December 2, 2010

Kebabs with Sumac Yogurt Dip

This recipe of mine comes in very handy. I make them in bulk and freeze them. On the days when I am really tied up with things or dont feel like cooking I take resort to this easy yet tasty and healthy recipe.   


For the Kebabs
3.5 lb Ground Turkey (Lean 93/7)
15 Garlic cloves
3 inch Ginger
⅓ Big Red Onion
1 Egg
1 tsp Turmeric
1 tsp Garam Masala
1 tsp Pepper
1 ½ tsp salt
5 tsp Tandoori masala
1 tsp Chat masala

For the Dip
2 cup Greek yogurt
1 tsp Sumac (Available at Mediterranean stores)
¾  tsp Chat Masala

Kebabs : Finely chop the onions, ginger,garlic and cilantro. Mix all the ingredients together and shape them like brats (4” * 1”). Arrange these kebabs in a cookie sheet lined with aluminium foil so that they don't stick to the cookie sheet while freezing. Cover with another aluminium foil and freeze. Once these kebabs are frozen, take them out and individually wrap each kebab with foil or cling wrap so that they don't stick to each other. Put these kebabs in a ziploc bag in freezer.

Cooking the kebabs : Heat oil a non-stick skillet and cook the kebabs until they are browned on all the sides (about 10 mins). If you want even browning on the kebabs broil the kebabs in the oven for 5 mins.

Dip: Mix the yogurt, sumac and chat masala together. Add salt if necessary.

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