Kabobs (meatballs)

Mummy had many prize-worthy appetizers in her repertoire – with everyone's favourite kabobs being one of the best (of the best!)

This one takes it bit more work, and bit more time; but you'll be rewarded for your efforts!

Part 1-A

Ingredients:

1 heaping tsp dhanna jero (ground cumin and coriander)

1/3 tsp garam masala

1 tsp whole cumin seeds

1 tsp salt

1 tsp crushed garlic

1 tsp crushed ginger

1 whole green chili (or 2, or Mbuzi for that matter, it’s all to taste)

1 whole onion, roughly chopped

½ cup coriander leaves/stems, chopped

¼ cup mint leaves, chopped

¼ cup water

Part 1-B

Ingredients:

6 slices of whole wheat bread

Part 1-C

Ingredients:

½ pound lean ground beef

½ pound regular ground veal

-You can sub-in regular ground. 
  If you do, the flavour won’t be as rich

-You can’t sub-in a lean or extra-lean ground beef/veal. 
  If you do, the kabobs will be too tough

2 eggs

½ cup coriander leaves/stems, chopped

1/3 cup bread crumbs

Directions – Part 1-A: (ahead of time):

1. Combine above in a blender / food processor

2. Blend to a loose paste consistency

3. Set aside

Directions – Part 1-B: (ahead of time):

1. Place bread in a sieve

2. Run under warm water until bread becomes a paste

3. Set aside to drain

Directions – Part 1-C:

1. Combine items from 1-A, 1-B, 1-C together

2. Mix by hand until incorporated

3. Set aside for at least 30 min, in the fridge

     *time delay*

4. Roll mixture into bite size kabob balls

5. Set aside for at least 30 min, in the fridge

          Best if overnight; not to exceed 2 days

     *time delay*

6. Heat oil to medium high heat

7. Deep fry kabob balls

          Reduce heat to medium once kabobs are in the oil

          Move kabobs around periodically so that they don’t stick

8. Remove once golden brown

9. Set aside on paper towel to cool and drain excess oil

Note: Serve with tamarind chutney (recipe coming soon) or express chutney (for recipe click here), and fresh lemon wedges