Grills
Vilayati Kebab Recipe
Passive Time | 60 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 100 g fresh figs
- ½ loaf fresh bread
- 50 g black olives
- 3 tbsp mango chutney sweet
- 2 lamb fillets boneless
- 1 tbsp ½ginger garlic paste
- 1 tsp cream of tartar
- 2 cups ½Yogurt
- Juice of 8 lemons
- 2 tbsp Garam masala powder
- 1 tsp carom seeds ajwain
- 2 tsp yellow food colouring
- 2 tbsp Worcestershire sauce
- 1 bunch mint
- cup ½tomato ketchup
- salt to taste
- 1 tbsp black pepper crushed
Ingredients
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Instructions
- For stuffing
- Mash the figs, fresh bread, black olives and sweet mango chutney into a lump of dough and keep aside.
- For kebab
- Take the lamb fillet and remove strips from both ends, flattened with a hammer like minute steak.
- Take about 1 tablespoon stuffing and lay in center.
- Roll the strips like spring roll and keep aside.
- Mix together ginger-garlic paste, cream of tartar, yogurt, lemon juice, garam masala powder, carom seeds, yellow food coloring, Worcestershire sauce, mint, tomato ketchup, salt and black pepper powder to make tikka marination.
- Dip lamb strips in this marinade and let it sit for 20 minutes at room temperature.
- Put on skewers and charcoal grill.
- Serve.