Ethnic Edibles

Seekh Kebabs

Posted by Devagi

These are mouthwatering starters – great food for your Ramadan celebrations. Of course, you can serve it as part of the main course too.

500 g minced mutton

2 tablespoons fried onion paste (made by frying onion slices till brown and grinding it into a paste)

1 tablespoon ghee

1 teaspoon salt

1 tablespoon finely chopped coriander leaves

1 teaspoon cumin powder

1 teaspoon garam masala powder

1 tablespoon finely chopped ginger

1 tablespoon finely chopped garlic

1/2 teaspoon cumin seeds, crushed lightly

1 green chillie, finely chopped

1 teaspoon g chillie powder

3 tablespoons Mozzarella cheese

2 small eggs

Orange red colouring (optional)

some ghee for Β brushing on kebabs

METHOD

  1. Combine the above ingredients together in a large bowl.
  2. Using your hand mix all the ingredients together nicely, pressing down on the meat as your knead for about 5 minutes. Adjust the salt if necessary.
  3. Form the meat into kebab shapes. If you have large skewers, squeeze the meat onto the skewers in the shape of a sausage.
  4. Place the sheekh kebabs over hot coals and grill, regularly turning until the meat is cooked through or under hot electric grill.
  5. Turn the kebab over at least once whilst cooking and brush with ghee. The kebabs are done when both sides are crisp and browned, and when juices run clear.
  6. Serve hot with slices of onion and lemon wedges

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