Seekh Kebab

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Contents 1 Ingredients 2 Directions 3 Other Links 4 See also

[edit] Ingredients

• 2 cups keema (minced mutton/Lamb/Beef)
• 1 tbsp vinegar
• 2 tbsp chopped fenugreek leaves or 2 tsp dried
• 1/2 tsp garlic paste
• 1/2 tsp ginger paste
• 1 1/2 tsp salt
• 1/4 tsp powdered black pepper
• 1/4 tsp garam masala
• 2 tbsp chopped coriander leaves
• 1 tsp finely chopped green chillies
• skewers to make the kababs
• oil for brushing
• some chaat masala, Onion rings and lemon wedges for garnish

[edit] Directions

Refrigerate the meat mixture, covered, to marinate for at least 5 hours. About 25 minutes before serving, shape the meat mixture into long ‘tubes’ around the skewers (seekhs) and place on to a grill over a drip tray, or into the pre-heated oven (also on a drip tray) and bake for 20-25 minutes. Brush them with oil and cook another 2 minutes. Using oven mittens or a cloth, carefully push the kabab from one end, on to a serving dish, garnish with the chaat masala, onions and the lemon and serve along with a green chutney.

[edit] Other Links

[edit] See also