Saturday, December 10, 2016

Kabab Sliders




By some quirk of human nature we have three packages of ground beef defrosting in the fridge. It's a long story of I did, she did and I forgot.........no further clarification needed. One package turns into sloppy joes. One into kofta curry and the last one into kababs.

The kabab kheema or ground beef marinates for a few days. I use a recipe from a well thumbed paperback. With a surfeit of tikkas, kababs and other grilled meats, On the Kebab Trail fills my grill, saucepan and oven with tried and tested recipes. Dog-eared pages reveal trade secrets of tandoor masters. And I in turn use those tricks to my advantage. This kabab recipe is a first time try. As usual, I tweak and twist. The kababs are meant to be molded onto skewers and grilled. Time, the cold weather and a package of Pepperidge Farm sliders tells another tale.



KABAB SLIDERS
Makes 8


1 pound Ground Beef
1 tablespoon Olive Oil 
3 Garlic cloves
1/2 cup Parsley 
1 teaspoon dried Mint
1/2 teaspoon dried Oregano 
1 teaspoon Cumin powder 
1/2 teaspoon Coriander powder 
1/2 teaspoon ground Black Pepper 
1 teaspoon Kosher Salt 
1 Egg
1-2 tablespoons Oil

Green Chutney Spread
2 tablespoons homemade or bottled Green Chile Chutney
2 teaspoons Yogurt 

Parsley leaves
Mint leaves
Red Onion, thinly sliced
8 Slider Buns, preferably warm ones


Place ground beef in a stainless steel or glass bowl.

Mince garlic and parsley finely and add to beef.

Add cumin and coriander powders, black pepper and salt to beef. Use your hand to mix the beef and spices.

Cover and refrigerate for up to three days.

Just before you are ready to fry kababs add the egg to beef. Squish the beef well with your fingers so the egg is mixed in.

Form beef into 2-3 inch patties.

Heat oil in a nonstick saucepan. Start with a little oil and use as necessary.

Fry patties in hot oil till brown and crusty.




Drain on paper towels.

Make the green chutney spread by mixing chutney and yogurt.

Warm buns. This could well be an optional step, but the sliders do taste good warm.

Place patties in buns.

Top with chutney spread and lots of parsley, mint and onion. 

Enjoy!




Family quirks result in a fine kabab...and a delicious slant on burgers. A mouthful of beef, onion, mint and parsley, slathered with chutney, leaves us all wanting more!  I like to think the book nudges me in the right direction.