Seekh Kebabs
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| Ingredients |
- 1 kg Minced meat
- 100-150 grams Mutton fat
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 1 teaspoon Red chilli paste
- 1 tablespoon Mint leaves
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- 1 tablespoon Coriander leaves
- 1 tablespoon Garam masala
- 100 grams Chopped onions
- 1 Egg
- 1 tablespoon Bengal gram flour
- Salt (As per taste)
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| Method |
Roast the besan till it emits an aroma. Chop the coriander and mint leaves.
Place the mince and all the ingredients (except the butter) into a food processor and blend well. Put this mixture away in the fridge for a couple of hours.
Wet your hands, and mould portions of the mince around an iron skewer. Each seekh kebab should by about four-five inches long.
Cook over a charcoal fire for best results, but a hot grill will do just as well. Cook, rotating the skewer from time to time, and baste with a little butter.
Remove from the skewer and serve hot with roomali roti, onions and mint chutney.
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Other Details |
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Serves: 4
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Time: 35 mins.
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Category: Appetizer | State: Uttar Pradesh | Submitted by: System
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