Oven Baked Kababs
A healthier option of spicy kababs that taste super fantastic and are quick and easy to prepare! These baked kababs taste like seekh kababs because of the few ingredients that go into the mixture.
If possible request the butchery to grind it 2-3 times so it's extra soft, the butcher will normally add a bit of fat content to this mince to make it moist, this keeps the kababs soft without having to add any oil to the mixture, you need to specially request for kabab keema/mince for them to do this for you.
Blend the onions with the ginger/garlic paste, coriander and green chillies. Try to use the minimum or no water for this. Use the lemon juice instead of adding regular water if possible. Too much liquid will spoil the kababs and they will fall apart when baking.
Add this paste into the mince and mix thoroughly.
Add the pepper, masalas, turmeric, salt and continue mixing very thoroughly. Refrigerate the mixture for about an hour to firm it up a bit so the kababs are easier to shape.
Shape the kababs (you can oil your hands a bit during this process if the kababs are sticky) and place on an oiled tray.
Grill at high heat (200C) for about 10 minutes and when you notice some water coming out, remove the tray and carefully turn over the kababs one at a time so the other side can get done too.
Return in oven and grill for another 10-15 minutes
Once done, the kababs should be slightly browned (not too much) so remove them from the tray and put them in a pan (if the tray still has some water, just spill it out). Using a piece of coal, smoke the kababs to give them a bbq smell. You can sprinkle an additional 1 tsp. of freshly ground black pepper over the kababs at this point.
Serve with hot naan, fries and salad!