Kabobs, Kebabs, Kabops, Kabab whatevery you may call them are delicious. A little bit about Kabobs: Kebab (kebap, kabab, kebob, kabob, kibob, kebhav, or kephav; also Ćevapi, or Ćevapčići) is a wide variety of skewered meals originating in the Middle East and later on adopted in the Balkans, the Caucasus, other parts of Europe, as well as Central and South Asia, that are now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab (Turkish: "şiş kebap") cooked on a skewer.[1] In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, it may now be beef, goat, chicken or fish. Like other ethnic foods brought by travellers, the kebab has become a part of everyday cuisine in many countries.Here I am sharing with you a simple recipe for making kabobs on the tawa, hence the name tawa kabobs.Ingredients:1 lb ground meat (we used groudn turkey)3 tbsp chickpea flour (besan)1 small chopped onion ( about half a cup)handful cilantro leaves (Coriander leaves, dhania). You can use herb of your choiceSalt per taste1 well beaten egg1 tsp red chilli pwd1 small green chilli (omit green chilli if you dont like heat)1 tsp garam masala1 tbsp ginger/garlic paste1 cup finely chopped red pepperMix all these ingredients together and let stand for 30 mins.Next, heat a pan or tawa. Add 2 tbsp oil and put small meat patties on to it and cook until both sides are brown. Press down on the kabobs firmly while cooking so that its well cooked from inside as well. Serve with chutney of your choice as an appetizer or over rice (with naan) as main part of the meal.
