done.
  • Increase the heat and grill for a few minutes until the beef is fully cooked.
  • Serve with grilled lemon and vegetables.

Note: Barbecue cooking times and heat levels vary based on equipment and personal preferences. Adjust as needed based on experience and taste.

The same tandoori masala can be used for the above recipe from category 3 “Expedition Spice Blends”.