Hide & Seekh
Skewer grilled minced meat.
Course
Appetizer
,
Snacks
,
Starters
Cuisine
Indian
,
Mughlai
,
North Indian
,
Pakistani
,
Punjabi
Servings
Prep Time
6
people
60
minutes
Cook Time
30
minutes
Servings
Prep Time
6
people
60
minutes
Cook Time
30
minutes
Ingredients
150
g
minced mutton
keema
100
g
minced chicken
2
tsp
ginger garlic paste
1
tsp
onion paste
1
tsp
red chili powder
1
tsp
coriander powder
1
tsp
Cumin powder
3/4
tsp
powdered pepper
1
tsp
dried mango powder
amchur
1/4
tsp
saunth
Dry ginger powder
2
tsp
Oil
1
tbsp
Cashew Paste
1
tbsp
Cream
2
tbsp
Besan
1
egg yolk
salt to taste
coriander leaves
to garnish
Instructions
Using hands, mix together the minced meats in a bowl.
Add ginger-garlic paste, onion paste, red chili powder, coriander powder, cumin powder, powdered pepper, dried mango powder, saunth, oil, cashew paste and cream to mixed meat. Mix nicely.
Add besan (Chickpea flour) and egg yolk to bind. Mix well.
Add salt to taste. Mix. Cover and keep in the fridge for 1 hour.
Skewer the kebabs onto oiled skewers and grill or roast till the outside is nicely browned. Baste frequently with oil while grilling.
Once the kebabs are cooked, remove to a serving platter and garnish with onion rings, fresh coriander leaves and lemon wedges.
Serve hot with mint-coriander dip.
Recipe Notes
For a chunkier kebab, swap the onion paste with chopped onions.