Parsi Kavab: a Delightful Kebab, Simplified

Parsi Kavab: a Delightful Kebab, Simplified

Getting our catering business off the ground has been a roller coaster ride – a fun one; not the dreadful screaming kind, thankfully.

Parsi Kavabs:

a Delightful Kebab, Simplified

It’s joyful to be back in the thick of food creation and large scale kitchen operations. Most days, Rohit and I are filled with gratitude for this opportunity to live our dream; and on other days, we are too exhausted to care!

So, as I get back after a blogging hiatus, these summer perfect melt-in-your-mouth Parsi Kavab (etymological deviation on the word Kebab) seems like a delicious place to start. One of its great aspects is that the flavors are brought out by the ground meat used to make the Kebab – try it with ground lamb or mutton, turkey or chicken; even ground pork, if you must.


  • 1 lb ground meat of choice (lamb, mutton, turkey, chicken all work well)
  • ½ lb potatoes, boiled
  • ½ cup finely chopped onion
  • ¼ cup chopped cilantro
  • 2 tablespoons ginger garlic paste (or 1 tablespoon each - minced garlic and grated ginger)
  • 2 teaspoons chopped green chili - Serrano or Thai (reduce for less spicy)
  • 3 tablespoons lemon juice + some for garnish
  • ½ teaspoon cumin seeds
  • 1 teaspoon ground red chili
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon turmeric
  • 1½ teaspoon salt
  • 4 tablespoons semolina flour or rava (see notes)
  • 1 well-beaten egg
  • Oil for greasing or cooking
Read the whole recipe on Peri's Spice Ladle