Kebab is a Middle Eastern Dish of usually minced meat , fish or vegetable’s roasted or grilled on a skewer , thanks to Wikipedia , but I had same Idea 😉
I think its one of the most liked dish from Middle East…We in Kerala (My native state in South India) love one another dish from the Middle East called Shawarma – its Pita bread wrapped with shaved grilled chicken , some sauce and pickled vegetables…the connection between people in Kerala and the Middle East is that , at least one member of a family in Kerala works or are settled in the Middle East and that’s how we got used to the Middle eastern cuisine.
Actually I made more Kebab’s but then my family couldn’t wait and the numbers got reduced by the time I got a satisfactory click, its a really tasty appetizer. A must try recipe when you buy minced meat next time and also an easy recipe too.
Minced Chicken – 3 cups (when minced , prefer 5 % fat as fat helps to bind the kebab)
Ginger Paste or finely chopped – 1 Table spoon
Garlic paste or finely chopped – 2 table spoon
Green chili’s – 3 no’s finely chopped
Cilantro/Coriander Leaves – 1/4 cup
Egg – 1 (Optional, if the minced meat having more fat ,may omit the egg)
Oil – 4 table spoon (for shallow frying)
Cumin powder – 1/2 table spoon
Tomato Paste/ sauce – 1 table spoon (Optional)
Turmeric Powder – 1/2 tsp
Red Chili Powder – 1 tsp (or according to your tolerance level)
Juice of 1/2 lime.
Salt to taste
Roasted Gram Flour – 2 table spoon or more (optional -I didn’t use)
Garam Masala – 1 table spoon ( dry roast 10 cardamom + 6 cloves + 2 pieces of cinnamon and 1 table spoon of Cumin seeds , powder the same) or use store bought Garam Masala Powder.
* Mix the minced chicken with all the ingredients (other than oil) , use gram flour if its difficult to shape the chicken mixture (if the minced meat contains water , you may need to add flour)
*Keep this marinated inthe fridge for some time (at least 1/2 an hour)
*Heat Oil in a pan , while the oil is heating , take 2 table spoon of the chicken mixture in your palm and shape it like a sausage (length wise) and insert a skewer in to it and roll’em within your palm.
Immerse your hands in water , before shaping each kebab ,it helps to shape the kebabs without sticking to the palm.
*Place it on to the heated oil in the pan to shallow fry.
And the Kebabs are ready.
Enjoy with Mint Chutney