Tasty kebabs that are ready to eat, together with a yoghurt dip. Nazma Lakhani
Choose the leanest meat you can afford. You can get minced beef at around 5–10 per cent fat, so do ask your butcher or supermarket. Traditional kebabs are often deep fried. This is a much healthier recipe as the kebabs brown just as well when baked in the oven. And the bonus is your clothes won’t smell of all that frying! There are so many tasty spices in this dish that you could probably try it using less salt.
500 g lean mince beef, or lamb (no more than 20% fat)
1 small onion, finely chopped
2 slices Bread, made into breadcrumbs (wholemeal bread)
2 tsp ginger paste
1.5 tsp garlic paste
50 g fresh coriander, finely chopped
1 tbsp low fat natural yoghurt (1%)
3 green chilli, deseeded and finely chopped
1/2 tsp black pepper, freshly ground
1/2 tsp cumin powder
1/2 tsp garam masala
1 tsp salt
lemon juice, to taste
What does this chart mean?
- Saturated fat5.0g
- Sugars (Total)4.0g
1. Blend together the onion, breadcrumbs, garlic, ginger and coriander, either using a mixer or your hands.
2. Add the remaining ingredients, including meat and yoghurt. Mix and knead into a dough-like mixture.
3. Make 2-inch ball size pieces and spread them around a skewer, or roll out into mini sausages or into meat balls.
4. Bake on a rack for 15 minutes at 160°C, keeping a tray below to catch dripping fat.
5. Turn heat up to 175°C for another 2 minutes.
The kebabs can be prepared in larger quantities and shaped, frozen and cooked when needed. They can be cooked from frozen, but will require more time.