By Rita Jamshed Kapadia No comments


1 lb. minced meat (Beef, Turkey, or Chicken mince)
2 medium onions minced with meat or chopped fine.
6 garlic cloves (grind with ginger root)
2 cm piece of ginger root (grind with garlic cloves)
1 teaspoon each of turmeric powder, chili powder and curry powder
3 tablespoons finely chopped fresh coriander
4 teaspoons finely chopped fresh mint leaves
2 to 4 finely chopped green chilies
2 dsp. Worcestershire or Hot Sauce (optional)
3 bread slices or boiled and mashed potatoes (optional)
1 egg
1¼ cup dry bread crumbs or ravo
Vegetable oil or ghee for frying.

Soak bread in water for 10 minutes, remove from water and squeeze dry.
Mix together all INGREDIENTS, except bread crumbs, and oil. Cover and keep for 1 hour.
Divide mixture into 18 small balls and roll each ball in crumbs till lightly coated all over.
In a “kadhai” or deep frying pan pour enough oil or ghee for deep frying and heat to medium hot.
Gently fry the kebabs in it till nicely browned and well done. Drain and cool on paper towels and/or plate.

Kebab Serving Tips:
Serve with Dhansak or Dhunsak (aka Dhunsak, Dhansak) by placing over the brown rice in serving platter.
Make for Papri ma Kebab.
Insert into Syrian bread with lettuce, tomatoes and onions to make a sandwich.
Serve as an appetizer with wine.

Rita Jamshed Kapadia

Many thanks for your visit today from author Rita Jamshed Kapadia. Rita's Mega Cookbook "Parsi Cuisine Manna of the 21st Century" and 11 cookbooks in the Parsi Cuisine Series are available on Buy the printed Paperback or read the eBook Worldwide. To order autographed cookbook, email If you have purchased and cooked a dish from any of her cookbooks, please leave a review/comment here or on Amazon.