This is inspired by having eaten the best @ Kebab Hospital. This recipe is not theirs so don’t expect the same taste unless you go there and have it grilled over smoking hot coals.
6 tablespoons of yoghurt
1 tablespoon of chickpea flour
4 tablespoons of olive oil
2 spring onions white and half of the green stems cut crossways
3 tablespoons finely chopped fresh coriander
450g of minced meat, lamb or turkey
1 tablespoon of fresh ginger
1 tablespoon whole cumin seeds
1/4 teaspoon cayenne pepper
3/4 tablespoon salt
3/4 tablespoon ground black pepper
4 cloves of garlic crushed
2 fresh hot green bird’s-eye chillies – chopped finely
Step 1. strain the yoghurt one day in the fridge with a muslin cloth.
Step 2. Place Chick-pea flour in a cast iron pan and make it golden brown over a medium heat. Remove the flour from the hot pan.
Step 3. Oil the pan and stir fry the onions and then remove into a clean bowl and let cool.
Step 4. Add drained yoghurt and the ingredients and refrigerate for 8 hours.
Step 5. Take the marinated meat and shape into 10cm patties.
Step 6. Cooking is your choice – pan fry, or BBQ but pay careful attention to the binding.