Sheek Kebab
- Mumtaz Pasha Khan
Preparation time: | 40 Minutes | |
Cooking time: | 30 Minutes |
Serving size: | 100 gms |
Serves: | Six |
Cooking method: | Barbeque |
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Ingredients
Fine mince from boneless leg meat | ½ | kg |
Papaya peel ground or meat tenderiser | ½ | teaspoon |
Iodised powder salt | 1 | teaspoon |
Cooking oil | 2 | tablespoons |
Turmeric powder | ½ | teaspoon |
Red chilli powder | 1 | teaspoon |
Garam masala | 1 | teaspoon |
Almonds roasted and ground | 15 | nos |
Khus khush lightly roasted and ground | 2 | tablespoons |
Kabab chini lightly roasted and ground | 15 | nos |
Cilantro chopped | ¼ | cup |
Mint chopped | ¼ | cup |
Roasted(phoola) Channa dal powder | 4 | tablespoon |
Oil | ½ | cup |
Preparation
- Knead the mince meat with salt and papaya peel (tenderiser) and marinate for ½ hour.
- Mix the remaining ingredients till phoola channa dal powder
- Knead well or grind in a mixer till well blended.
- Apply thin layer on skewers.
Cooking Procedure
- Barbeque on charcoal.
- White roasting brush oil on the kabab. Roast till lightly brown.
- Remove from skewers.
Serving ideas
Arrange the kabab on a plate and surround well sliced raw onions and mint leaves. Serve with fresh salad and Til Ki Chutney.
Tips
Meat tenderiser speeds the cooking time.
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