In cooking you’ve got to take an adventure by trying out new and different foods. Here is an easy egg kebab recipe that you can begin with.
Extra-virgin olive oil
1 large onion, 1/4-inch dice
2 cloves garlic, smashed and chopped
Pinch crushed red pepper
250g ground beef
250g ground veal
250g ground pork
2 large eggs
1 cup grated Parmesan cheese
1/4 cup finely chopped fresh dhania leaves
1 cup breadcrumbs
1/2 cup water
2 eggs beaten
1 cup wheat flour for dusting
Enough oil for frying
First, coat a large sauté pan with olive oil, add onions and bring to a medium-high heat. Season the onions generously with salt and cook for about five to seven minutes. Ensure the onions are very soft and aromatic but have no color. Add the garlic and the crushed red pepper and sauté for another one to two minutes then turn off heat and allow to cool.
Second, in a large bowl mix the meats, eggs, Parmesan cheese, dhania and breadcrumbs. It works well to squeeze the mixture with your hands. Add the onion mixture and season generously with salt and squeeze some more. Add the water and do one final squeeze. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn’t it is probably missing salt, so add some more.
Third, if you like the seasoning go ahead and roll into desired ball sizes and shape them into sausages using your hands. Meanwhile put the eggs for coating in a deep plate and flour in another plate. Dip the meat sausages into the flour shaking off any excess flour then dredge or coat them into the eggs making sure all parts are well coated.
Finally, fry them in hot oil (177oC) for about two minutes. Remove, dust again in the flour then pass them through the eggs and deep fat fry them again for about a minute to get a fluffy second coat. You can repeat the process again to get a third and a fluffier coat if you like. Serve hot with a side salad or fries.
NB: Ensure the oil is hot enough before you put the kebabs, or else it will soak in so much oil and get an awful taste. As for the meats you can use just one type – either 750g lamb, beef, pork or chicken.
Deep fat frying is a dry heat cooking method. It’s considered dry because no water is used, unlike poaching, microwaving, or simmering. When deep-frying, choose your cooking oil carefully. Oils with high smoke points (those which do not break down at deep frying temperatures) are best. Peanut oil, safflower oil, sunflower oil, and canola oil are some good choices.
Choose a deep, heavy skillet to fry with because it leaves a headspace as a safety margin when the oil bubbles up as the food is added. Make sure that the food you’re going to fry is dry. Letting it sit on a paper towel, or coating it in flour or breadcrumbs is a good way to ensure this. Let the coated food sit on a wire rack for 20-30 minutes so the coating dries and sets.
Watch the food carefully as it cooks, regulating the heat and if necessary keep the oil temperature between 177 and 190 degrees. When the food is browned according to the time given in the recipe, remove it with a slotted spoon or a heavy stainless steel sieve with a long handle and drain it with paper towels.
CHEF’S NOTE: Chapatis are a versatile food that can be cooked with different ingredients and served alongside with different beverages, including your favourite glass of Minute Maid Pulpy Orange. Minute Maid Pulpy Orange is packed with real fruit pulp with a delicious, thick, taste that appeals to our warm nature.