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.

Printer Friendly


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: