Heat a small pan over medium high heat, and sauté the chopped coriander and crushed garlic with a pinch of salt until the garlic turns gold and coriander is wilted and set aside.
yum!Method
Mix the cornstarch with the water and make sure to mix well.
Using a sieve, mix through the yoghurt to a pot and then add in the egg and cornstarch taste and salt and then mix it thoroughly until well combined (do not turn the heat on just yet).
Now turn on the heat to medium to low and immediately start whisking, it is crucial that you keep whisking and do not stop or else the sauce will separate. After about 20 to 25 minutes your sauce should have thickened and if not them keep mixing.
Add the garlic and coriander mix to the yoghurt once its ready and mix it in.
Heat oven to 200°C, lightly oil a baking sheet then place frozen kebab onto the baking sheet, no need to defrost. Drizzle with a little olive oil and bake for about 20 minutes until golden brown and crispy, tossing them halfway through.
I like to add the kebab to the yoghurt sauce just before eating, so that it is a little crispy. Or you can add it in before hand and let it heat a little bit to soften, whatever you prefer.
Garnish with toasted pine nuts and serve with Egyptian rice or vermicelli rice.
