Food Sheek Kebab
Preparation time:
|
40 Minutes |
|
|
Cooking time: |
30 Minutes |
|
Serving size: |
100 gms |
|
Serves: |
Six |
|
Cooking method: |
Barbeque |
|
| Ingredients
|
Fine mince from boneless leg meat |
½ |
kg |
|
Papaya peel ground or meat tenderiser |
½ |
teaspoon |
|
Iodised powder salt |
1 |
teaspoon |
|
Cooking oil |
2 |
tablespoons |
|
Turmeric powder |
½ |
teaspoon |
|
Red chilli powder |
1 |
teaspoon |
|
Garam masala |
1 |
teaspoon |
|
Almonds roasted and ground |
15 |
nos |
|
Khus khush lightly roasted and ground |
2 |
tablespoons |
|
Kabab chini lightly roasted and ground |
15 |
nos |
|
Cilantro chopped |
¼ |
cup |
|
Mint chopped |
¼ |
cup |
|
Roasted(phoola) Channa dal powder |
4 |
tablespoon |
|
Oil |
½ |
cup | Preparation
- Knead the mince meat with salt and papaya peel (tenderiser) and marinate for ½ hour.
- Mix the remaining ingredients till phoola channa dal powder
- Knead well or grind in a mixer till well blended.
- Apply thin layer on skewers.
Cooking Procedure
- Barbeque on charcoal.
- White roasting brush oil on the kabab. Roast till lightly brown.
- Remove from skewers.
Serving ideas
Arrange the kabab on a plate and surround well sliced raw onions and mint leaves. Serve with fresh salad and Til Ki Chutney. Tips
Meat tenderiser speeds the cooking time.
|
