Kebabs are various cooked meat dishes, with their origins in Middle Eastern cuisine. In most English-speaking countries, a kebab is commonly the internationally-known shish kebab or shashlik, though outside of North America a kebab may be the ubiquitous fast-food doner kebab or its variants. In most , English-speaking countries a kebab is commonly the internationally-known shish kebab or shashlik, though outside of North America a kebab may be the ubiquitous fast-food doner kebabs or its variants.
In contrast, in Indian english and in the languages of the Middle East, other parts of Asia, and the muslim world, a kebab is any of a wide variety of grilled meat dishes. Some dishes ultimately derived from Middle Eastern kebab may have different names in their local languages, such as the Chinese chuanr.
Kebab
Ingredients
- 1/2 kilogram lean minced beef OR Lamb
- 2 medium sized onions, finely chopped or grated
- 4 slices bread, soaked and squeezed
- 3-4 green chillies, finely chopped
- 6-8 stalks coriander, finely chopped
- 1 teaspoon ginger paste Preparation & cooking
- 1/2 teaspoon garlic paste
- 1/2 teaspoon mint sauce (optional)
- 1 teaspoon garam masala powder
- 1 egg
- Salt to taste
- oil for deep frying
Instructions
- Mix thoroughly all ingredients (except oil) and leave for an hour if possible
- Shape into round bails gently
- Deep fry in hot oil maintaining constant temperature while frying
- Turn over the kebabs to fry evenly all round into a dark brown colour and drain onto kitchen paper when ready
- Ensure the oil is hot when introducing a new batch for frying 6 Serve with lemon wedges or coconut chutney
- Alternatively, the kebabs may be grilled at medium/high temperature
