Mummy’s tip
Do not use lean or extra-lean meat here. A little fat keeps the kabobs tender.
Snacks
Kabobs
Spiced meatballs
Mummy had many prize-worthy appetizers in her repertoire – with everyone's favourite kabobs being one of the best (of the best!) This one takes it bit more work, and bit more time; but you'll be rewarded for your efforts!
Total time1 hr + restingConfidenceWeekend cookingOriginal recipe2014
from the family albumSay it
Kabobs
kah-BOBS
Make it yours
- Regular ground meat can replace the beef and veal mix, though it will be less rich.
- Avoid extra-lean meat because the kabobs can become tough.
At the family table
Kabobs belong to the generous snack table, served when guests arrive and nobody is allowed to leave hungry.
Make
Let’s cook
Directions – Part 1-A: (ahead of time)
- 01
Combine above in a blender / food processor
- 02
Blend to a loose paste consistency
- 03
Set aside
Directions – Part 1-B: (ahead of time)
- 01
Place bread in a sieve
- 02
Run under warm water until bread becomes a paste
- 03
Set aside to drain
Directions – Part 1-C
- 01
Combine items from 1-A, 1-B, 1-C together
- 02
Mix by hand until incorporated
- 03
Set aside for at least 30 min, in the fridge
- 04
Roll mixture into bite size kabob balls
- 05
Set aside for at least 30 min, in the fridge
- 06
Best if overnight; not to exceed 2 days
- 07
Heat oil to medium high heat
- 08
Deep fry kabob balls
- 09
Reduce heat to medium once kabobs are in the oil
- 10
Move kabobs around periodically so that they don’t stick
- 11
Remove once golden brown
- 12
Set aside on paper towel to cool and drain excess oil
At the table
Serve with tamarind chutney (recipe coming soon) or express chutney (for recipe click here ), and fresh lemon wedges
Keep cooking
