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 “karhai” or deep frying pan pour enough oil or ghee for deep frying and heat to medium hot.

Gently fry the kababs in it till nicely browned and well done. Drain and cool on paper towels and/or plate.

Instead of frying the meat can be skewered over a wooden skewer and grilled to make Shikh Kababs. (see photo above)

Serving Tips:

Serve with Dhansak or Dhunsak (aka Dhunsak, Dhansaak) by placing over the brown rice in serving platter.

Add to Papri to make Papri ma Kavab.

Insert into syrian bread with lettuce, tomatoes and onions to make a  sandwich.

Serve as an appetizer with wine.