Kebabs

Kebabs are one of those practical dishes that work equally well for a weekend meal, a family gathering, or meal prep. I like this version because it is flexible, easy to scale, and forgiving. You can make it with pork, lamb, chicken, or beef, shape the mixture into patties or sausages, and cook them either in the oven or on a grill.

The other useful part is that these kebabs freeze very well after cooking. Wrapped individually in foil, they can go straight from the freezer into the oven and come out hot, fresh, and ready to serve.

Prep Time: 20–30 minutes
Cook Time: 40 minutes
Portions: Makes a large batch, depending on the size of the kebabs

Ingredients

• 2kg ground meat — pork, lamb, chicken, or beef
• 1 medium onion, finely chopped
• 1 garlic bulb or large garlic clove, finely grated
• 2 inches ginger, finely grated
• 1 cup fresh coriander, finely chopped
• 2 eggs
• 2 tablespoons mustard oil

For the spices, use either:

• 1 packet Shaan Chapli Kebab Masala, Bihari Kebab Masala, or Shami Kebab Masala

Or use the following spice mix:

• 1 teaspoon red chilli powder
• 2 teaspoons hot curry powder
• 1 teaspoon coriander powder
• 2 teaspoons cumin powder
• 1 teaspoon white pepper
• 2 teaspoons black salt

Instructions

1. Add the ground meat, onion, garlic, ginger, coriander, eggs, mustard oil, and spices into a large mixing bowl.
2. Mix everything thoroughly until the spices, aromatics, and eggs are evenly distributed through the meat. This is best done by hand, as it helps bring the mixture together properly.
3. Shape the mixture into patties or sausage-shaped kebabs. Patties are easier to cook evenly in the oven, while sausage-shaped kebabs work especially well on a grill or barbecue.
4. If cooking in the oven, lightly oil a baking sheet or baking tray and place the kebabs on it with a little space between each piece.
   • Grill in the oven at 200°C for 20 minutes.
   • Turn the kebabs over, then continue grilling for another 20 minutes at 200°C.
5. If cooking on a grill or barbecue, cook the kebabs over low heat for 20 minutes on one side, turn them, and continue cooking for another 20 minutes. Low heat helps the kebabs cook through without burning the outside too quickly.
6. Check the doneness with a meat thermometer. The internal temperature should be at least 85°C. This is especially important when using chicken or when making thicker kebabs.
7. Serve hot with a simple salad, or with rice and dal for a more complete meal.

These kebabs are also very useful for batch cooking. Once cooked, let them cool, wrap each kebab individually in foil, and freeze them. To reheat, place the wrapped kebabs in the oven for 20 minutes at 200°C. They come out hot, fresh, and ready to eat.