Servings : Makes 60 small kababs
This is one of those recipes that you can make ahead and freeze, then just warm up when you need the kababs for a sandwich or for a snack.
- 1kg keema (beef or mutton)
- 5 slices of bread (soak them in water and then squeeze out the water in a strainer, mashing the bread completely- remember the bread should not have water left)
- 1 egg
- 2 tbsp. oil
- 1 tbsp. garlic paste
- 1 tbsp. coriander and cumin powder (mixed)
- 1 tbsp. vinegar
- juice of half a lemon
- 2 green chillies crushed or chopped
- 1/2 tsp. bicarbonate of soda/baking soda
- 1/2 tsp. red chilli powder
- 1 tsp. black pepper powder
Make sure you strain the mincemeat in the strainer, because you should not have any excess water in this, otherwise your kabab mixture will become very sticky.
Then put in all the other ingredients…mix very thoroughly, making sure the bread is literally all gone and no lumpy pieces anywhere.
Now take a greased baking tray…and roll out the kababs
Bake/grill on high heat, about 200C and turn the kababs as soon as their color slightly changes and they release a little water.
It takes literally less than 10 minutes per side to cook. The minute you see the kababs have become pale brown (water gets released from the kababs), turn them over and grill again until color changes on the other side.
You can do charcoal smoking once they're ready for a more BBQ effect.