These kebabs came about from merging Indian spices with Turkish whole nuts and Mediterranean spices. The kebabs are soft, melt-in-your-mouth and pop with chillies. Pungent and flavorful, one of the few recipes that I make often.
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Feeds 4-6
1 Lb ground beef, or ground lamb, or ground beef and lamb mix. I usually do the mix. Or ground chicken. For the vegetarians, you can use finely diced paneer and breadcrumbs to form the burgers.
1 onion, chunked
3 garlic cloves
1 tablespoon ginger paste
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala, available on any spice rack
1 green chile, jalapeño, Thai chile, or more to taste
1/2 cup yogurt
1 cup fresh cilantro, leaves and stems
1/2 cup fresh mint leaves
Salt to taste
1 cup whole pistachios
Add all ingredients except the meat and pistachios to a blender. Blend till a smooth thick paste forms. Do not add water.
Add the purée to the meat, add pistachios and mix well together by hand.
Taste by taking a teaspoon of the mix and frying it quickly in a pan. Adjust for chile, salt and anything else that you feel it needs. Allow marination for 1 hour at room temperature, or in the fridge for longer, including overnight.
Make sliders or burgers and cook them on the grill or pan.
To serve:
As sliders or burgers: Top with feta cheese, tomatoes, lettuce and cilantro-yoghurt chutney (see below)
In pita: as above but in pita bread.
As a salad appetizer: on lettuce drizzled with chutney.
Note: these burgers have an affinity for feta cheese, they complement each other very well.
Cilantro-yoghurt chutney:
1/2 cup yoghurt
1 clove garlic
1/2 teaspoon cumin powder
Green chile to taste
1 handful of cilantro, stems included. Or 1/2 cilantro and half mint leaves.
Salt to taste.
Blend till smooth.