Mince Kebabs

My mum’s mince kebabs are well-known amongst friends and family, people can’t get enough of them. I had a go at these last night and they were easy to make and tasted scrummy. To make them even easier I peel and quarter the onions and top the chilli’s and give them to the butcher to put through the mincing machine with the mince. These are traditionally shallow fried, but we have been cooking them on the grill and they come out softer and are much healthier as any fat drips out. This recipe makes about 40 kebabs.


Ingredients
1 kilo Mince
2 medium onions minced
6 green bullet chilli’s minced (can substitute for preferred chilli or reduce for less heat)
5 tablespoons gram flour (to bind the mixture)
1 heaped tablespoon salt
1 heaped tablespoon chana masala (if available)
1teaspoon garam masala
1 teaspoon chilli powder

Mix all of the ingredients in a bowl with hands.
Take small chunks and roll into a ball, then flatten into a burger shape.
Cook on a grill at low/medium heat till both sides are deep brown.
(It’s usually a good idea to check one to see if it’s cooked through before taking them all off and putting the next batch on).

These are great between a bap as a spicy burger, with curry and chappati or nan bread, in a sandwich or on their own with tomato ketchup or chutney. I cooked half of the batch and froze the other half in the freezer for later in the week.