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Authentic Spicy Mince Kebabs (Pakistani Style Spiced Meatballs)
Eleanor Craig
These addictive Spicy Mince Kebabs (Pakistani Style Spiced Meatballs) are going up today due to popular demand.
5
from 1 vote
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Prep Time
30
minutes
mins
Cook Time
15
minutes
mins
Total Time
45
minutes
mins
Course
Main Course
Cuisine
Pakistani
Servings
30
Kebabs
Calories
45
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1
pound
ground beef (minced beef)
-
washed and drained
1
medium
yellow onion
-
finely chopped
1
bulb
garlic
-
peeled and finely chopped
6
medium
green chilis (green chilli in British English)
-
finely chopped
1
bunch
cilantro (coriander)
-
finely chopped
1
handful
mint
-
finely chopped
1
medium
tomato
-
finely chopped
1
teaspoon
salt
-
to taste
1
teaspoon
ground black pepper
-
to taste
½
teaspoon
garam masala powder
1
teaspoon
coriander seeds
-
whole
1
teaspoon
cumin seeds
-
whole
¾
cup
all purpose flour (plain flour Australia and UK)
-
or 1 cup wheat flour
1
slice
bread
-
1 day old slice of bread soaked in water – squeeze out excess water
Instructions
Using a mortar and pestle, gently crush the coriander and cumin seeds.
Knead all the ingredients together, including the soaked bread and marinate for at least 2 hours.
Heat oil in a wok for shallow frying.
Shape the kebabs into equal meatball sized kebabs and deep fry until they turn a rich golden brown shade.
Serve with tomato sauce or tamarind chutney.
Notes
The kebab mixture can be made a couple of days ahead and may be stored in the fridge for up to 2-3 days.
Nutrition
Calories:
45
kcal
Carbohydrates:
4
g
Protein:
4
g
Fat:
2
g
Saturated Fat:
1
g
Polyunsaturated Fat:
0.2
g
Monounsaturated Fat:
1
g
Trans Fat:
0.1
g
Cholesterol:
10
mg
Sodium:
123
mg
Potassium:
67
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
26
IU
Vitamin C:
2
mg
Calcium:
6
mg
Iron:
1
mg
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