You might also like these recipes for pasta avocado and avocado chickpea salad. When life gives you avocados and you just don’t want more guacamole, try my Avocado Kababs. Avocados are among my most favorite veggies. After all, what’s not to love? They are creamily delicious, packed with healthy goodness, and who can hold a candle to that pretty pale-greenness? But avocados do present a challenge– other than knowing exactly when to open one, that is. They do not lend themselves to cooking because heat destroys their flavor. And that means you have to find ways to use it up raw: I mostly use mine in salads, soups, pastas, Butternut Squash Soup, and even in raitas and chutneys. I do have one exception that I’ve shared with you before on this blog: my Butterless Avocado Brioche, where the avocados replace the butter and get baked into a perfectly flaky, light bread. Yesterday, faced with a bag of fast-ripening avocados and wondering what to do with them, I was hit with inspiration. I made my Avocado Kababs pretty much as one would make traditional vegetarian shami kababs, using a lentil base. And I kept the cooking to a minimum by pan-frying them over medium-high heat to give them a perfectly golden, crispy crust. That way the center remained creamy and gorgeous and flavorful. Perfect. Check to get new recipe updates by email.
I like to think of this recipe as a unique blend of Indian and Mexican flavors: there are a number of traditional Indian spices here, but an equal-credit star is the smoky-hot chipotle chili in adobo sauce. Gotta go now, but not before I share the recipe. Enjoy your Friday, all! I think it’s the best day of the week, don’t you?
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