Kebabs are various cooked meat dishes with their origins in Middle Eastern cuisine. Many variants are popular around the world.
In most English speaking countries a kebab may be the classic Shish kebab or Shashlik – small cubes of meat cooked on a skewer. In the Muslim world a kebab is any of a wide variety of grilled meat dishes. Some dishes ultimately derived Middle Eastern kebab may have different names in their local languages.
Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are baked in a pan in an oven or prepared as a stew such as Tas kebab. The traditional meat for kebabs is most often mutton or lamb, but regional recipes may include beef, goat, chicken and fish.
Bajre kebabs also known as Junagadhi kebabs are very popular in Maharashtra. They are made with ground beef mixed with millet flour that makes it crispy on the outside and moist on the inside. They make very good starters and can be served with sweet or spicy chutneys.
Bajre Kebabs – Meat Kebabs with Millet flour
Ingredients
- 1 lb ground beef
- 2 tablespoons ginger garlic paste
- 2 green chilis minced
- 1 tablespoon yogurt
- 6 stalks of green onions chopped finely
- 2 tablespoons each of chopped mint and cilantro
- 2 tablespoons of whole coriander seeds
- 1 tablespoon of cumin seeds
- 1 teaspoon of Kashmiri red chili
- 1 teaspoon of black pepper
- 1 teaspoon garam masala
- 1/2 teaspoon tumeric powder
- 5 tablespoons millet flour
- Salt to taste
Instructions
- Add all the ingredients in the ground beef and mix well
- Cover and marinate for 2-3 hours in the refrigerator
- Remove and make small balls lightly so that they are porous
- Fry on medium heat so they are well done
- Remove on kitchen towel to absorb excess oil
- Serve hot with chutney of your choice
