This untraditional kabob recipe was something I tried out during this Ramadan 2008. It is untraditional in the sense that these kabobs are not grilled but rather fried. These kababs are really easy to make. They are absolutely delicious and very filling. Try having these with Laban Up, yogurt for dipping, and a small salad. Yummy!
2 cups of flour
1 tsp of yeast
1/4 cup of warm water
1 tsp of sugar
1 tsp of flour
In a large bowl, add the flour and set aside.
In a small bowl, add the warm water, yeast, sugar, and flour. Mix well and keep in a warm place for about 20 minutes. The yeast mixture will be ready when has risen by about an inch.
Now it is time to add the yeast mixture to the flour. Slowly add in the water. Your batter should be very thick. If it isn’t thick you can add flour by the tablespoon until it is very thick.
Set aside the flour mixture in a warm place for 30 minutes.
1/2 cup finely chopped onion
2 cloves of grated garlic1
/2 cup finely chopped tomato
1/2 cup finely chopped bell pepper
1 bunch of finely chopped cilentro (kuzbara)
1/4 cup of grated carrot
1/4 cup of grated potato
500 grams (1 pound) of minced beef or lamb or chicken or 3 cans of tuna
Add all of the above ingredients in a large bowl and mix very well. (I use my hands). Keep this mixture aside until the batter has risen.
Now it is time to add the vegetable and meat mixture to the batter. Mix it very well.
Heat a wok or deep frying pan with enough oil to fry.
You will need two dinner (tablespoons) to make the kabobs. With one spoon you will scoop up the kabab mix and the other spoon will be used to scoop off the kabab mix into the oil.
Fry the kababs on low heat to cook the inside and then turn the heat to medium to brown the outside. This takes about five to seven minutes to cook one batch of kababs. Drain on paper towels and keep warm.
This recipe makes about 50 kababs. Any leftovers can be microwaved the next day and they are still delicious!