Crispy on the outside soft and juicy on the inside, Kali kabob is a flavorful ground meat appetizer for any occasion.
Kaali Kabob is a common appetizer made especially in East Africa to break the fast (iftaar). Dipped in a tangy Tamarind or green Chutney along with a hot cup of Masala Chai, Kaali Kabob is a perfect pairing for a heavy evening snack. Kaali means black and the name is reflective of the color of the outside. The kabobs are fried to a dark brown color creating a crunchy layer on the outside while keeping the inside juicy.
Kabobs are typically made of any choice of meat, chicken, beef, lamb, goat..etc. The meat is marinated with some form of meat tenderizer (commonly ginger garlic paste or yogurt) along with spices to flavor the meat. Kabobs are formed in various shapes and sizes, from longer skewered ones like Seekh Kababs, or chunks of meat like Shish Kabob. Some are shaped in small meatballs, others like a flat burger patty. Kabobs can be barbecued grilled, baked in the oven, or cooked on the stove. There are many variations of kabobs.
While I have not heard of Kaali kabob in other places, I grew up eating it frequently in Kenya. This is a good basic recipe for beginners to try out a very unique version. You can easily make these a day ahead of even earlier and simply fry when ready. Great in an airfryer as well.
Makes: 24 small meatballs
Time: min 1 hour to marinate, 20 mins to fry
Ingredients:
- 1 lb of ground meat (chicken, beef, lamb, goat as you like). Chicken was used so the color inside is lighter in the photo.
- 1 cup of grated onion (not grinded to a paste)
- 1 tsp of Adu lasen (Ginger Garlic) Paste
- 1 green chili diced small, add more or less depending on how spicy you like it
- 3/4 tsp salt
- 1/2 tsp cracked black pepper powder
- 1 tbsp Dhana Jeera (Cumin Coriander) powder
- 1 tbsp Garam Masala powder
- 2 tbsp Seekh Kabob or Shish boti kabob Masala powder (I like the Shan or Laziza brands)
- 1 egg
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped fresh coriander leaves
- Oil for deep frying
- Be sure the ground meat is cleaned and completely drained. There should be no liquid at all.
- Mix together all the ingredients well till fully incorporated. Yes you will have to get your hands dirty!
- Roll into small meatballs about 1-2″ in diameter. Be sure they are rolled tight with no cracks on the outside surface. Make them small so they cook faster. If you have a small mini ice cream scoop it works well to make them all even size. (1 lb can make 24 meatballs). Set aside for min 1 hour or overnight in the fridge to marinate.
- Heat oil in frying pan on medium high. Once hot add a few at a time to the oil. Turn and fry on both sides till the outside is a dark brown about 10 mins. Be sure there is enough room for each piece to fry separately. It is normal for small bits of the onion on the outside of the kabobs to fall off in the oil, do not worry they are not breaking apart.
- Pull out on paper to drain the excess oil. Cut open one to be sure the middle is fully cooked.
- Serve hot with chutney of your choice.
Tips:
- With this recipe you can easily prep the meat, roll the meatballs ahead of time the prior day for entertaining. If you have a big batch, you can even freeze the raw marinated meatballs for future use. Then on the day off simply thaw at room temperature and fry them when ready to eat.
- If you have an Air fryer, this is a great option. Lay them in a single layer in the basket, spray lightly with some oil on the outside and air fry them till crispy golden to avoid deep frying.