Yield: 12 servings
Shells
Filling
Shells
Filling
Sidebar: In India, kebabs are variously shaped bite-size pieces of meats, fish, or vegetables that are either grilled, deep-fried, or cooked in a griddle. In the western world they are always considered chunks of meat or vegetables that are skewered and grilled.
This is a great "do-ahead" dish that can be re-heated in an oven before service. The crispy potato shells regain their crunchy exterior when re-warmed in a preheated 300 degrees F oven. Due to this fact alone, they lend themselves well to their freezer home for up to a month. To thaw place in a cookie sheet, still frozen, and re-heat in 300 degrees F preheated oven for 20 minutes or until warm in the center.
If you are averse to deep-frying, these kebabs can be pan fried in a skillet. Follow the same steps for assembling them. Heat a nonstick skillet with 2 tablespoons oil over medium heat; arrange as many kebabs as possible in a single layer without over-crowding. Cook underside 5 to 7 minutes until golden brown and crispy. Flip kebabs and cook other side 5 to 7 minutes until golden brown and crispy. Remove from skillet and drain on paper towels. Repeat with remaining kebabs.
Om Restaurant, Minneapolis, Minnesota
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