Kebabs

Okay, I know we said that the Aglio e Olio is one of the easiest dishes you will ever make right? Right? Well, we lied. Kebabs are actually much much easier to make. We’re a lazy lot; I’m sure you already noticed that; however, we still love good food. This dish is something out of a working student’s fairy tale, especially in Ramadan. For many, that time of year is a time not only to reflect and worship, but to also savor delicious delights. For us, a very easy finger food is Kebabs. There are many different ways of preparing a “kebab” and essentially with some ground meat, a palate of spices and an oven/frying pan, you could really make any concoction of your choice. If you are a fan of spicy Indian food, you will love these particular Kebabs especially since they cook really quickly and they taste amazing! You could opt to bake them in the oven for less fat intake, but we all know how we love the obese inducing stuff right? 

What You'll Need:

• 1 lb. ground beef
• 1 tbsp. garlic paste
• 1 tbsp. ginger paste
• 4 green chilies chopped finely (or to taste)
• 1 medium onion grated
• 3 tbsp. fresh tamarind pulp (optional)
• 1 tbsp. lemon/lime juice
• 1 tsp. garam masala
• 1/4 tsp. turmeric powder
• 1 tsp. red chili powder (or to taste)
• 1/2 tsp. ground black pepper (or to taste)
• 1 tsp. coriander powder
• Salt (to taste)
• Handful of coriander finely chopped
• 1/2 cup breadcrumbs
• Vegetable oil for frying

Procedure:

• In a mixing bowl, add the chilies, onion, chopped coriander, ginger, garlic, tamarind pulp, garam masala, turmeric, red chili, black pepper, coriander powder and salt to the ground beef. Mix well.
• Add the breadcrumbs and incorporate. Make sure the ground beef is not wet (the breadcrumbs act like glue.) Add more breadcrumbs until mixture is firm.
• Add oil to a deep frying pan on high heat. When oil is hot, take a little bit of the mixture and fry for a minute. Remove and taste to make sure that the salt/spices are adequate. Adjust spices if need be.
• Shape the mixture into tiny sausage shapes as seen in the picture below.
• Deep fry the Kebabs for 6 minutes total. After 3 minutes, flip the Kebabs so that they cook evenly.
• Remove the Kebabs with a slotted spoon and place on a colander or a plate lined with paper towel to remove any excess oil.
• Serve with green chutney, tamarind chutney and/or lemon wedges.