{"id":9384,"date":"2021-05-15T12:53:00","date_gmt":"2021-05-15T12:53:00","guid":{"rendered":"https:\/\/blog.shahada.abubakar.net\/?p=9384"},"modified":"2021-12-26T12:56:44","modified_gmt":"2021-12-26T12:56:44","slug":"kebabs-with-yoghurt-garlic-dip","status":"publish","type":"post","link":"https:\/\/blog.shahada.abubakar.net\/?p=9384","title":{"rendered":"Kebabs with Yoghurt-Garlic Dip"},"content":{"rendered":"\n
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I still had some of Mum’s Prawn Biriyani (recipe for this will be obtained some day! \ufffc) left over from yesterday, so I supplemented it with some kebabs together with a Yoghurt-Garlic dip.<\/p>\n\n\n\n

Salad was leftover too and consists of lettuce lives, mint, cucumber, cherry tomatoes, dressed in olive oil and lime juice.<\/p>\n\n\n\n

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I make kebabs either from minced beef or minced mutton — my preference is for mutton as there is more fat and it is more flavorful. You can also mix the two.<\/p>\n\n\n\n

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Defrost the mince and place it into a mixing bowl.<\/p>\n\n\n\n

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Assemble the spices:<\/p>\n\n\n\n

  • Cumin powder 1.5 tsp<\/li>
  • Coriander powder 1.5 tsp<\/li>
  • Cayenne pepper 1 tsp<\/li>
  • Mint 1\/2 tsp<\/li>
  • Black Pepper 1 tsp<\/li><\/ul>\n\n\n\n
    • Minced Garlic<\/li>
    • 1 Onion, diced finely<\/li>
    • a handful of chopped Parsley<\/li><\/ul>\n\n\n\n

      If you’re not a fan of raw\/not-fully-cooked onions, saut\u00e9 the diced onions for a few minutes (and let them cool) before adding to the mix.<\/p>\n\n\n\n

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      Add everything into the mixing bowl.<\/p>\n\n\n\n

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      Add a bit of olive oil. This is just to help the mince bind together better.<\/p>\n\n\n\n

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      Oh yeah, don’t forget salt. Start with 1\/2 teaspoonful.<\/p>\n\n\n\n

      Mixed the mince and other ingredients thoroughly. I find it best to use my hands and press through with my thumb repeatedly.<\/p>\n\n\n\n

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      I make the kebabs in my air-fryer, as it is very convenient. The small size is fine for kebabs, and it is so much easier to clean compared to the oven. Set the air-fryer to 200C\/max and let it run for a minute to pre-heat it.<\/p>\n\n\n\n

      I find it useful to do a “test” piece first \u2026 take a small amount of mince mix and roll into into a small “finger” and place it inside the air-fryer. Check on it after 5-6 minutes. Take it out, let it cool and see if the insides are sufficiently cooked. Have a taste. Now go back and add whatever spices to the mince mix you think it needs more of.<\/p>\n\n\n\n

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      Now we make the actual kebabs. Since we’re not grilling the kebabs we don’t need skewers, however I find it useful to form them around some long thin object: Chopsticks, a thick straw or a cocktail-stirrer will do.<\/p>\n\n\n\n

      Try to keep the thickness uniform, so that it will cook evenly.<\/p>\n\n\n\n

      When you pull the meat of the stick, it should leave a hole in the center of the kebab. This will help with cooking the insides.<\/p>\n\n\n\n

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      Lay the kebabs inside the air-fryer. I find it better to make multiple batches than to try and squeeze too many into the air-fryer — it helps to let the hot air circulate around the space between the kebabs.<\/p>\n\n\n\n

      Coat the outsides with some oil.<\/p>\n\n\n\n

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