Lacey kababs that is kababs rolled in egg are very popular with the Parsi community in India. The Parsis are India's largest Zoroastrian community - ancient Persians. The influence of Arabic led to a drop in the 'p' sound in the Persian language, changing "Parsi" to "Farsi" (the name by which the language is now known).
This peace loving genteel community are so much a part of India's secular fabric and are interwoven like colorful strands in a rich dari (rug).
Affectionately known by other communities as Paarsi baawaas they represent an entrepreneurial spirit, an overwhelming love for the Queen of England (so much so that most of them will stand up and salute at the television when the Queen shows, affectionately calling her "my Raani'), a love for western classical music and unique foods including their fish that is sweet and tangy.
These lacey cutlets traditionally made with ground goat (mutton) are just as delicious made with leftover chicken. The term 'lacey' because of the 'lace' that forms when the kababs are dipped in breadcrumbs and then in egg rather than the traditional method the other way around - egg first followed by breadcrumbs.
The result is a light airy coating that I love and makes a nice change to the crispy breadcrumb coating that we're all so used to.
Give it a go and what better way jazz up leftover cooked chicken?
Gather the ingredients - leftover cooked rotisserie chicken, yellow onion, fresh cilantro leaves, 'thai' green chilly, garlic cloves, fresh ginger root, potatoes, spices - salt, ground turmeric, red chilly powder, garam masala, vegetable or canola oil, eggs and breadcrumbs.
Prepare the ingredients -
Potatoes - Halve the potato. Do not not peel.In a pot of water, submerge the potato in water and cook with a lid on for about 15 minutes on medium high heat till soft, when pierced with a knife. Remove it from heat and let it cool.
Skin the potato and roughly chop. Set aside in a large mixing bowl.
Cooked Chicken - Remove the skin and bones form the chicken and shred.
Onion - Remove the skin and ends. Discard.
Cilantro - Separate the leaves form the stalks. Discard stalks and wash the leaves, draining all the water away.
Thai green chilly - Discard top and set aside.
Garlic cloves - Remove and discard skin and set aside whole.
Ginger root - Scrape the skin off and set aside.
Using a food processor, add the onion, chilly, ginger root, garlic cloves and cilantro leaves. Chop until fine.
Add the shredded chicken and spices and chop till fine and well combined.
Empty the contents of the food processor to the large mixing bowl with the potatoes.
Thoroughly stir the chicken and potatoes together with a spatula or large spoon. Taste and adjust seasonings.
Using a 1/4 measuring cup, scoop out the kabab mix and form into 1/2" thick ovals between clean hands.
Set aside on a baking sheet till all the mixture has been used up.
Assemble 2 bowls - one with eggs and the other with breadcrumbs. Beat the eggs and set aside.
In a flat bottom cast iron pan, heat oil for about 3 minutes on medium heat till very hot.
Move all three - the kababs, breadcrumbs and eggs near the stove.
Work in this pattern -
One kabab at a time - roll into the breadcrumbs - roll into beaten eggs - into the hot oil, in a single layer. Do not over crowd the pan.
Pan fry the kebabs for 2-3 minutes as a time till light golden brown on one side. Flip over and pan fry the kababs on the other side.
Remove the kababs to a kitchen paper lined cookie sheet or platter.
Continue till all the kababs have been pan fried.
Serve immediately with a side salad or vegetable though they taste just as good as room temperature.
I served mine with edamame and corn succotash. Yummy!
Bursting with fresh flavors from the ginger garlic and spices on the inside nestled in the delicate skin on outside, these make a delicious treat using a few ingredients on hand.
Escpecially perfect for a busy week night or on the go since they taste good even at room temperature or warmed up later for dinner.
Recipe for
Lacey Chicken Kababs
Preparation time - 15 minutes
Cooking time- 15 minutes
Serves 4-6
Shopping list
Leftover Rotisserie chicken (to yield 3 cups shredded meat)
1/2 large yellow onion
1 cup cilantro leaves
4 garlic cloves
1 " fresh ginger root
1 green 'Thai' chilly
1 tsp salt
1/2 tsp ground turmeric
1 tsp red chilly powder (adjust depending on strength of chillies & taste)
1/2 tsp garam masala
1-1/2 medium potatoes or 2 small potatoes
3 eggs
1 cup bread crumbs
1/2 cup vegetable or canola oil (not olive oil)
Preparation -
Potatoes - Halve the potato. Do not not peel. In a pot of water, submerge the potato in water and cook with a lid on for about 15 minutes on medium high heat till soft, when pierced with a knife. Remove it from heat and let it cool.
Skin the potato and roughly chop. Set aside in a large mixing bowl.
Cooked Chicken - Remove the skin and bones form the chicken and shred.
Onion - Remove the skin and ends. Discard.
Cilantro - Separate the leaves form the stalks. Discard stalks and wash the leaves, draining all the water away.
Thai green chilly - Discard top and set aside.
Garlic cloves - Remove and discard skin and set aside whole.
Ginger root - Scrape the skin off and set aside.
Method -
Using a food processor, add the onion, chilly, ginger root, garlic cloves and cilantro leaves. Chop until fine.
Add the shredded chicken and spices and chop till fine and well combined.Empty the contents of the food processor to the large mixing bowl with the potatoes.
Thoroughly stir the chicken and potatoes together with a spatula or large spoon. Taste and adjust seasonings.
Using a 1/4 measuring cup, scoop out the kabab mix and form into 1/2" thick ovals between clean hands.
Set aside on a baking sheet till all the mixture has been used up.
Assemble 2 bowls - one with eggs and the other with breadcrumbs. Beat the eggs and set aside.
In a flat bottom cast iron pan, heat oil for about 3 minutes on medium heat till very hot.
Move all three - the kababs, breadcrumbs and eggs near the stove.
Work in this pattern -
One kabab at a time - roll into the breadcrumbs - roll into beaten eggs - into the hot oil, in a single layer. Do not over crowd the pan.
Pan fry the kebabs for 2-3 minutes as a time till light golden brown on one side. Flip over and pan fry the kababs on the other side.
Remove the kababs to a kitchen paper lined cookie sheet or platter.
Continue till all the kababs have been pan fried.
Serve immediately with a side salad or vegetable though they taste just as good as room temperature.
Enjoy!
