Spicy Cape Kebabs

Dave DeWitt Leave a Comment

From South Afirica come these delicious kebabs that are deliberately made small so that they fit the appeitizer designation.


  • 1 pound ground beef
  • 1 egg
  • 3 garlic cloves, crushed
  • 1/2 onion, finely chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons dhania (ground coriander)
  • 1 teaspoon ground ginger
  • 2 teaspoons garam masala
  • 1 tablespoon lemon juice
  • 1 to 1 1/2 fresh white bread crumbs
  • 1 small green chile, such as jalapeno, seeds and stems removed
  • Salt
  • Vegtable oil, for deep frying


Place the ground beef in a large bowl and add the egg, garlic, onion, spices, seasoning lemon juice, about 1 cup of the breadcrumbs and the chile.

Using your hands or a wooden spoon, mix the ingredients together until the mixture is firm.  If it feels sticky, add more of the breadcrumbs and mix again until firm.

Heat oil in a large heavy pan or deep fat fryer.  Shape the mixture into balls or fingers and fry, a few at a time, for 5 minutes or until well browned all over.

Using a slotted spoom, drain the kebabs and then transfer to a plate lined with paper towels.  Cook the remaining kebabs in the same way and then serve, if you like, with a spicy dip. 

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