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PAN FRIED SPICY MEAT KEBABS

This is my version of a spicy kebab sold in street-side stalls all over South Asia. Pan frying the kebabs in vegetable or olive oil and draining them on paper towels before serving, makes this lighter but equally tasty. All the taste, but less guilt. Works as either an appetizer with drinks or as an entree with a fried rice.
Course Appetizer
Cuisine Indian
Keyword fried, kebab, meat, Spicy
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 40 minutes
Servings 4 people

Ingredients

  • 1 lb ground meat lamb or beef
  • 1 small or medium red onion finely chopped
  • 1 small tomato seeded and chopped
  • 2 green chillies chopped
  • 1 tsp red chilli flakes
  • 1 tsp garam masala
  • 2 tbsp corn flour or besan gram flour
  • 1 egg
  • ½ cup cilantro chopped
  • 1 tsp mild chilli powder or paprika
  • ½ tsp turmeric powder
  • 1 tsp kosher salt
  • ½ tsp fresh ground pepper
  • 2 tbsp vegetable or olive oil
  • 1 tsp butter or ghee optional

Instructions

  1. Mix the first 9 ingredients together in a non-reactive mixing bowl using your hands.
  2. Cover and refrigerate for 1 hour or more.
  3. When ready to cook, take out of the refrigerator.
  4. Add the next 4 ingredients and mix again.
  5. Using wet hands, form mix into flat round patties, 4-5” diameter and ½ “ thick (should make 5-6)
  6. Heat 2 tbsp vegetable oil in a large frying pan.
  7. Add ghee or butter if you wish (I didn’t).
  8. Pan fry the kebabs in a single layer on medium heat, uncovered for 8-10 minutes per side.
  9. Place on paper towels to drain the oil before serving.

Recipe Notes

The salt is added later, just before cooking so as to keep the meat mixture dry. Adding it earlier will make the kebabs soggy.