Since travel has taken a backseat this year, I travel through food. The smog and polluted Delhi air is chilly now, but all I imagined was the cool, fresh smell of river Bosphorus. For drama's sake I also imagined a few seagulls. That's my way of saying COVID sucks.
I have realised everyone puts their own spin on this kabab. But whatever little variations they might be this is essentially prepared with minced lamb, sumac powder, Turkish red peppers and cumin.
I did look through quite a few articles and blogs and the blogs were unanimous that the kabab be prepared with lamb. But for my version I have added chicken and lamb in equal proportions. But that is just me, I would definitely suggest you go and prepare yours with lamb or mutton mince.
Articles also mention that onions and garlic isn't used traditionally. But I have used the same for my version.
However, I must confess that the half and half mince really adds layer to the flavour.
Here goes.
Ingredients:
300 gms minced meat (I used chicken and mutton in equal proportions)
1 small onion minced
2 pods garlic minced
3/4 tsp ground cumin + 1/4 tsp for sprinkling
3/4 tsp sumac powder + 1/4 tsp for sprinkling
1/2 tsp black pepper powder
1/2 tsp red chilli flakes (more, in case you want spicier)
2 tsp ice cold water
Oil, to baste
Salt, to taste
Method:
Put all the ingredients into a bowl and mix it together.
Let it rest in the fridge for about half an hour to an hour.
Divide this into 7-8 equal portions.
Wet your hands/palms and then shape them into thin long logs to put in a skewar.
Rest it for about 30 more mins in a refrigerator.
Now in case you have a charcoal barbeque, then baste the kababs with oiland grill the kababs for about 10-12 mins, or till done.
Towards the end sprinkle some sumac powder and cumin powder at the top of the kababs.
Once done the top will have a nice golden brown skin.
In case you don't have a charcoal barbeque you can use a iron grill skillet and shallow fry each side for about 4-5 mins on medium heat.
Voila.
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