As much as I dream about hosting my own show on the Food Network, I have to admit I really don’t cook all that often. It’s probably (no, definitely) because I live with my parents and I get to come home to a warm meal cooked by mom almost every day. (Thanks, Mom!) However, whenever I do cook, I usually cook Indian food and whenever I cook Indian food, I usually cook kebobs, or as my non-Indian friends call them, Indian meatballs.
Kebobs are a quintessential go-to dish because they are healthy, relatively easy to make, and ideal to store away in the fridge and dine on all week long. When served with rice and daal (which happens rarely now that I tend to function in low-carb mode) kebobs are the ultimate comfort food. They remind me of lazy Sunday lunches at my Granny and Papa’s in Bombay and quick weekday dinners with my family growing up in Foster City, California.
My version of kebobs consists of ground meat (usually beef, turkey, or a mixture of both) mixed in with a variety of veggies and spices and rolled into neat little balls. They are then barbequed, fried, or oven-baked. We often serve them with kachumbar salad, a salad of onions, tomatoes, cilantro, and lime, and rotis, better known as Indian tortillas. Whenever I go visit my husband I (I know, I know, I’m married and living with my parents … that’s a whole ’nother story) I cook him a batch of kebobs to last him the week. They freeze incredibly well and are perfect to microwave for a quick dinner when you come home ravenous from the office.
While I wish I had more time to stretch my culinary wings, kebobs are a delicious dish that always keep me coming back for more and reminiscing of the days gone by.
Next in the My Go-To Dish Series: Eureka! I Have Cooked It!
Recipe: Killer Kebabs Straight from Bombay
The Not-so-Foreign Origins of Foreign Foods
From Gujrat to Glasgow: Breakfast Around the World
Can You Train Your Tongue to Tolerate Spicy Foods?