Kebabs

One of my brother's favourites! During Ramadan and Eid, he likes to go a step further and crumble his kebabs on top of his plate of Sana Bazi (chick pea dish). These are enjoyed best when eaten fresh from the frying pan - they're mouth-wateringly juicy! (Leaving cooked kebabs overnight in the fridge turns them dry and chewy)

Kebabs

Serves: 15-20 (depending on size preferred)

Prep/Cooking Time: approx 30 minutes

Ingredients:

500g minced beef (or lamb or chicken)
1 medium onion finely sliced
1 egg
3 tbs plain flour
1 tsp salt
½ tsp jeera (cumin powder)
1 tsp cumin seeds
1 tsp garam masala
½ tsp haldi (turmeric powder)
1 tsp dhaniya (coriander powder)
½ tsp chilli powder
1 handful of chopped mint
½ handful of chopped coriander

Oil for shallow frying

Preparation:

Combine all ingredients in a bowl and mix thoroughly. (Using your hand is best - like pastry, you need to feel if the consistency is right.)

 
Heat oil in pan.  When oil is heated reduce to medium setting and form a meat ball with some of the kebab mixture.  Flatten the meat ball with your thumb to create a kebab shape approximately 1cm in thickness.  (Kebabs shrink a little in size during the frying process.)

Shallow fry 1 kebab until golden brown on both sides for approximately 5-6 minutes.  Remove from heat and taste.  If you’re happy with the seasoning carry on cooking!

 

Enjoy with a ‘spicy yoghurt dip’ or ‘mint dip’ (both recipes available – see ‘Dips/Sauces’)