Tikka Kabab Recipe
Ingredients
| Mutton leg | 500 Gram | |
| Mustard oil | 1 Teaspoon | |
| Vinegar | 2 Tablespoon | |
| Onions | 2 , cut in large | |
| Tomatoes | 2 , cut in large | |
| Ghee | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Salt | To Taste | |
| Green papaya | 1 1⁄2 | |
| Cardamoms | 2 Small | |
| Ginger | 1 | |
| Cinnamon | 1 | |
| Coriander powder | 1 1⁄2 Teaspoon | |
| Garlic | 4 Clove (20 gm) | |
| Cumin seeds | 1⁄2 Teaspoon | |
| Cloves | 4 | |
| Chili powder | 1 Teaspoon | |
| Cardamoms | 2 Large (Grind To A Paste:) |
Nutrition Facts
Serving size: Complete recipe
Calories 1811 Calories from Fat 906
% Daily Value*
Total Fat 101 g155.9%
Saturated Fat 49 g245.2%
Trans Fat 0 g
Cholesterol 420.2 mg140.1%
Sodium 706.6 mg29.4%
Total Carbohydrates 130 g43.2%
Dietary Fiber 28.4 g113.6%
Sugars 60 g
Protein 106 g211.4%
Vitamin A 220.2% Vitamin C 822.2%
Calcium 45.9% Iron 81.1%
*Based on a 2000 Calorie diet
Directions
Mix the paste, vinegar, oil and mutton well and marinate for at least two hours.
Add one teaspoon of salt and marinate for half an hour longer.
Thread the meat, onions and tomatoes on skewers.
Put three tablespoons of ghee in a large frying pan and place the skewers in a row with any left over spices.
Cover and cook on a low fire.
At intervals remove the lid and turn the skewers.
After about half an hour, when the liquid has all been absorbed and only the ghee remains, turn the skewers in the ghee till the meat gets browned.
Remove from the skewers.
Chef
