The blessed thing is an entire civilization in itself”
Moist & delicious…as hot as you want them!
Chicken mince – 1 kg
Onions – 2 medium, finely chopped (like for a dip)
Garlic cloves – 6 big ones, finely chopped
Red bell pepper – 1 finely diced
Green chili – 1 , deseeded and finely chopped
Fresh coriander leaves – 1 big cup, finely chopped
Ginger paste – 1 tbsp
Garlic paste – 1 ¼ Tbsp
Paprika – 2 tsp
Sumac powder – 1 ½ tsp (I didn’t have this :0( )
Roasted Cumin powder – 1-2 tsp
Lime juice – from 1 lime
Oil – 1-2 Tbsp
Mix all the ingredients together working quickly; make sure the mixture is all well blended. Let it marinate for at least about 30mins to 1 hour.
Put a heavy bottom pan on medium high heat & coat the bottom with oil.
Form kebabs with the chicken mixture…approx 4” long, & thin & flat. The mixture will not be firm, but a bit squishy, but just work quickly forming the kebabs & keep putting them into the pan. Make sure they’re sort of flat coz they tend to swell up a bit when they cook..& you don’t want them very thick.
Let them cook for a few minutes, till you see the bottom turning white & getting firm, then shake them around a bit.
After 4-5 minutes flip them over & cook the other side; keep shaking them around to cook on all sides, incl the edges.
- When they are a nice medium brown & the juices stop flowing out, they’re done. Don’t overcook or they’ll get tough.
Note: Serve with a nice crisp salad, or a chutney, sliced onions & lime wedges. YUMMY!! Can even cut them into bite-sized pieces & put toothpicks and serve as finger food.
Another idea from her is to use hot dog buns; or even make a few round kebabs like burger patties and they’d be fine in burger buns.…with lettuce, tomato, onions & cheese.
This makes about 25-30 kebabs, & they can be frozen after frying too.
Food across cultures…a fascinating journey!
“Kebab” is a category of food which is typically Turkish dating back to the times when the nomadic Turks learned to grill and roast their meat over their camp fires.