Crispy Kebab Rolls
Crispy Kebab Rolls
Ingredients
For the Kebab Mixture
- 500 grams ground beef
- 1 onion, chopped
- 1 egg
- 2 tablespoons breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 cup fresh parsley, chopped, as desired
For the Sauce
- 3 tablespoons mayonnaise
- 1 tablespoon chili sauce, or ketchup
- 1/2 teaspoon garlic powder
- 1 pinch salt
For Assembly
- 1 sheet puff pastry
- 4 cheese slices, e.g., cheddar or mozzarella
For Coating & Frying
- 1 egg, beaten
- 1 cup breadcrumbs, for coating
- 2 cups oil, for frying, as needed
Instructions
- 1
In a large bowl, combine the 500 grams of ground beef, 1 chopped onion, 1 egg, 2 tablespoons of breadcrumbs, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of paprika, 1/2 teaspoon of cumin, 1/2 teaspoon of garlic powder, and the chopped fresh parsley. Mix all the ingredients thoroughly by hand until well combined. Form the mixture into small, elongated kebab shapes.
ā±ļø 10 min
- 2
Heat a small amount of oil in a pan over medium heat. Fry the formed kebabs until they are golden brown and cooked through on all sides. Remove from the pan and set aside to cool slightly.
ā±ļø 8 min
- 3
In a small bowl, combine 3 tablespoons of mayonnaise, 1 tablespoon of chili sauce (or ketchup), 1/2 teaspoon of garlic powder, and a pinch of salt. Stir well until the sauce is smooth and evenly mixed.
ā±ļø 3 min
- 4
Take a sheet of puff pastry and unroll it. Cut the puff pastry into rectangular strips (approximately 10-12 cm wide). Place one cooked kebab on one end of a pastry strip. Spread a small amount of the prepared sauce over the kebab. Place a slice of cheese (such as cheddar or mozzarella) on top of the sauce and kebab. Carefully roll up the puff pastry tightly around the kebab, sauce, and cheese, sealing the edges. Repeat this process for all the kebabs.
ā±ļø 12 min
- 5
In one shallow dish, beat 1 egg. In a second shallow dish, place a generous amount of breadcrumbs. Dip each rolled kebab first into the beaten egg, ensuring it is fully coated. Then, transfer it to the breadcrumbs, coating it completely and pressing gently to make the breadcrumbs adhere.
ā±ļø 7 min
- 6
Heat a generous amount of oil in a pan or deep fryer over medium-high heat. Fry the coated kebab rolls in the hot oil until they are golden brown and crispy on all sides.
ā±ļø 10 min
- 7
Remove the fried kebab rolls from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve the crispy kebab rolls hot, optionally with additional sauce for dipping.
ā±ļø 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Kebab Rolls
For the Kebab Mixture
- 500 grams ground beef
- 1 onion, chopped
- 1 egg
- 2 tablespoons breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 cup fresh parsley, chopped, as desired
For the Sauce
- 3 tablespoons mayonnaise
- 1 tablespoon chili sauce, or ketchup
- 1/2 teaspoon garlic powder
- 1 pinch salt
For Assembly
- 1 sheet puff pastry
- 4 cheese slices, e.g., cheddar or mozzarella
For Coating & Frying
- 1 egg, beaten
- 1 cup breadcrumbs, for coating
- 2 cups oil, for frying, as needed
Instructions
- 1
In a large bowl, combine the 500 grams of ground beef, 1 chopped onion, 1 egg, 2 tablespoons of breadcrumbs, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of paprika, 1/2 teaspoon of cumin, 1/2 teaspoon of garlic powder, and the chopped fresh parsley. Mix all the ingredients thoroughly by hand until well combined. Form the mixture into small, elongated kebab shapes.
ā±ļø 10 min - 2
Heat a small amount of oil in a pan over medium heat. Fry the formed kebabs until they are golden brown and cooked through on all sides. Remove from the pan and set aside to cool slightly.
ā±ļø 8 min - 3
In a small bowl, combine 3 tablespoons of mayonnaise, 1 tablespoon of chili sauce (or ketchup), 1/2 teaspoon of garlic powder, and a pinch of salt. Stir well until the sauce is smooth and evenly mixed.
ā±ļø 3 min - 4
Take a sheet of puff pastry and unroll it. Cut the puff pastry into rectangular strips (approximately 10-12 cm wide). Place one cooked kebab on one end of a pastry strip. Spread a small amount of the prepared sauce over the kebab. Place a slice of cheese (such as cheddar or mozzarella) on top of the sauce and kebab. Carefully roll up the puff pastry tightly around the kebab, sauce, and cheese, sealing the edges. Repeat this process for all the kebabs.
ā±ļø 12 min - 5
In one shallow dish, beat 1 egg. In a second shallow dish, place a generous amount of breadcrumbs. Dip each rolled kebab first into the beaten egg, ensuring it is fully coated. Then, transfer it to the breadcrumbs, coating it completely and pressing gently to make the breadcrumbs adhere.
ā±ļø 7 min - 6
Heat a generous amount of oil in a pan or deep fryer over medium-high heat. Fry the coated kebab rolls in the hot oil until they are golden brown and crispy on all sides.
ā±ļø 10 min - 7
Remove the fried kebab rolls from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve the crispy kebab rolls hot, optionally with additional sauce for dipping.
ā±ļø 5 min