| Recipe Name: Seekh Kabab |
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| Category: Indian |
Sub Category: Non Vegetarian |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Minced meat |
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100 g |
| Ginger |
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1/2" piece |
| Roasted channa |
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15 g |
| Salt |
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1/4 tsp |
| Lime juice |
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1 tsp |
| Poppy seeds |
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1/4 tsp |
| Cumin seeds |
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1/2 tsp |
| Coriander seeds |
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1/2 tsp |
| Cloves |
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1 |
| Garam masala |
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1/8 tsp |
| Pepper corns |
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2-3 |
| Red chilli powder |
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1/8 tsp |
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| For garnishing: |
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| Onion rings |
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15 g |
| Lemon slices |
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1/2 lemon |
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Method: |
- Grind the mince meat on a grinding stone to a fine texture.
- Add salt and lime juice and allow to stand for one hour, so that mince becomes tender.
- Heat a tawa and roast poppy seeds, cloves, pepper corns and coriander seeds.
- Grind the roasted dry masala along with ginger and roasted channas.
- Mix the ground paste with minced meat. Add chilli powder and garam masala.
- Knead well for a few minutes so that the paste becomes sticky.
- Add chopped coriander leaves to the paste.
- Divide mixture into four parts.
- Shape each part into a long cylinder and pass skewer through the center of each part.
- Moisten hands with water and press the meat gently to the skewer till it completely encircle the skewer for a length of approximately 4".
- Leave for 10 minutes.
- Roast on a charcoal fire, tandoor or grill, turning slowly when one side is done.
- Grill till they are evenly brown on all sides.
Remove from skewer, serve hot garnished with onion rings and lemon slices. |
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Tags:
Seekh Kabab, skewer , 1/2 , meat , add , paste , one , mince , chilli , grind , becomes , seeds , each , part , grill , minutes , masala , 1/8 , roasted , roast , coriander |
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