Kebab Time

Hola readers! It has been a while since a posted......a seriously long while. In case you were wondering (I hope you were.....) if I stopped blogging, here's your answer. This blog and I are still around to share my culinary adventures, but posting has been and will be a little sporadic for some time.....so, my apologies.

Now since that is out of the way, let's talk food. I love the flavors of fresh coriander (cilantro) and mint. Those two can brighten up most savory food and do an excellent job of it. But even with all the cleaning and ziplock bagging, the rate at which fresh herbs become slimy/yellow is way faster than my rate of consuming them. So, how do you get the most out of your grocery store haul of cilantro and mint? You grind them together into a paste, that's how! I put generous amounts of cilantro and mint into my food processor along with some fresh ginger, garlic and green chilies. Et voila! The result is a beautiful spice paste or 'green masala' that can go into curries, marinades or even work as a condiment with some dressing up. 

So what did I do with my herb paste? I incorporated it into some seriously delicious chicken kebabs / mini burgers / koftas. Name them what you like, but first read on for how you make them. :)

Chicken Kebabs
(makes about 15)

1 lb ground chicken (450 grams)
3/4 cup green masala / herb paste (Recipe follows)
1/2 medium sized onion, chopped finely
1 teaspoon salt
1 teaspoon tandoori chicken masala or garam masala
1/4 cup breadcrumbs, more if required
1 teaspoon kasoori methi (dried fenugreek leaves), optional if you can't find it
1/2 teaspoon red chili powder, completely optional
1 tablespoon oil

Mix the bread crumbs, salt, tandoori chicken masala, kasoori methi and red chilli powder (if using). Mix the ground chicken, onion and herb paste well. Add the breadcrumb mixture and combine. Divide the mixture into equal portions. Shape them like mini burgers.

Heat the oil in a shallow frying pan on medium heat. Cook the kebabs/burgers on both sides until browned and completely cooked, about 10 minutes on each side.

Serve with yogurt, tamarind-date chutney, a cabbage slaw or with mini buns like sliders.

Green Masala
(should make about 3/4 cup)

1.5 loosely packed cup cilantro leaves, stalks removed
3/4 cup mint leaves
1 inch piece of ginger, peeled and coarsely chopped
2 large cloves of garlic, peeled and coarsely chopped
2 Thai green chili peppers or any other green chili pepper

Grind all the ingredients in a food processor until you get a paste consistency. Add a spoonful of water while grinding, if required. Use immediately or store in an airtight container in the refrigerator.

Notes:

1. The chili peppers in the herb paste are hot enough. Adjust the quantity per your heat tolerance. Add ground chili powder ONLY IF you like very hot/spicy food.

2. The quantities for the masala paste are indicative. Experiment all you want with the proportions.