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