Use your knife or this handy pull chopper to mince together mint, cilantro, garlic, ginger, and serrano or jalapeño pepper and set aside.
In a medium bowl, mix together yogurt, turmeric, garam masala, and salt. Add in the chopped herbs and mix well.
Add the beef cubes and mix well. Cover the bowl with plastic wrap, and let it rest on the counter for 30 minutes or in the refrigerator for up to 8 hours. The yogurt in this marinade will be tenderizing your meat, so you don’t want to shortcut this process, nor do you want to let it make the meat mealy.
When you are ready to grill, turn on your grill to heat. Remove the meat from the fridge and thread it on to skewers. You do not need to remove all the marinade, you want some of that good stuff on there.
If you are using onions, you can intersperse those with the meat. Do not add tomatoes and squash to the same skewer, as they cook much faster than the meat.
Place the meat skewers on the grill. Halve the tomatoes and put them cut side down on the grill next to the meat. Place the whole serranos and squash chunks on the grill. ( You may choose to season with oil, salt, and pepper, but I usually skip this. There’s already a lot of flavor in this meal.)
Grill until the vegetables are cooked and the meat is tender, about 8 minutes.
Serve with a little raita on the side. If you aren’t concerned about carbs, these go well with naan. If you’re watching carbs, I like to use Joseph’s flatbread, or just eat the kababs by themselves.
You can use metal or wooden skewers for this recipe. If you use wooden, be sure to soak them in water while the beef is marinading.
Cut the beef into similar sized cubes so that they cook evenly.
Don't cut the beef cubes too small or they may fall off of the skewers when grilling.
You can make the same recipe with chicken breast or chicken thighs if you prefer.