Zaiqa

Galouti Kabab – Melt in mouth Kababs

Posted on May 11th, 2012 by Mona ©copyrighted in Amchur powder, Coriander seeds, Cumin seeds/Zeera, Garam masala powder, Lamb/Beef/Mutton/Veal/Sheep, Red Chilli powder, Salt/Namak, Sun-Dried Tomatoes, Turmeric/Haldi, Yellow Onion/Pyaaz | 17 Comments » 8,758 views

I am a big fan of kababs, be it sheekh kabab or tikka kabab or kofta kabab. I cannot resist them. I also love to cook kababs for potlucks, get togethers and parties. My guests are often served kababs as appetizers.

The fact that I like perhaps the most about kababs is that you can play with the ingredients and make your own flavor combinations. There is no limit to it. This time I added sundried tomatoes to kababs and the subtle tangy taste they imparted was wonderful. I also discovered an easy trick to make melt in mouth kababs, longer marination time! It works wonders, try it for yourself.

SunDried Tomatoes Galouti Kabab – Melt in mouth Kababs

Ingredients:

Lean Veal minced meat – 2 lbs
Onion – 2, small, finely chopped
Red chilli powder – 1 tbsp
Ginger garlic paste – 2 tbsp
Salt – to taste
Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Amchur powder – 1 tsp
Sun dried tomatoes in oil – 2, chopped fine
Garam masala powder – 1 tbsp

Method:

1. Add all the ingredients in a mixing bowl and mix it all thoroughly using your hands. Cover the bowl using aluminium foil and let marinate in the refrigerator for two nights.
2. Take lime size balls from the meat mixture and roll them into smooth balls. Flatten the balls into a small patty shapes and arrange on a aluminium foil lined and lightly oiled rimmed baking sheet.
3. Broil/grill them for 10-15 minutes per side and they are done. Serve as appetizer or along with Naan and Pulao as meal.

Luv,
Mona

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1. familycook Says:
   May 12th, 2012 at 10:26 am

   Mona, the kababs look delicious and yes, longer marination does make them softer.

2. Priya Says:
   May 14th, 2012 at 3:46 am

   Yummy kababs,drooling rite now here.

3. SproutsOfSpring Says:
   May 15th, 2012 at 2:32 pm

   Really liking the interesting combination of ingredients used in these kababs.

4. Ambreen Says:
   May 18th, 2012 at 6:30 am

   WOW!!! It made my mouth water, looks absolutely wonderful!

5. Roy Says:
   May 20th, 2012 at 9:53 am

   I’m looking forward to trying this recipe. Unfortunately, can’t get ground veal easily so I want to substitute lamb.

   I have a questionon kebabs in general. i like to grill kebabs on skewers over fire. But the kebabs keep falling off the skewer even though they’re packed tightly. Any tips on solving this headache?

   Roy, the meat mixture for kababs should be very dry, that is as less moisture in it as possible. You can add binding agents in the mixture like eggs or bread crumbs.

6. notyet100 Says:
   May 22nd, 2012 at 6:42 pm

   Wow the kabobs look delicious,,,:)

7. Cooker Says:
   May 23rd, 2012 at 2:33 am

   Looks great!
   I am always bad with guessing the amount of salt in kababs therefore they are usually not salty enough but sometimes too salty.Can you tell me approximately how much salt you put in your two pounds of meat?

   Thanks!

   Hello Cooker, approx 2 tsp should be good.

8. Jagruti Says:
   May 24th, 2012 at 1:09 am

   Such a quick and easy recipe Mona..and very sure it tastes out of the world too.
   I would guess minced chicken will change the flavor quite a bit but thats the best choice for me.

   Also, is marinating the mixture for 2 nights mandatory or that’s changeable?

   Jagruti, you can marinate the mixture for just 1-2 hours as well if you are in a hurry.

9. Asiya Says:
   May 24th, 2012 at 11:16 am

   I’ve never thought of adding sundried tomatoes to kebobs before. Will have to give this a try soon. Thx for sharing!

10. torviewtoronto Says:
    May 24th, 2012 at 6:09 pm

    delicious flavours looks wonderful

11. rubeena Says:
    May 27th, 2012 at 7:59 am

    wer do u get sundried tomatoes in india??wats d procedure of makin dem at home???

    Rubeena, cut slightly thick slices of ripe red tomatoes, then season them lightly with salt and pepper if you wish. Place the slices on a tray. Place the tray in hot sun for a few days until they are nice and dry.

12. lubna Says:
    May 27th, 2012 at 2:15 pm

    Asak Mona,
    I’d like your permission to submit this recipy for our islamic magazine Siraj that will be published at the end of year.
    Please let me know if I have your permission.
    Thanks
    Lubna

    Lubna, please read my email for more details.

13. Ansh Says:
    May 29th, 2012 at 6:39 pm

    This looks incredibly delicious!! I love adding sundried tomatoes to meats.Brings out an incredible flavor depth.

14. sana Says:
    June 25th, 2012 at 7:28 am

    Assalamualaikum mona…
    i was wondering if ders any substitute for sun dried tomatoes. livinf in an apartment i dnt thnk i can make them at home and then m not sure where to look for them. so anythng elkse for the same taste. thankz.

15. fa Says:
    July 26th, 2012 at 4:14 am

    Salam Mona. Ramzan Mubarak. Jzka fot the great recipes. I wanted to make sure that this recipe did not hsve any ginger gsrlic paste in it. How do you eliminate the meaty flavor then? Thanks.

    WaAlaiKumAsSalaam Fa, I apologise I forgot to add it in the ingredients list. I have now updated the post.

16. Ayesha Says:
    July 28th, 2012 at 2:51 pm

    Asak, do we use kheema for this and if yes then do we grind it with other ingredients?

    Thank u

    WaAlaiKumAsSalaam Ayesha, you can use keema or mutton for this recipe. If you are using keema, there is no need to grind, but if you are using mutton, grind it with other ingredients.

17. shahnaz Says:
    February 10th, 2013 at 4:57 pm

    Salam Mona,

    Can you mix and freeze these for later or should one cook and freeze for later?

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