Kebab Roll With Green Chutney (by chef Zakir): Recipe

The word kebab (کباب) is ultimately from Persian but originally meant fried meat, not grilled meat. The Arabic word possibly derives from Aramaic כבבא kabbābā, which probably has its origins in Akkadian kabābu meaning “to burn, char”. In the 14th century, kebab is defined to be synonymous with tabahajah, a Persian word for a dish of fried meat pieces.

Ingredients Of Kebab Roll

• 250 gm mince
• 1 onion
• 1 piece ginger
• 4 green chilies
• 1/4 bunch fresh coriander
• 1 tsp all spices (garam masala)
• Salt to taste
• 2 tbsp oil

For Parathas

• 1 cup flour
• 1 cup white flour
• Salt to taste
• 2 tbsp ghee
• Water as required

For Chutney

• 1/2 bunch coriander
• 4 green chilies
• 1 onion
• 1/2 bunch mint leaves
• 1 tomato
• 1 tbsp crushed red chili
• Salt to taste
• 1/2 cup tamarind paste

Method Of Kebab Roll

• Put mince, onion, green chilies, ginger, coriander, salt and all spices in chopper. Process it till all things are combined.
• Now make shape of long siekh kebabs. Heat a very little oil in pan and shallow fry the kebabs covered on low heat till all the water of mince dries and kebabs are done. Cook at least for 10-25 minutes.

Method Of Parathas

• Take all flours and add ghee and salt in it. Knead it in a dough and put it aside for 1 hour. Make round parathas with the help of rolling pin and grease the pan and cook the parathas.

Method Of Chutney

• Grind all ingredients of chutney with very little water in grinder. Chutney should be thick in consistency.
• Now take paratha and put 3 kebabs in it. Pour chutney on it and roll it. Cut the roll from center and serve hot with salad of your choice…enjoy:)

Tip: Kebabs should be long in shape because they will shrink in size when they are cooked.

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