How old were you when you found out that the things we call kebabs are not generally known as kebabs by the rest of the world? When I did a google search for the word my results showed meat pieces on skewers. The closest my search brought me to the things I know as kebabs is the Moroccan Kafta Kebabs, which are slightly different in preparation. Anyway, I figured when I say kebabs, most of you would understand what I mean.
As the name suggests, these kebabs have cheese, which is optional for anyone trying to do the recipe. I only found it necessary because I love cheese, and the cheese makes it more ketogenic, which the reason I prepared them in the first place, for my clients on our Keto weight loss program. If you are doing this for keto you want to use flour that is low in curbs like almond flour. Otherwise you can use all purpose four if you’re not doing this for dietary reasons.
You will also notice that the preparation process for kebabs and meat balls is not much different, I’ll share the distinction in another article. Otherwise for now, enjoy your kebabs.
- 500g minced beef
- 2 eggs, beaten
- 100g cheddar cheese, grated
- 2 big onions, grated
- 1 small bell pepper, grated
- 1 medium sized carrot, grated,
- Thumb-size ginger, grated
- 2 cloves garlic, grated
- Salt and black pepper to taste
- 4 Tbsp. flour (almond or all purpose)
- ¼ cup chopped coriander
- Vegetable oil for frying
- Combine all the ingredients in a mixing bowl (except the eggs and flour) and mix until well combined, let rest for 30 mins to one hour to allow the flours to blend.
- Roll out the mixture into balls, this should yield between 5-8 balls.
- Put the flour in a separate flat dish or tray.
- Shape your kebab balls into cylindrical/ sausage shapes.
- While you heat the oil medium high heat, dredge your kebabs in the flour until well coated, before transferring to the bowl with the eggs where you coat them well.
- Deep fry the egg coated kebabs in the oil for 3-5 minutes until readily cooked.
- Serve with a dip of your choice.