Mar 12, 2013

Kebab Krazy {Madhur Jaffrey}

Word on the street is that the I Heart Cooking Clubs bloggers are making Madhur Jaffrey's kebab recipes this week.

I chose Madhur Jaffrey's Hamburger Kebabs (Chappli Kebabs) and the word on my street, or at least my part of the street, is "yum."  These kebabs are spicy from hot chili peppers.  Savory from onion, cumin, and coriander, and kept moist by adding chopped tomato to the mixture.

Big hit here.  So big that I'm betting they'll make an appearance in my favorites round up when our time cooking with Madhur Jaffrey comes to an end.

From what I've read, these kebabs are typically served with Fresh Red Chutney.  I went that route.  I'm not going to argue with tradition when it comes to food.  Food traditions rarely let me down.  As I said when I reviewed the chutney last week, this pairing is perfect.  The fresh, crisp tasting chutney balances the spicy, savory kebabs.

If you have a pound of ground beef (or lamb), consider trying this instead of burgers on buns.  I don't think you'll be sorry.

The recipe I used as a guide comes from BBC Food.  There are several versions running around out there.

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Hamburger Kebabs (Chappli Kebabs)
Adapted from Madhur Jaffrey

1 lb lean ground beef
4 tsp flour
1 heaping tsp ground coriander
1 hot green chili pepper, finely chopped (I used jalapeno)
3/4 tsp salt, or to taste
1/2 tsp black pepper
1 heaping tsp ground cumin
6 Tbsp finely minced onion
2 Tbsp finely chopped parsley
1 Roma tomato, chopped
vegetable oil

Put the flour in an 8-9" skillet and set over a medium-high heat. Stir the flour around until it turns a very light golden-brown.  Remove the pan from the heat. Allow to cool for a few seconds.

Place the beef in a mixing bowl.  Add the cooled flour, along with the remaining ingredients except for the oil.  Mix well.

Wipe out the skillet and add oil to depth of 1/4".  Begin heating over medium-high.  While the oil heats, form the beef mixture into six patties about 1/2" thick.

When the oil is hot, put in half of the patties and cook for about two minutes on each side, or until browned.  Lower the heat and cook for another few minutes until the patties are cooked through. Repeat with the second batch.

Serve with a salad of parsley and thinly sliced red onion on naan or lettuce leaves, along with Fresh Red Chutney.

Linking this week with:

IHeartCookingClubsMadhurJaffrey Jam Hands  Hearth and Soul blog hop at Premeditated Leftovers Feeding Big
Love Bakes Good Cakes
nap-time creations
Back for Seconds
White Lights on Wednesdays
Recipe Box Miz Helen’s Country Cottage Photobucket
BWS tips button Freedom Fridays
Foodie Friends Friday
Or so she says


  1. I am always game for a kabob (or kebob) of any size, shape or tradition.
    You always amaze me---your dedication and committment to a weekly blogging event. I wish I could keep it up.

  2. These are definitely going on my Try Me Soon list. We're not really burger people, but these look extra good.

  3. putting these on the list to try oh my love great new recipes
    come see what I shared at

  4. This is my kind of meal! Beautiful done, Michelle :)

  5. Love this! Exactly what my family would like :-) Thank you for sharing this recipe at the ALL MY BLOGGY FRIENDS party !

  6. These really do look delicious. Wow. I love any kind of kebab but think these are put over the top because of that chutney. Yum!

  7. Hi Michelle,
    I love your flavor combination for these awesome Kebab's. Have a great St. Patrick's Day and thank you so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

  8. Looks really good, Michelle! And I can see that how well the kebabs goes with the fresh red chutney. I know that I will love this!

  9. These do look really delectable and like the perfect pairing with that chutney (that I still need to try!) ;-) Great kebab pick!

  10. Your version was slightly different than mine (just noticed that). Mine was definitely missing the onion and the tomato that yours had. Looks like you found the better version:)

    Really enjoyed these with the chutney though. Even my picky husband (who was convinced he wouldn't like Indian food) liked these.

  11. These look great! Your photography is beautiful as well.

  12. I love the spices in this recipe - such a warming and delicious twist on hamburgers! Thank you for sharing them with the Hearth and Soul hop.


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