Indian
Indian - Street Food and Snacks
Seekh Kebab
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 500g minced mutton with fat
- • 1 small onion, minced and squeezed dry
- • 1 tbsp ginger-garlic paste
- • 2 green chilies, finely chopped
- • 2 tbsp besan (gram flour), dry roasted
- • 1 tsp garam masala
- • 1/2 tsp red chili powder
- • 2 tbsp coriander, chopped
- • 1 tbsp oil
Preparation Steps
1
Phase 1
Combine the mince, onion, ginger-garlic paste, green chilies, roasted besan, garam masala, red chili powder, coriander, and salt, and knead the mixture well.
2
Phase 2
Refrigerate the kebab mixture for 30 minutes so it firms up.
3
Phase 3
With wet hands, mold the mixture around metal skewers into long, even kebabs.
4
Phase 4
Grill over charcoal or in a hot oven, turning regularly and basting with oil, until charred outside and cooked through.
5
Phase 5
Slide the kebabs off the skewers and serve hot with mint chutney and onion rings.