Cocktail Kabobs (Kabab)
These flavorful kabobs are a delightful blend of ground meat, aromatic spices, and fresh herbs. The caramelized onions add a touch of sweetness while the combination of garam masala, cilantro, and green chilies infuse the kabobs with vibrant flavors. Pair them with the hot and spicy tomato chutney for a satisfying meal that can be enjoyed hot, warm, or at room temperature.
— Constant Cookbook
Ingredients
- 2 Tbs. vegetable oil
- 1 cup finely chopped yellow onion
- 1 lb. ground beef, lamb or goat
- 1 1/2 tsp. garam masala (see related recipe at
- right) or ground cumin
- 1 tsp. salt, or to taste
- 1/8 tsp. ground cloves
- 1/4 cup finely chopped fresh cilantro
- 4 fresh mild green chilies, such as Anaheim,
- minced
- 1 egg
- 1 slice white bread, crusts removed
- 2 Tbs. milk
- Hot and spicy tomato chutney for serving (see
- related recipe at right)
Instructions
- In a large nonstick fry pan over medium-high heat, warm the oil. When hot, add the onion and cook, stirring often, until it turns caramel brown, about 9 minutes. Transfer to a bowl and add the meat, garam masala, salt, cloves, cilantro, chilies and egg.
- In a small bowl, soak the bread in the milk for 1 minute, mash it to a pulp and add it to the meat mixture. Mix thoroughly, preferably with your hands, kneading the mixture until it is uniformly smooth and silky. Divide the mixture into 4 equal portions, then make 8 balls with each portion. (If necessary, dip your fingers in water to prevent the meat from sticking to them while you make the kabobs.)
- Heat 2 large nonstick fry pans over high heat until hot. Place 16 kabobs in each pan. Reduce the heat to medium-high and fry, shaking the pan and turning the kabobs, until they are cooked through and browned all over, about 8 minutes. If necessary, reduce the heat to medium during the last few minutes of cooking.
- Serve hot, warm or at room temperature with the chutney.
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