Ginger and Mint Kabobs with Cilantro Chutney from Saffron Spices - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Ginger and Mint Kabobs with Cilantro Chutney from Saffron Spices

The nostalgic flavor of fresh ginger and mint is an invitation to open all the senses.
Serves 2 - 4


1 pound (yields 8 to 10 kabobs) Ground turkey         
2 tablespoons Olive oil        
2 teaspoons Touch of India spice        
1 teaspoon or to taste Salt        
2 teaspoons, minced Ginger        
2 seeded, finely chopped Green chilies        
2 finely chopped Scallions with green tops        
1/2 cup finely chopped (save 1 tbsp. for garnish) Mint leaves (fresh)        
1 teaspoon Lemon juice (fresh)        
1 egg white Egg        
1 tablespoon Gram flour (Besan)


  •  In a mixing bowl, combine all the ingredients except oil and gram flour.  Mix well.
  • Wet your hands so the meat won¹t stick. Make 8-10 balls approximately 1 and 1/2 inch in diameter Roll balls into sausage-shaped kabobs. Each kabob should be 2-3 inches long and 1 inch in diameter.
  • Place kabobs on a cooking sheet, cover with plastic wrap and refrigerate for 1 hour.  When ready to cook, sprinkle gram flour over kabobs using a fine strainer.
  • Heat a heavy-bottomed sauté pan.  Add olive oil.
  • Sear a few kabobs at a time over medium-high heat. Shake the pan and roll kabobs back and forth until the meat turns dark golden brown. 
  • Repeat the process until all the kabobs are done. Keep seared kabobs warm in a separate dish (add extra oil to the pan if needed). 
  • After the last batch is done, return all the kabobs to the pan. Turn the heat on high, and, as the kabobs begin to sizzle; cover the pan, turn the heat off and let sit for 10 minutes.
  • When ready to serve, turn the heat on high for a few seconds for the juices to evaporate. Pat kabobs dry on a paper towel and transfer them to a serving dish. Sprinkle with saved mint and serve with chutney of choice.

NOTE: This recipe can also be made with ground beef or chicken.


Cilantro Chutney

Cilantro chutney is a universal dipping sauce to complement any dish and/or appetizer.
Makes 1 cup


2 cups, chopped with stems* Cilantro (fresh)       
1/2 cup, seeded and chopped Green bell pepper      
3 tablespoons Lemon juice (fresh)      
1 tablespoon Lime juice (fresh)      
2 medium, seeded Green chilies       
2 whole, chopped Scallions with green tops      
1/2 teaspoon Sugar      
1/2 teaspoon Salt      


  • Put all the ingredients into a blender. Blend them until the mixture is smooth. Add water as needed. The mixture should be smooth, not watery.
  • Transfer the mixture to a bowl; cover and refrigerate until ready to serve.

TIP: To make cilantro yogurt chutney, leave 1 tablespoon of chutney in the blender. Add a cup of plain yogurt and a 1Ž2 teaspoon of sugar. Blend the mixture lightly and salt to taste.

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