Arabic Kafta Kebab
Arabic Kafta Kebab
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2lbs/1kg approximately - lean ground lamb or beef (or a mix of them)
1 - small onion, finely chopped
1/4 cup - finely chopped parsley
1/4 cup - finely chopped mint leaves (optional)
3 cloves - garlic, peeled and crushed
1 - green chilli, finely chopped
1 - beaten egg
1 tbsp - milk
1 to 2 tbsp - bread crumbs
1 tsp - white pepper
1 tsp - cumin powder
1/2 tsp - coriander powder
Kosher salt to taste
Lemon wedges, parsley leaves, green olives, hummus, pickles and khubz or pita bread on the side
2 tbsp - olive oil
How to Make Arabic Kafta Kebab
Mix all the ingredients together other than the bread crumbs, milk, eggs, oil and garnishes.
Leave to marinate for 30 minutes.
In a separate bowl, mix the egg, bread crumbs and milk coarsely. Do not mix and mash too much.
Add the egg-crumb mixture into the meat mixture evenly without over-mixing. This gives a semi-crunchy texture to the kebabs.
Shape into 1 inch thick rolls and press skewers through them lengthwise, gently pressing the meat onto the metal and barbeque until meat is cooked. Smear with oil from time to time.
Alternatively, press the roll flat (3-4 cm thick) onto a baking tray or grill pan. Grill on medium heat for 10-15 minutes on both sides, smearing with oil from time to time.
Place kebabs onto a bed of salad (chopped lettuce, plain or roasted tomatoes and onion rings, pickles, olives, etc.).
Spoon some hummus on the side along with some tempting lemon and khubuz wedges.
Serve with some Laban (Ayran) as a side drink.
Recipe courtesy: http://www.lilchefsworld.com/
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