Oriental Kebabs

Oriental Kebabs

The orient is quite a broad term that was historically used to refer to the lands of the eastern world. I find the term fitting for my kebab recipe as I use a variety of spices from all over the world that will leave a satisfying spicy flavor to any meat you apply them too. This recipe is a great way to take some plain mince to another level, transport yourself to the likes of Turkey, Pakistan, and further,  and it's really not that complicated a recipe.

Ingredients:

·         400 grams of mince. Lamb is best, though if not available to you, then beef mince will also work. This amount works best for two people and should leave you with 5-6 kebabs depending on how you roll it out.

·         A thumb worth of Ginger – Fresh is always best, but preground will work. 

·         1 Garlic Clove

·         1 teaspoon of dried chili flakes – or more, or less, depending on your preference for heat. 

·         One heaped teaspoon of dried cumin

·         One heaped teaspoon of dried coriander

·         One tablespoon of sumac

·         One teaspoon of ground cardamom

·         One teaspoon of dried mint

·         1 White onion

·         1/2  A Red Pepper

·         1 Knob of butter – melted

·         Salt and Black Pepper for seasoning

The citrus notes from the sumac, the warmth from the chili, and the menthol flavor of the cardamom all come together to create amazing aromas, and taste.

Let's Get Cooking!

1.    Dice your ginger and garlic. Add them to a blender or pestle and mortar, and combine with your chili flakes until you have a paste.

2.    Put your mince, paste, dried spices, and mint into a large bowl.

3.    Finely dice both the onion and red pepper.

4.    To the same bowl, add the finely diced onion and red pepper and your melted butter.

5.    Add a pinch of salt and black pepper for seasoning.

6.    Mix everything with your hands. All the ingredients need to be combined. 

7.    Once mixed, take a small handful (larger than a golf ball but not as big as a tennis ball) of meat mixture and form into sausage shape rolls, the length of which is decided by how you intend to eat the kebabs, and the size of your cooking surface. Once you have the general shape press between your hands to slightly flatten the top and bottom. You can skewer the meat if you plan to barbeque your kebabs, but if cooking at home, it's not necessary. 

8.    Leave your formed kebabs in the fridge in the bowl or on a plate for about an hour to take in all the flavor you have added. 

9.    The best way to cook these kebabs would be on a barbeque, but a griddle pan works just as well. For this recipe, I will be going the griddle pan route. Turn on your hob to medium-high heat. 

10. Your kebabs already have fat in them, so don’t need too much help with not sticking. One by one, give them a light brush of olive oil and then place them into your preheated pan. 

11. You can see the cooking progress of your kebabs as the meat goes from pink to brown. Cooking time is about 10 minutes but will vary depending on the thickness of your kebabs. When the bottom to the middle has turned brown, turn them over.

12. Once cooked through, you are left with a crispy surface and a moist meaty inside that is oozing delicious flavor. 

This recipe is great when combined with warm pitta bread, pickled cabbage, and a mint yogurt dip. The taste is one thing, but the smell is difficult to beat.