I didn’t really intend writing a post on this dish but there were a lot of requests for the recipe – and so here goes.
Chopped Cilantro Stems and also the leaves
1/2 crushed whole coriander sees
1/2 tsp cayenne pepper or to taste
1 tsp. cumin powder
salt to taste
3-4 cloves crushed garlic
1 TBS minced fresh ginger
Brown in a little oil in a skillet. You can brown the kebab and finish in the oven if you like. I just like to finish cooking it on the stove.
Cut into rounds and soak in sugar, salt and vinegar. Keep in a jar from a day, up to a few weeks.
My pickles were rather young and so I added them to the skillet. The turkey kebabs get the flavor of the onions and the onions soften a tad bit.
Serve hot with any flat bread like roti, naan or pita bread.
You can also make a side of raita – yogurt with salt and grated cucumber.
This recipe can of course be made with any minced meat.
Until I cook again!