Baked Pâté-Kebabs

Name: Baked Pâté-Kebabs
Yield: serves 8 as an appetizer, 4 as a main course
Ingredients: 1 pound ground turkey (an equal mixture of dark and light meat is best); 2 tablespoons finely chopped fresh mint; 2 tablespoons finely chopped cilantro; 2–3 cloves garlic, put through a garlic press; 3/4–1 teaspoon cayenne pepper, or to taste; 4 teaspoons plain yogurt; 1 teaspoon salt; 1 1/2 teaspoons store-bought garam masala; 1 teaspoon ground coriander; 4 tablespoons very finely chopped onions; 1 egg, lightly beaten

December 9, 2011

Before cooking, the meat-spice mixture requires a rest in the refrigerator to bring all the flavors together and to give the kebabs their requisite melt-in-the-mouth tenderness. If you cannot get a baking pan of just this size, something a bit smaller or a bit larger will do. (You could also use a 6-inch-square cake tin and cut the kebabs into rectangles—in which case, bake for only 30 minutes.) Serve these pâté-like kebabs with drinks, offering flatbread pieces or crackers to eat them with, or serve them as part of a meal with vegetables or salads. They need an accompanying chutney, such as the Peshawari Red Pepper Chutney, page 243, or the Bengali-Style Tomato Chutney, page 244.

Recipe notes

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