Djiboutian-style Stuffed Kababs

Ingredients

In this adaptation, the traditional Indian Bhara Kabab is infused with Djiboutian spices and flavors. The original recipe uses Indian spices like garam masala and coriander, while the Djiboutian version incorporates hawaij and baharat. Additionally, the cooking technique is modified to include grilling, which adds a smoky flavor to the kababs. We alse have the original recipe for Bhara kabab, so you can check it out.

• 500g (1.1 lb) minced meat (beef or lamb) 500g (1.1 lb) minced meat (beef or lamb)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon hawaij spice blend 1 teaspoon hawaij spice blend
• 1 teaspoon baharat spice blend 1 teaspoon baharat spice blend
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• Salt to taste Salt to taste
• Vegetable oil for grilling Vegetable oil for grilling

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 28g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the minced meat, chopped onion, minced garlic, ginger paste, hawaij spice blend, baharat spice blend, ground cumin, ground coriander, chili powder, fresh cilantro, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a small portion of the mixture and shape it into a small patty. Repeat with the remaining mixture.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Brush the grill grates with vegetable oil to prevent sticking.
5. 5.
   Place the kababs on the grill and cook for 4-5 minutes on each side, or until they are cooked through and have a charred exterior.
6. 6.
   Remove the kababs from the grill and let them rest for a few minutes before serving.
7. 7.
   Serve the Djiboutian-style Stuffed Kababs hot with a side of Djiboutian bread or rice.

Treat your ingredients with care...

• Minced meat — Ensure that the meat is well minced and free from any gristle or tough bits for a tender kabab texture.
• Hawaij spice blend — If you can't find hawaij, you can make your own by combining ground cumin, ground coriander, turmeric, and black pepper.
• Baharat spice blend — If baharat is not available, you can create your own blend using ground cinnamon, cloves, nutmeg, and black pepper.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the meat mixture.
• Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
• Serve the kababs with a squeeze of lemon juice for a tangy flavor.

Serving advice

Serve the Djiboutian-style Stuffed Kababs as a main course with a side of Djiboutian bread or rice. Accompany them with a fresh salad or yogurt sauce for a refreshing contrast to the rich flavors of the kababs.

Presentation advice

Arrange the grilled kababs on a platter, garnished with fresh cilantro leaves. Serve them alongside a bowl of yogurt sauce and a wedge of lemon for an inviting presentation.