I set out to make chapli kababs. Basically ground meat, green chilies, onions, +/- tomatoes (depending on which region's chapli kabab you're making), ginger, garlic, and other spices. "Chappal" means slipper (what we would call flip-flops) or sandal in some Southwest Asian languages (Hindi, Urdu, and others) hence chapli kabab means slipper (flip-flop) kabab, because they are supposed to be flat and thin like the sole of a slipper (not as tough though!)
These were being made to take to a friend's house for dinner last night, so I took the easy route - used a pre-made spice mix and ground lamb.
Mixed the spice mix, meat, some mayo, ginger paste, and garlic paste then let it all get friendly in the fridge for a couple of hours. Fired up the egg to about 400°F raised direct, and grilled them until IT was about 160°F. They turned out thicker than chapli kabab should be. Here's a few of them cooking up:
Made the mint cilantro raita/sauce while the egg was coming up to temp. No real recipe - handful of cilantro, half-handful of mint leaves, 3-4 cayenne chilies form the garden, garlic cloves, a little salt, a little sugar, and Greek yogurt.
They turned out pretty good. If i made them again, I would add the onion, green chilies, and whole coriander to the meat mix. Shan masala mixes are generally pretty good, this one was okay, so i would probably also just make my own spice mix. Prep time for this cook was short though, which was key yesterday since I had a busy day. Plated shot:
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