Sundays were for kababs and pakoras while Dad played his old tunes and we sat around the house enjoying our lazy day. This kabab is a weekend kabab for me, the ultimate reflection of chilling and relaxation. The best part of this recipe is that you take one big bowl, throw all the ingredients in, mix and fry. It’s my moms recipe and it is so simple and incredibly delicious. If you’re a fan of mini beef kabobs that are soft and SO flavorful, you have to try this recipe, I promise you will not regret it. If you do make this recipe, as always tag me on IG @hungry.brown.girl !

This recipe does call for yogurt so if you follow a dairy free lifestyle, you can substitute dairy free yogurt but I wouldn’t remove it completely because I feel that the yogurt gives it that soft texture on the inside. We also use millet flour or bajra atta which is naturally gluten free so this is a great recipe for those following a gluten free lifestyle. If you are counting calories, the best thing to do would be to air fry these kababs instead of deep frying them to give that crispy outer coating. These kababs are filled with protein and micronutrients with the myriad of spices and plant-based goodies I throw in there so you can feel good about eating them.

Ingredients

• 1 lb ground beef
• 1 cup millet flour or Bajre ka atta
• 2 tablespoons ginger garlic paste
• 2 tablespoons green masala (see recipe under “The Basics”)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder or haldi
• 1/2 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 2 teaspoons yogurt
• Handful of chopped cilantro
• Handful of chopped mint leaves
• Handful of chopped green onion
• 1/2 cup water

Instructions

• Throw all ingredients into a large bowl, adding water at the end
• Mix thoroughly until even texture
• Take a tablespoon and make small kabobs.
• Deep fry, pan fry, or throw them in the air fryer until crispy brown on the outside
• Enjoy 🙂