Kabab Lollies

Servings : Makes 15 kababs

Here’s a twist to regular fried kababs whereby they are shaped on a lollipop stick and coated in breadcrumbs before frying, making them the ideal finger food at parties.


  • 500 gm beef mince (you can use mutton/lamb mince too if you prefer it, although beef tastes better)
  • 2 medium onions, grated
  • 2 slices of bread, soaked in water then drained (you can use either white or brown bread)
  • 4 tbsp chopped coriander
  • 1 egg
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1-2 tbsp gram flour (besan/chickpea flour)
  • 1/2 tsp garam masala/all spice powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1-2 green chillies, chopped finely
  • juice of 1/2 lemon
  • 1 tbsp butter or margarine
  • 1 1/2 tsp salt, or to taste
  • 1/2 tsp black pepper

Other Ingredients

  • Lollipop sticks
  • 1-2 beaten eggs for coating
  • 2 cups breadcrumbs
  • oil for deep frying


Remove a small portion of the raw mince and set it aside. (Less than quarter). We’ll use this later on.

Put the remaining mince directly into a pan, and add some coriander, garam masala, coriander powder, cumin powder, turmeric, salt, ginger/garlic, green chillies, pepper and lemon.

Place the pan on medium heat and dry the mince, keep stirring the mixture regularly so that it it’s evenly cooked and doesn’t form lumps. Once it’s totally dry (when you notice it starting to stick to the bottom of the pan) spill the mixture into a bowl and set it aside for a while. Using the same pan, put the butter, heat it a little, then add the grated onions and black pepper and stir fry them until the onions soften. Do not brown them.

Pour back the dried mince into the onions n stir thoroughly on low heat. Taste and adjust salt/pepper/lemon according to your taste. Switch off and let the mixture cool.

Once the mixture is completely cool, add the raw mince you had set aside earlier, gram flour, egg plus the soaked and drained bread. Mix thoroughly until the mixture is completely combined.

Here’s an optional step to infuse a smokey aroma to the kababs. Make a dip in the center of the mixture, put a small piece of foil, light a coal and place it on the foil, then pour a drop of oil on the coal and cover the bowl for about 2 minutes so that the mixture of kabab has a nice smokey smell.

Shape the kababs onto lollipop sticks, leaving about a third of the stick exposed. Roll each kabab in the beaten egg and then in breadcrumbs to fully coat. Deep fry until golden brown. Remove onto paper towels to absorb the excess oil. Once completely cool, gently remove the stick and turn it around so that the cleaner side is visible. This is not a necessary step but makes the lollies look neater and more appealing.

Serve with a dip of your choice.


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