Monday 8 October 2012

Armenian Kabab Recipe

Armenian Kebab

A great Appetizer / Snack for a cocktail party which can be made ahead of time and fried just before serving. I used minced chicken but you can use any minced meat. Try this with your choice of meat when you plan a party next time.....

Armenian Kebab Recipe

Armenian Kabab
(Recipe from Mrs. B. F. Varughese’s Recipes For All Seasons)
Cooking time ~20 mints
Chicken Kabab RecipeYield ~ 20-22 small kababs
Raw minced meat – 400gms
Minced ginger- ½ tsp
Minced green chillies – ½ tsp
Minced onion – ½ cup
Curd / Yogurt – ½ cup
Minced celery – 2 tsp
Cumin seeds – ½ tsp
Chilli powder – ½ tsp
Mint and coriander leaves, chopped fine – 2 tsp each
Egg – 1
Salt ti taste
Oil for frying
  • Heat 2 tsp oil in a pan and sauté the minced meat, onions, ginger, green chillies and celery. 
  • Add yogurt and salt and cook till it is dry. 
  • Remove from fire. 
  • Grind the cooked meat with cumin seeds and chilli powder without water and mix with mint and coriander leaves and beaten egg. 
  • Form into marble sized balls (wet your hands with little water if the ground meat is sticky) .
  • Deep fry in oil and serve.
Meat Kabab Recipe

Kebab Recipe

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  1. Looks so good, i love them would be indeed delicious with drinks, other than the celery all the ingridients like indian chicken balls.

  2. Cute balls,love the recipe,yum

  3. Fantastic starter, feel like having some.

  4. OMG...what a wonderful presentation sapna....this is the first time am seeing ur did i miss it all these days....keep up...:)

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  6. Fabulous recipes. Tried a few of them. Rice Wine came super. So did the Orange Wine. Please post the recipe for how to make 'APPLE CIDER VINEGAR'.


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