Saint Lucian Style Yogurt Kebabs

Ingredients

In the original Indian dahi kebab recipe, the kebabs are typically made with hung curd (strained yogurt) and flavored with Indian spices like garam masala and chaat masala. However, in this Saint Lucian adaptation, we replace the hung curd with regular yogurt and incorporate local ingredients such as scotch bonnet peppers and fresh coconut to infuse the kebabs with the vibrant flavors of the Caribbean. We alse have the original recipe for Dahi ke kabab, so you can check it out.

• 2 cups (470ml) plain yogurt 2 cups (470ml) plain yogurt
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1/2 cup fresh coconut, grated 1/2 cup fresh coconut, grated
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 scotch bonnet pepper, seeded and finely chopped 1 scotch bonnet pepper, seeded and finely chopped
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt, to taste Salt, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• Lime wedges and chopped cilantro, for garnish Lime wedges and chopped cilantro, for garnish
• Tamarind chutney, for serving Tamarind chutney, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the yogurt, mashed potatoes, grated coconut, breadcrumbs, chopped onion, minced garlic, chopped scotch bonnet pepper, chopped cilantro, ground cumin, ground coriander, turmeric powder, and salt. Mix well until all the ingredients are evenly combined.
2. 2.
   Shape the mixture into small patties or kebabs.
3. 3.
   Heat vegetable oil in a frying pan over medium heat.
4. 4.
   Fry the kebabs in batches until golden brown and crispy on both sides. This should take about 3-4 minutes per side.
5. 5.
   Once cooked, transfer the kebabs to a paper towel-lined plate to remove any excess oil.
6. 6.
   Serve the Saint Lucian Style Yogurt Kebabs hot, garnished with lime wedges and chopped cilantro. Serve alongside tamarind chutney for dipping.

Treat your ingredients with care...

• Coconut — Use fresh grated coconut for the best flavor. If fresh coconut is not available, you can use unsweetened desiccated coconut as a substitute.

Tips & Tricks

• To make the kebabs spicier, you can increase the amount of scotch bonnet pepper or add a pinch of cayenne pepper.
• If the mixture is too soft to shape into kebabs, refrigerate it for 15-20 minutes to firm up before shaping.
• For a healthier alternative, you can bake the kebabs in a preheated oven at 180°C (350°F) for 20-25 minutes, flipping them halfway through.

Serving advice

Serve the Saint Lucian Style Yogurt Kebabs as an appetizer or as a main course accompanied by rice or flatbread. They pair well with a fresh green salad or a side of roasted vegetables.

Presentation advice

Arrange the golden-brown kebabs on a platter, garnish with lime wedges and chopped cilantro. Serve the tamarind chutney in a small bowl on the side for dipping.