T
hese meaty kebabs are a very popular starter at
weddings, parties and family gatherings... well
basically any special occasion. They are named
Chappal ‘Chappal’ after the word for a flat sandal in Punjabi -
phonetically pronounced as chapl. My mum used to deep
Kebab
fry them, however, to be kind to my heart I pan fry them
with a small amount of oil. Sometimes I grill them when I
am trying to cut down the fat content. I like to serve them
topped with sautéed onions, cumin roast potatoes and
cucumber raita.
PREPARATION TIME: 10 MINUTES COOKING TIME: 4 TO 5 MINUTES MAKES BETWEEN 15 TO 18 PIECES
Ingredients Method
800g lamb or mutton mince 1. Add all of the ingredients (apart from the oil)
in a large bowl and mix thoroughly. Best to use
200g chicken mince
your hands, if you are not a fan of touching
1 finely grated onion raw meat — just wear some gloves. Allow the
2 green chillies, finely chopped mixture to rest at room temperature for 10 mins.
2. Take about 2 tbsp (50g) of the mixture, shape
1 to 1 ½ tsp salt (or to taste)
into patties using your palms and fingers. To
3 tsp coriander powder achieve perfectly flat and even kebabs, make a
1 tsp cumin powder small ball with the meat, place in between some
cling film and press down using a dinner plate.
2 tsp pomegranate seed powder
3. To pan fry add a few drops of oil into a non-stick
-optional
pan. Turn the heat on high and carefully add one
2 tsp fenugreek leaves kebab at a time. You should be able to cook 3 or
2 tbsp chopped fresh coriander 4 at one time.
2 tbsp of vegetable oil to pan fry 4. On high heat cook for about 2 mins, this will
seal and cook the meat, turn over and cook for
2 mins on the other side. You will notice that
meat juices will ooze from the kebabs, do not be
tempted to drain off as this will reduce down as
the kebabs cooks.
5. Turn the heat down to medium and cook for a
further 2 to 3 mins on each side, this allows the
kebabs to cook through.
6. Serve hot with cool cucumber raita and lemon &
coriander salad.
BBQ Tip
These lamb sheesh kebabs taste amazing cooked on the barbeque on a hot summers day. To
Barbeque, follow step 1 of the recipe; take 2 tablespoons (50g) of the mixture and carefully
wrap the meat around a barbeque skewer. Moisten your hands with a little oil first to stop
the meat sticking to your hands. Or shape into burgers and cook on barbeque as desired.
I recommend that you seal the meat in a pan for about 30 seconds on each side first, this
will stop the meat sticking to your barbeque grill. These kebabs are my son Cyrus’s favourite
starter, he loves them in a brioche bun with sautéed onions, covered in cheese and with a
little chilli sauce... absolutely delicious!
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