Monday, May 13, 2013

Mini Kebabs with tomato salsa. "

I think i already didn't keep my promise by posting every week. So I decided to write this post as the whether started to become more pleasant. 

 Most of my cooking is according to what is in the fridge and the pantry. Me and my husband live with my in laws  first because they have a big house that fit us all and second my husband is in his last year of architecture college. Of course I cant wait to move out for one reason and one reason only and that is having my own kitchen.

The reason why I mentioned all of the above was, every dish i make depends on whats available and whats my mother in law has bought. So this dish was made because we had minced meet in the fridge.

We didn't have yogurt to make a sauce so i decided to make salsa, but to be honest, it tasted so much better because the salsa was refreshing.

here we go!

for the meat and the marinade:

  • 500g of minced meat with around 20% fat percentage. 
  • one red onion
  • one tomato
  • parsley
  • ground black pepper
  • ground cumin
  • ground cardamom
  • ground cinnamon
  • ground nutmeg
  • ground red chilly 
  • 3 clove of garlic
  • salt to taste

for the chapti (a form of flat bread):

  • 250g of flour
  • 150ml lukewarm water
  • pinch of salt

for the salsa:

  • one medium sizetomatoa
  • one medium size red onion
  • one medium size cucumber
  • juice of one lemon
  • pinch of salt.


  • First we marinade the meat  by cutting the onion and tomato. They have to be as small as possible. When you cut the tomato, remove the seeds because they create moisture.
  • Some people use the food processor  for that but i like cutting it myself because i dont want the onion and tomato to be minced.
  • Mince the garlic.
  • Add all the spices, minced garlic, copped onion and tomato ( the tomato give the kebabs a sweet taste to them)
  • Mix the meat well and then leave it to marinade for at least 8hrs, the longer the marinade, the better.
  • This is the meat after 24hrs.

  • Then shape the meat like sausages, they are called kebabs when they are in that shape.

  • Grill the kebabs. Preferably on a fire grill.

Now for the chapati.

  • Mix the flour and salt. Add half of the water and mix. Try to incorporate the flour and water and knead the flour between your fingers.
  • Adding too much water, will make the dough very moist and thats not what we want.
  • Adding too much flour, will make the dough very dense and harder to shape.
  • Try to make the dough soft but it  shouldnt be sticky.

  • Leave the dough to rest for 15mins.
  • Shape the dough like flat bread. If the bread is sticky, add a bit of  flour, but try not to add too much, because that will make the bread very dry when you cook it.

Grill the bread on slightly high heat because  bread cooks fast.

Few chapati

Now to assemble the sandwich.


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