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Thursday, September 8, 2016

Chili Seekh Kabab


Makes 10 to 12 kababs
Marinating time: overnight

Cooking time: 20 to 25 minutes



Ingredients

  • 500 gms mutton mince
  • 100 gms mutton fat
  • 1 egg
  • 2 slices of bread
  • 2 tbsp lemon juice
  • Salt to taste
  • 5 tbsp of cooking oil
  • 4 tbsp ghee for basting


Grind to a smooth paste: (masala paste)
  • 1 onion chopped
  • 2 green chilies chopped
  • ½ cup chopped coriander leaves
  • ½ cup mint leaves
  • 1 tbsp chopped garlic
  • 1 tbsp chopped ginger
  • 1 tbsp red chili powder
  • 1 tsp garam masala powder



Method:
  1. In a chopper add mince, mutton fat, 1 egg, bread slices, lemon juice, salt and ground masala paste. Grind everything together till you get a smooth mince mixture.
  2. Remove in a bowl and refrigerate for 3 hours minimum or overnight.
  3. Take a handful of mince mixture and shape it into a seekh kabab around a wooden skewer and flatten them for even and quick cooking.
  4. Heat oil in a large grill pan and place the kababs. Cover and cook the kababs for 10 to 15 minutes on each. Brush some ghee on the kababs while they are cooking to keep them moist.
  5. Remove from heat and serve hot.


Note: You can also make these kababs in oven or grill it on a burning coal. These kababs can also be deep fried in oil.
Grind the mince as fine as possible for quick and fast cooking.

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