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Thai Kebab Koobideh

It’s a flavor fiesta!

Cooking Time: 25 MIN

Serving People: 2 PEOPLE

Thai-Kebab-Koobideh

Ingredients
for Thai Kebab Koobideh

  • BE yellow curry paste 35g.
  • Lamb 200g.
  • Salt 1/2 Tsp.
  • Sugar 1/2 Tbsp.
  • Onion 1/2 pce.
  • Egg 1 pce.
  • Fresh coriander leaves 1 handful.
  • VG oil 2 Tbsp.
  Cucumber Salad
  • Yogurt 1 cup.
  • Cucumber 1/2 pcs.
  • Onion 1/2 pce.
  • Tomato 1/2 pce.
  • Coriander 1 Tbsp.
  • Mint 1 Tbsp.
  • Salt 1/4 Tsp.
  • Pepper 1/4 Tsp.
  Chutney Mint Sauce
  • Vinegar 80g.
  • Sugar 70g.
  • Salt 4g.
  • Garlic 16g.
  • Mint 1/2 handful.
  • Coriander root 4 stem.
  • Coriander 1/2 handful.
  • Ginger 1 Tbsp.
  • Green chili 1 Tbsp.
Yellow Curry Paste 220g

Yellow Curry Paste 220g

฿129.00

SKU: BE-016
Category:

How to cook Thai Kebab Koobideh

Follow these easy steps to bring authentic Thai flavors to your dishes.

  • STEP 1
    • In a mixing bowl, combine together the ground lamb with the egg yolk, BE yellow curry paste, salt, sugar, chopped onions and coriander leaves.
  • STEP 2
    • Heat vegetable oil in a frying pan.
  • STEP 3
    • Shape the lamb mixture into small patties and sear them into the hot frying pan or a grill.
  • STEP 4
    • Cucumber Salad: Mix together the yogurt, diced cucumber, chopped onions, diced tomatoes, coriander leaves and mint in a bowl. Stir until well combined and season with a sprinkle of salt and pepper.
  • STEP 5
    • Chutney Mint Sauce: In a saucepan, bring vinegar to a boil and then add sugar and salt. Turn off the heat once they are completely dissolved and set aside to cool down.
  • STEP 6
    • In a mortar, pound the coriander roots, ginger and garlic first until they're combined, then add Green chili, coriander leaves and mint to the mixture to be roughly pounded together.
  • STEP 7
    • Serve the kebabs with the cucumber salad and Chutney mint sauce on the side as a dip.

Chef’s Tip

Serve the kebabs with the cucumber salad and Chutney mint sauce!

Master Chef Nooror

Master Chef Nooror

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