Arabian Kabab Recipe
Ingredients
| Chops | 1⁄2 Kilogram (From The Ribs, Seene Ka Chaap) | |
| Milk | 1 Cup (16 tbs) | |
| Onion | 1 | |
| Boiled potatoes | 1 | |
| Cheese cube | 1 , grated | |
| Pepper powder | 1⁄2 Teaspoon | |
| Coriander | 1 Tablespoon | |
| Salt | To Taste | |
| Green chilies | To Taste | |
| Egg | 1 | |
| Refined oil | 2 Cup (32 tbs) (For Deep Frying) |
Nutrition Facts
Serving size
Calories 138 Calories from Fat 106
% Daily Value*
Total Fat 12 g18.4%
Saturated Fat 1.9 g9.7%
Trans Fat 0 g
Cholesterol 23.4 mg7.8%
Sodium 42.2 mg1.8%
Total Carbohydrates 3 g0.9%
Dietary Fiber 0.35 g1.4%
Sugars 1.2 g
Protein 5 g10.3%
Vitamin A 28.1% Vitamin C 3.3%
Calcium 1.8% Iron 1.8%
*Based on a 2000 Calorie diet
Directions
2 Cool and remove the meat from the bones but save the bones for later use.
3 Grind the meat alongwith the onion in a mixie or pound in a 'hamam dista' (mortar and pestle). Now, add the boiled potato, cheese, pepper, coriander leaves, green chillis, salt and mix well.
4 Form small balls from this mixture, sticking one bone in each ball and form into lollipops.
5 Beat the egg. Dip the kababs coating them well. Roll in crumbs. Deep fry in hot oil till golden.
Chef
