Beetroot Kebab Recipe

Prepare beetroots and aromatics

Peel and grate the beetroots using the large holes of a box grater (or pulse in a food processor using the grating disk). Finely grate the yellow onion and squeeze out excess moisture from the grated onion in a clean kitchen towel or paper towel. Mince the garlic. Place grated beetroot in a large bowl.

Reduce moisture from beets

Place the grated beetroot in a fine-mesh sieve or clean towel and press to remove excess liquid. Removing moisture helps the patties bind and keeps them from becoming soggy. Reserve about 1 tablespoon of the beet liquid if you want to add a touch of color to the raita (optional).

Combine binding ingredients

To the bowl with the drained beetroot, add the grated onion, minced garlic, mashed boiled potato, rolled oats, 3 tablespoons flour, ground cumin, ground coriander, smoked paprika, salt, black pepper, chopped cilantro, and 1 tablespoon lemon juice. Mix thoroughly with a spoon or hands until evenly combined. Let the mixture rest for 5 minutes so the oats hydrate and the mixture firms up.

Form patties

Dust your hands with a little flour. Take approximately 2 heaping tablespoons of the mixture (about 40–50 g) and form into a compact round patty about 2 inches (5 cm) across and 1/2 inch (1.5 cm) thick. Lightly dust each side of the patty with a little flour to help with browning and handling. Repeat to make 10–12 patties depending on size.

Cook kebabs

Heat a large nonstick or cast-iron skillet over medium heat and add 1 tablespoon olive oil. When the oil is shimmering, place patties in a single layer without overcrowding. Cook for 3–4 minutes on the first side until a deep pink crust forms, then flip and add another 1 tablespoon oil. Cook the second side for 3–4 minutes until browned and cooked through. If patties are thick, reduce heat to medium-low and cover for 1–2 minutes to ensure they cook through. Transfer cooked patties to a paper towel–lined plate. Add the remaining 1 tablespoon oil and cook remaining patties in batches.

Finish and serve

Adjust seasoning to taste (add a pinch more salt or a squeeze of lemon if needed). Arrange kebabs on a platter, garnish with additional chopped cilantro and a lemon wedge. Serve warm with the optional yogurt raita or on flatbread as desired.

Combine plain yogurt, diced cucumber, chopped mint, 1/2 teaspoon lemon juice and 1/4 teaspoon salt in a small bowl. Stir until smooth. Chill briefly if possible. Taste and adjust seasoning. If you reserved beet liquid, stir a teaspoon into part of the raita for a pale pink swirl.