Kabab Kishmish (Raisin Kabab)

Prep time: 15 mins
Cook time: 1 hr
Ready in: 1 hr 15 mins
Yields: 20 kababs


5 medium potatoes washed

For rice
1 cup rice
1½ cups water
½ teaspoon salt

For filling
2 tablespoons oil
2 tablespoons finely chopped onions
2 cups raisins

For kababs
2 pounds ground beef
1 large onion peeled and grated
2 teaspoons salt
1 teaspoon turmeric
½ teaspoon ground black pepper
2 eggs
8 ounce bread crumbs
½ cup oil


Place potatoes in a medium size pot. Fill with enough water to cover the potatoes, cover. Bring to a boil. Lower heat to medium low, cook for 15 to 20 minutes or until potatoes are fork tender. Drain and let cool. Peel and grate the potatoes.

Add rice, 1½ cups water and ½ teaspoon salt to a small pot. Bring to a boil. Lower heat to medium low. Cover, cook for 15 minutes. Take off heat. Set aside to cool.

Heat 2 tablespoons oil in a small nonstick skillet over medium high heat. Add 2 tablespoons chopped onions. Fry for 4 to 5 minutes or until fragrant and slightly golden. Stir in raisins. Take off heat and set aside.

Add ground beef, rice, potatoes, onion, salt, turmeric, pepper and eggs to a large bowl. Using your hands mix all the ingredients together until well combined. The mixture should feel sticky.

Pour bread crumbs into a shallow bowl. To form the kababs, take about ½ cup of the meat mixture, form into a ball. Make a hole in the center, fill with 1 tablespoon of onion and raisin mixture. Shape into ½-inch thick round kababs. Coat with bread crumbs. Repeat until all the meat mixture is done. Wetting hands in a bowl of warm water before forming the kababs prevents the meat mixture from sticking to the hands.

Heat 1/2 cup oil in a large nonstick skillet over medium heat. Brown the kababs on both sides, about 4 to 5 minutes per side. Transfer to a baking sheet.

Preheat oven to 350 degrees. Bake kababs in the oven for 40 minutes, turning them over half way through baking. Kababs can be served hot or cold.