Afghan Potato Salad with Persian Beef Kebabs

Afghan potato salad with yogurt sauce and Persian beef kebabs

Afghan Potato Salad with Persian Beef Kebabs

If you're looking for easy tasty Afghan recipes then this Afghan potato salad with Persian beef kebabs should definitely be something to try. Both these Afghan dishes are great for a simple weeknight dinner!

Course Main Course

Cuisine Afghan

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 541kcal

Author Corina Blum

Ingredients

Ingredients for the Afghan Potato Salad

1 clove garlic crushed
5 g ginger grated
½ teaspoon cayenne pepper
½ teaspoon turmeric
120 ml passata
2 potatoes sliced

Ingredients for the Dressing

3 tablespoon natural yogurt
2 tablespoon water
1 teaspoon dried mint

Ingredients for the Persian Beef Kebabs

250 g minced beef
½ onion finely diced
3 chili peppers diced
2 spring onions
1 egg
1 teaspoon ground coriander
1 teaspoon dried coriander leaf
1 teaspoon dried mint

Metric - US Customary

Instructions

First Make the Potato Salad

Heat a little oil in a pan. Add the minced garlic and ginger. Cook for about 30 seconds. Add the powdered spiced. Stir for a few seconds then add the passata. Stir for about a minute then add the potatoes.
Make sure all the potatoes are thoroughly coated in the passata. Add a dash of water so the pan is not too dry. I added an extra dash of passata too. Put the lid on and leave to cook for 20 minutes.
Check the potatoes are cooked. If so, take them off the heat and begin to make the dressing.
Mix the yogurt, water and mint together and leave in the fridge till ready to serve.

How to Make the Persian Beef Kebabs

You can make these as the potatoes are cooking. Put all the ingredients in a food processor and process till thoroughly combined.
Shape into 6 kebabs and fry in a pan of hot oil for about 2 minutes on each side.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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