This was one of my dad’s favourites whenever we had a BBQ. Great to cook on the grill and an amazing starter. The best part, you can make them as spicy or mild as you want – this version only has one Indian spice: garam masala.
Ingredients:
500 grams of minced meat – lamb works best, but anything can be used
1/2 a medium onion, minced
2 cloves of garlic, minced
1 egg
Juice of 1/2 a lemon
Some coriander leaves (as much or as little as suits your palate)
2 tsp garam masala (more if you like it spicier)
1 Cayenne chilli – seeds & pith removed, finely minced
Salt and pepper to taste
Method:
Season your mince to taste – make sure you use plenty of seasoning to bring out the flavours in your meat. Make sure you use a non-metallic bowl – a metal bowl will react with the acidic ingredients and taint your flavours.
Mince your coriander leaves, garlic, chilli (if using) and onion. I like texture in my kebabs, so I keep my onion moderately fine, but you can mince it to a paste, if you just want the flavouring.
Add your coriander, onion, garlic, and chilli to your meat.
Combine with your hands – don’t be shy – get the kids involved – the wonderful feeling between your fingers aside, it also aids in the texture of the kebabs.
Add your egg and get your hands back in there – squeeze the meat between your fingers so you get the texture of sausagemeat.
Time to add your spices – add as little or as much as you want. You can also add other ground spices like coriander or cumin – but garam masala is fine on its own. Combine again.
Add in the juice of half a lemon and combine some more. Once combined, cover and keep in the fridge for 30 mins.
Time to make your kebabs – wet your hands so they are slightly damp – take a ball of the meat mix and press it onto the skewers – if you don’t have skewers, don’t stress, these can easily be made into patties and cooked like hamburgers.
Squeeze tightly to make the meat stick to the skewer
Open your hand completely, then squeeze again. Keep opening fully and squeezing until the kebab holds onto the skewer.
To cook, I like to grill these on the BBQ – if you don’t have time (or don’t have a grill) then under the grill (broiler) in your oven is your next best bet – you want something that’ll give you direct heat. Worst case scenario is in a frying pan with a little oil.
Turn gently – nothing like losing your meat between grills to ruin your day. Keep turning till fully cooked.
Serve with a little Raita and Pita/naan bread. Enjoy!
Just made this in a broiler, didn’t have any skewers so I made flat beef patties; absolutely delicious, thank you!
FYI I doubled the garam masala, I like some kick.
Sounds great! I always have a little meat left over and not enough skewers, so I make them in to patties, too! Shove them in some pita with a mint raita and some salad and you have an amazing lunch dish!
Great that you adapted the recipe, too – always add in more spice if you like it – I know I do!
[url=http://www.gginza.com/%E6%99%82%E8%A8%88/%E3%83%AD%E3%83%AC%E3%83%83%E3%82%AF%E3%82%B9/index.html]ロレックススーパーコピーまず第一に、私はそれが設計によると思い、2時位置のアップライトである。それで、だけでなく、我々はプッシャがクラウンの側面の一つに落ちました、我々はまた、さまざまな形をしている、カーブして優雅にケースの側から上がっている。実は、あなたがクラウンの下で見るならば、あなたは実はそこで始まるホーン形状を見ることができる、クラウンを通して続けた。はい、それは少し変わった何か突き出たプッシャーのような事例から見ることです、しかし、私は彼らがここで作成されたデザインを評価します。また、メモ?プッシャーにうまく丸められたので、私はそれでシャツをカフに引っかかっている問題を経験しませんでした、あるいはそれを感じていた私の手首に掘られるようです。[/url]