Kebabs or Kebobs have captured the imagination of the entire world. The taste of meat, marinated with herbs and/or spices and grilled on fire pits, ovens or in tandoors is not something one can forget easily. Add to that, the numerous ways kebabs are made – cut into cubes and skewered, minced and made into patties, cooked in a tandoor or on open fire, and in case of Doner Kebabs/ Shwarma, sliced meat is cooked on a rotating spit.
Since the method of cooking is rather fast and over high heat, most kebabs have a prolonged marination with spices, natural acids and herbs to render a great tasting plate of delicious meat.
But like everything else, food evolves. We adapt and learn and innovate. Kebabs also have come a long way from being meat based to being vegetables and fruit based as well. This kebab Fest with the Progressive Eats is a showcase of the love we all have for kebabs and things served with kebabs.
For this Progressive Eats dinner, I made the Galouti Kebabs. And what’s more, I made them in the Creative – Culinary Kitchen with Barb. It was a fun day cooking and shooting pics and eating. Barb made the Naans and she also let me use her Grandma’s rolling pin! Score! I have always wanted to roll some dough with that pin!
My first batch of kebabs I put into the pan got overcooked. I blame it on the chatting we were busy with while cooking. But do not fret, we ate those too. There wasn’t any kebab that was ill-treated by us. We did try and wait until the photos were done and then dived straight into dinner. Freshly made naan, melt in the mouth kebabs and a friend to share it with.
Galouti means melt in the mouth. The use of green papaya paste to make the meat tender is an age old trick to make the Galouti kebabs. After being mixed with the papya the meat is infused with select herbs and spices,finely ground meat is shaped into patties and fried in pure ghee until they are browned. So that’s what I did.
- Galouti Kebab from Spice Roots
- Salad Kebabs from Miss in the Kitchen
- Hoisin Glazed Chicken Kebabs from Healthy Delicious
- Grilled Vegetable Shish Kebabs from Mother Would Know
- How to Cook Perfect Steak Kabobs from Barbara Bakes
- Salmon Kebabs from Stetted
- Naan – A Traditional Indian Flatbread from Creative Culinary
- Basmati Rice with Apples, Dried Cranberries & Almonds from The Heritage Cook
- Paneer Biryani with Cucumber Raita and Mint Chutney from The Wimpy Vegetarian
- Bloody Beer w/ Antipasto Kebab garnish from girlichef
- Strawberry-Rose Kulfi with Pistachios from Pastry Chef Online
- Fruit Kebabs with White Chocolate Mascarpone Dip from That Skinny Chick Can Bake
Galouti Kebab – Melt in the mouth Kebab
- 1 pound ground lamb
- 1 pound ground beef or use just one kind of meat
- 2 Tbs ginger paste
- 2 Tbs garlic paste
- 2 Tbs raw papaya paste
- 1/2 tsp cayenne
- 1/2 tsp ground mace
- 1/2 tsp ground green cardamoms
- 4 Tbs roasted ground channa dal dalia
- Salt to taste
- Ghee to shallow fry - about 4-6 Tbs
- All or any of these:-
- Green Chutney
- Sliced Tomatoes
- Sliced Onions
- Sliced Cucumbers
- Sliced Radishes
- Raita mix of yogurt, dried mint and cucumber
- Some Naan or Roti
Form the kebabs
- Mix both the meats and add all the other ingredients for the Kebabs in. ( The ghee is only for frying)
- Mix to combine and cover and let it chill in the refrigerator for at least 30 minutes.
- Divide into 25 equal portions and make flattened patties out of each portion.
Cook the Kebabs
- Heat the ghee in a pan and shallow fry the kebabs until browned on both sides. Take care to turn the kebabs. They are really tender will fall apart if you try to flip them if they are not cooked.
- Cook for about 2-3 minutes on each side on medium heat, until browned and cooked through.
- Serve Hot, with any of suggested servings and do serve this with a naan or roti.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is a Kebab Fest and is hosted by Anshie Dhar who blogs at SpiceRoots. Join us and make something unique and delicious!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.