These are my mother-in-laws famous beef kababs that are eggless and gluten-free. These freezer-friendly kababs are juicy, succulent and full of flavor.
These kababs pack a punch of flavor without using any boxed spice mix. The flavor comes from spices, that are roasted and grinded before being added to the minced meat. Usually eggs are added to the mix to bind it all together. In this recipe we use besan (chickpea flour), which acts as a binding agent, while keeping the kababs very soft and juicy.
How long can you store the kababs?
I always make these kababs in big batches, and freeze them after shaping. These stay good in the freezer in an airtight container for up to a month. Make sure to put a baking sheet between each layer of kababs to prevent them from sticking to each other. This makes it easy to take them out individually, as and when required. You can put the kababs directly to a heated frying pan with some oil, without having to defrost them. Fry them on medium low heat to make sure they cook from inside as well.
If you plan to consume the kababs within a day or two, you can shape and store them in an airtight container in the fridge. Fry just before consumption.
How to serve the beef kababs?
These kababs are very versatile and could be served in a number of ways.
- Serve them along with a spicy coriander and mint chutney as snacks or appetizers.
- Use these kababs for making sandwiches or wraps.
- Add these kababs as a side to your rice dishes.
- They also make for a fulfilling breakfast option, alongside eggs.
- You could serve them with these spelt flour spinach parathas to make a fulfilling meal.
- Chopper (could also do without)
- ½ cup Gram/ chickpea flour (Besan)
- ¼ cup rapeseed oil (any other oil of preference) for frying
- 1 Tbsp cumin seeds
- 1 Tbsp coriander seeds
- 7-8 cloves
- 1 tsp black peppercorns
- 1 cinnamon stick (3-4 cm)
- 6-7 green cardamom
- 2 black cardamom (split and take the seeds out, discard outer covering)
- 2 dried red chilies
- 1 big red onion
- 3-4 green chilies
- a handful fresh coriander
- 800 grams minced beef (80% lean)
- 1 Tbsp ginger-garlic paste
- 2 tsp salt
- Put a pan on medium heat. Add the chickpea flour (besan) to the pan and dry roast it until it changes to a light brownish color. Keep stirring for even roasting. This will take about 5 minutes. Transfer the roasted chickpea flour to a separate bowl and keep aside.
- Now, add a few drops of oil to the pan on medium heat and add all the dry spices. Roast them for about 3 minutes, stirring continuously. Remove from the pan and allow to cool down.
- In the meanwhile, chop the onion, green chilies and coriander very finely. I use an electric chopper to save time.
- When your roasted spices have cooled down, transfer them to a grinder and make a coarse powder.
- Take your minced meat into a big bowl. Add the roasted chickpea flour (besan), roasted ground spices, chopped onion and herbs, ginger-garlic paste and salt. Mix it well with your hands, until everything is well incorporated into the minced meat.
- Shape the kababs by pressing and rotating them between your hands. Make elongated shaped kababs for your rolls. Smooth out the edges.
- If freezing: Place the shaped kababs into an airtight container in a single layer. Put a sheet of baking paper (cut to fit the container), then add another layer of kababs. Repeat for all the layers. Cover and freeze for up to a month.
- If consuming right away: Put to fry into a heated frying pan with some oil. Fry on both sides on medium heat for about 3-4 minutes until brown.
- When frying frozen kababs: put them directly onto a heated frying pan with some oil (without defrosting beforehand). Fry them on medium low heat to ensure that they cook from inside too. Fry until they turn light brown on each side (about 5 minutes each side).
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