LPT 321: Meat Science (1+1)

FORMULATION AND DEVELOPMENT OF MEAT KABAB

• Kabab includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls.

Ingredients

• 450 g (1 lb) Finely minced meat
• 1 Egg lightly beaten
• 5 g Coriander seeds, ground
• 2.5 g) Chilli powder
• 2.5 g Cumin
• 2.5 g Garam masala
• 2 Cloves garlic, crushed
• Salt to taste
• 1 Onion, grated or liquidized
• Breadcrumbs (optional)
• 30 ml Oil
• As accompaniment
• 1 Lemon, sliced, pips removed
• 1 Onion, sliced into rings
• 1 tomato, skinned and sliced

Method

• Mix the lightly beaten egg and beef in a bowl.
• Add the spices, salt and grated onion to the beef and use breadcrumbs to stiffen and bind the mixture if necessary.
• Oil your fingers and the skewers.
• Wrap the meat around the skewers in cigar shapes.
• Brush the meat with oil and cook under a moderate grill until evenly browned.
• Serve garnished with lemon, onion and tomato slices.