Seekh Kabab Recipe
Sheekh kebab is an indian preparation of mutton cooked and served on skewers with a spicy mix of masalas. Combined with lemon juice, roasted chana, and spiced with cumin, coriander seeds, cloves, red chilies and garam masala, the sheekh kebabs are usually served with rice or naans with a dipping sauce or chutney.
Ingredients
250 gms. fine mutton mince
1 piece ginger
50 gms. roasted chana
50 gms. curd
Salt to taste
Juice of lemon
1 tsp. poppy seeds
1 tsp. cumin seeds
2 tsp. coriander seeds
4 cloves
6-8 pepper corns
1.5 tsp. red chilli powder
1.5 tsp. garam masala powder
A pinch of grated nutmeg
Oil for brushing
Directions
Grind the mutton mince, to a fine paste using ,a grinding stone.
Add salt and lemon juice and keep aside for 1 hour.
Dry roast the poppy seeds, cumin seeds, coriander seeds, cloves and peppercorns separately on the gas.
Cool and grind to a fine paste along with ginger and roasted chana.
Mix in the nutmeg.
Add the masala paste to the mince .
Mix in the curd, red chilli powder, garam masala powder and mix well till sticky.
Divide the mixture into 8 equal portions.
Apply a little oil on palms and shape into long kababs.
Insert a wooden satay stick through the centre of each kabab and press the meat gently till it completely encircles the skewers.
Pre heat the oven on 'convention' at 250° C,with the lightly greased metal tray, placed on the high rack.
Place the seekh kababs on the tray, brush with a little oil and cook at 250° C for 30:00 minutes.
Turn the kababs over frequently, brushing with a little oil each time for even cooking.
Add salt and lemon juice and keep aside for 1 hour.
Dry roast the poppy seeds, cumin seeds, coriander seeds, cloves and peppercorns separately on the gas.
Cool and grind to a fine paste along with ginger and roasted chana.
Mix in the nutmeg.
Add the masala paste to the mince .
Mix in the curd, red chilli powder, garam masala powder and mix well till sticky.
Divide the mixture into 8 equal portions.
Apply a little oil on palms and shape into long kababs.
Insert a wooden satay stick through the centre of each kabab and press the meat gently till it completely encircles the skewers.
Pre heat the oven on 'convention' at 250° C,with the lightly greased metal tray, placed on the high rack.
Place the seekh kababs on the tray, brush with a little oil and cook at 250° C for 30:00 minutes.
Turn the kababs over frequently, brushing with a little oil each time for even cooking.
