Kebab Recipes

[minisoji]

Paneer Kofta And Kabab

Ingredients

For rice:
¼ cup ghee,
1” pce ginger,
1 medium onion chopped
6 cloves garlic,
8 cloves,
2 pcs cinnamon,
2 bay leaves,
8 cardinals,
2 cups basmati rice,
4 cups water,
2 ½ tsp. salt.

For koftas:
¼ tsp. gramflour,
1 ½ grated paneer,
1 tsp. grated ginger,
2 finely chopped
green chillies,
salt to taste and oil for frying.

For kabab:
1 kg. kheema,
10-12 green chillies,
2 tsp. ginger-garlic paste,
2 onions,
2 tomatoes,
½ tsp. red chillies,
½ tsp. turmeric.

Method

1. Portion the kheema ½ for kababs and ½ for kabab curry. Boil kheema in ginger-garlic paste.
2. Add green chillies and salt to it. Cook until it gets dry. Prepare balls and deep fry them.

For the curry :

1. Take remaining kheema. Add green chillies paste, red chilli powder and keep it aside for 10-15 mins.
2. Prepare balls. In a pan, put alittle oil, add jeera. Then add onions and fry them until pink.
3. Then add tomatoes, red chilli powder and turmeric and cook until it leaves the edges of the pan.
4. Then add water and cook masala. Then add prepared balls and cook until the gravy becomes thick.

Note :

1. Drain water before preparing kababs.

For Rice :

1. Grind onion, ginger and garlic to a paste. Heat ghee and add ground paste to it.
2. Fry until it turns light brown. Add the spices. Fry for a minute and then the rice water and salt.
3. Cover and cook till the rice is tender for the koftas. Roast gramflour to a golden brown.
4. Knead paneer, gramflour, ginger and green chillies to a smooth dough. Make 20 equal sized koftas.
5. Deep fry till light brown.

Final Stage :

1. Fluff the rice with a fork and remove whole spices. Add koftas and toss gently.
2. Put gravy in the centre of the plate and garnish with koftas and fried kababs.

[minisoji]

Fish Kebabs

Ingredients

For Kebabs :
Fish fillet - ½ kg
Lime juice - 2 tbsp
Salt & pepper - to taste
Skimmed milk curds or low fat natural yogurt - ½ cup
Ginger- garlic paste - 1 tbsp
Garam masala powder - 1 tsp
Kashmiri chili powder - 1 tsp

For Curry Sauce :
Olive oil - 1 tbsp
Cumin seeds - 1 tsp
Coriander seeds - 1 tsp
Garlic - 1 tsp, chopped
Onion - ½ cup, chopped
Chili powder - ½ -1 tsp
Pumpkin or sunflower seeds - 1 tbsp
Roasted peanuts - 1 tbsp
Tomato puree - 1/3 cup
Mint leaves - 2 tbsp, chopped
Salt - to taste
Skimmed milk - ½ cup

Method

For Kebab

1. Cut the fish fillets into 5 cm cubes.
2. Toss in lime juice, salt and pepper.
3. Beat the curds till smooth.
4. Combine with rest of the ingredients and pour over the fish.
5. Leave to marinate for two hours.
6. Thread the fish pieces on skewers and grill till done.

1. Heat oil, roast cumin and coriander seeds.
2. Add garic and onion and fry till onions are brown.
3. Add chili powder and remove from fire. Allow to cool.
4. Grind the above mixture with seeds and peanuts to a smooth paste.
5. Add tomato puree, mint leaves and salt.
6. Add ½ cup of water and simmer for 5 minutes.
7. Add skimmed milk and remove from fire.

To Serve
On each plate, arrange 3 tbsp of cooked brown rice, ½ cup of fresh vegetable salad and ¼ of the kebabs.
Pour hot curry sauce on kebabs and serve.
Note :
Cooked low GI pasta may be served instead of brown rice.

[minisoji]

Machchli Kababs

Ingredients

450 gms. haddock fillet, steamed and flaked
4 slices bread, soaked in water and squeezed dry
1 medium onion, peeled and chopped
1 tsp. grated root ginger
1 tsp. garlic powder
1 tbsp. chopped coriander leaves
½ tsp. freshly ground black pepper
2 green chillies, finely chopped
2 tsp. salt
2 egg whites
50 gms. fresh breadcrumbs
oil for deep frying
tomato or mint
sauce, to serve.

Method

1. Mix the haddock with the soaked bread.
2. Add the onion, ginger, garlic powder, coriander, pepper, chillies and salt and mix together to form a
3. dough.
4. Divide this dough into 16 portions and mould them to the required shape.
5. Chill until firm.
6. Beat the egg whites until fluffy and dip in each kabab.
7. Roll the kababs in the breadcrumbs to coat them.
8. Heat the oil to 180ºC, or until a cube of bread browns in 30 seconds.
9. Deep fry 3 or 4 kababs at a time until golden.
10. Serve hot with tomato or mint sauce.

[minisoji]

Kabab Samak (Fish Kebabs)

Ingredients

2 pounds - firm-fleshed fish steaks or fillets, skin removed and cubed
¼ cup - extra virgin olive oil
3 - medium-size onions, 1 very finely chopped and 2 quartered and layers separated
2 tsp - freshly ground cumin seeds
eight 10-inch-long wooden skewers
1 - green bell pepper, seeded and cut into 20 to 24 square pieces
18 - bay leaves, soaked in tepid water to cover for 30 minutes (no need to soak if using fresh)
juice from ½ lemon
freshly ground black pepper to taste
salt to taste

To Garnish

lemon wedges
chopped fresh parsley leaves
Method

1. Whisk together the lemon juice, olive oil, 1 chopped onion, cumin, salt and pepper in a large ceramic or glass baking dish and marinate the fish cubes for 4 to 6 hours, covered, in the refrigerator, turning occasionally.
2. Skewer the fish, putting a piece of quartered onion and a piece of green pepper between the pieces of fish and using 2 to 3 bay leaves per skewer.
3. Continue in this manner until all the ingredients are skewered.
4. Prepare a charcoal fire or preheat a gas grill on high for 20 minutes.
5. Grill the skewered fish for 10 to 12 minutes brushing with the marinade and turning once.
6. Serve garnished with lemon wedges and parsley.

[minisoji]

Fish Kebabs in Curry Sauce with Brown Rice

Ingredients

For Kebabs:
fish fillet - ½ kg
lime juice - 2 tbsp
skimmed milk curds or low fat natural yogurt - ½ cup
ginger & garlic paste - 1 tbsp
garam masala powder - 1 tsp
kashmiri chili powder - 1 tsp
pepper to taste
salt to taste

For Curry Sauce:
olive oil - 1 tbsp
cumin seeds - 1 tsp
coriander seeds - 1 tsp
garlic - 1 tsp, chopped
onion - ½ cup, chopped
chili powder - ½ -1 tsp
pumpkin or sunflower seeds - 1 tbsp
roasted peanuts - 1 tbsp
tomato puree - 1/3 cup
mint leaves - 2 tbsp, chopped
skimmed milk - ½ cup
salt to taste

Method

For Kebabs:

1. Cut the fish fillets into 5 cm cubes.
2. Toss in lime juice, salt and pepper.
3. Beat the curds till smooth.
4. Combine with rest of the ingredients and pour over the fish.
5. Leave to marinate for two hours.
6. Thread the fish pieces on skewers and grill till done.

For Curry Sauce:

1. Heat oil, roast cumin and coriander seeds.
2. Add garic and onion and fry till onions are brown.
3. Add chili powder and remove from fire.
4. Allow to cool.
5. Grind the above mixture with seeds and peanuts to a smooth paste.
6. Add tomato puree, mint leaves and salt.
7. Add ½ cup of water and simmer for 5 minutes.
8. Add skimmed milk and remove from fire.

To serve:

1. On each plate, arrange 3 tbsp of cooked brown rice, ½ cup of fresh vegetable salad and ¼ of the kebabs.
2. Pour hot curry sauce on kebabs and serve.

Note:
Cooked low GI pasta may be served instead of brown rice.