Chili Seekh Kabab
Indian style kabab where meat mince along with spices is ground to a fine paste. It is then skewered around the metallic sticks and grilled in tandoor. Served best with mint chutney and salad.
Servings 5
Ingredients
- 500 grams mutton mince
- 100 grams mutton fat
- 1 egg
- 2 slices bread
- 2 tablespoon lemon juice
- 1 teaspoon salt
- 5 tablespoon of cooking oil
- 4 tablespoon ghee for basting
Grind to a smooth paste: (masala paste)
- 1 medium onion chopped
- 2 small green chilies chopped
- ½ cup chopped coriander leaves
- ½ cup mint leaves
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 1 tablespoon red chili powder
- 1 teaspoon garam masala powder
Instructions
- 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.
- Remove in a bowl and refrigerate for 3 hours minimum or overnight.
- Take a handful of the mince mixture and shape it into a seekh kabab around a wooden skewer and flatten them for even and quick cooking.
- 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.
- Remove from heat and serve hot.