These kabobs are a staple in my home and what I make when I don’t have the time or patience to be creative. After much trial and error, I am happy to share you this traditional afghan dish with you. I make them on the stove, and so they can also be made any time of the year, even when it is cold outside and no one wants to barbecue! Enjoy this with a side of basmati rice, tabouli salad, and Arab hot pepper sauce.
Major tip: Use fresh meat. If you use frozen meat, there will be excess water and you will not get the correct consistency.
Preperation Time: 15 minutes
Cooking time: 20 minutes
Serving Size: 12 kabobs
Ingredients
- 1lbs ground Beef (15% fat)
- 1lbs ground Lamb (15% fat)
- 1 vine ripe tomato
- 1 medium onion
- 1/2 cup fresh cilantro
- 6 cloves garlic
- 1 1/4 tsp salt
- 1 tsp sumac powder
- 3/4 tsp ground cumin powder (zeera)
- 1 tbsp ground coriander powder (dhania)
- 1 tsp red hot chili powder
- 1 tsp chili flakes
- 2 tbsp unbleached flour (atta)
- 2 tbsp chickpea flour
- 2 tbsp olive oil for mixture
- 4 tbsp extra virgin olive oil for frying
- Garnish: cilantro & green onion
Instructions
- In a food processor, blend the onions, tomato, garlic, and cilantro.
- Slightly drain this mixture through a fine metal colander to get out the excess liquid and then combine with meat in a large bowl.
- Add in your salt, sumac powder, zeera powder, coriander powder, chili powder, chili flakes (more or less based on your spice tolerance), olive oil for the mixture, and the flours.
- Then, using latex gloves, combine all the ingredients well.
- Prepare a frying pan with olive oil on medium heat.
- Mold the meat mix in your palms round, flat, and quite thin. (See image at the end of the post)
- Fry on each side for about 3 minutes or until browned and cooked through.
- Garnish with freshly chopped Cilantro leaves and chopped Green onion.
– example for thickness
Chefzar Blog 
Just about to make these – following your recipe!
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