Indian
Indian - Tandoori and Kebabs
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
- • 750g lamb mince
- • 3 tbsp gram flour, toasted
- • 1 onion, finely minced
- • 2 tbsp ginger-garlic paste
- • 2 green chilies, finely chopped
- • 2 tbsp chopped coriander
- • 1 tsp ground cumin
- • 1 tsp garam masala
- • 1 tsp salt
Preparation Steps
1
Phase 1
Knead the mince with toasted gram flour, onion, ginger-garlic paste, green chilies, coriander, cumin, garam masala, and salt until sticky; chill 1 hour.
2
Phase 2
Mold the mixture firmly around metal skewers into long sausages.
3
Phase 3
Cook over high heat, turning often.
4
Phase 4
Brush with butter and keep turning until charred and cooked through.
5
Phase 5
Slide off the skewers and serve with mint chutney and sliced onion.