I bought some extra minced meat to attempt kabab on skewers for the very first time. You could use the recipe to make kababs as in the picture or use only the recipe 'for paste' and two mashed potatoes and make flat cutlets, coat with bread crumbs and shallow fry them. Both turned out super delicious. Actually emabarassingly delicious! My husband entered the kitchen, went down on his knees kissed my hands and said 'You are amazing!'
This recipe makes approximately 20 pieces.
500 grams - turkey mince
1 egg
Red chilli powder - 1 teaspoon
White pepper powder - 1 teaspoon
Garam masala powder - 1 heaped teaspoon
salt to taste
1 medim onion - very finely chopped
For paste: Add a little water to make a paste in a chutney jar. Don't make it too smooth.
Ginger - 2 inch piece
3 garlic pods
3-4 green chillies
1 teaspoon - anardana/dried pomegranate seeds
1/2 teaspoon - Kalonji/onion seeds
Dried Fenugreek leaves roasted and powdered - 1 teaspoon
2 teaspoons oil
dry roast coriander seeds -1tablespoon
dry roast anis seeds-1/2 tsp
1 teaspoon dried mint leaves or 5 fresh mint leaves
Before serving:
1 lime
chaat masala
Marinate the meat with all the above ingredients (except lime and chaat masala) for at least 2-3 hours.
Place the skewers on a baking tray lined with foil. The two ends of the skewers must rest on the sides of the tray so the main body doesn't have any contact with the tray. You can also improvise using cucumber.
Now take some meat and press it around the skewer. The meat may appear to slip off. Don't panic. Simply rest the skewer on the tray with the ends resting on the sides and use both your hands to spread the meat evenly across the length of the skewer. Line all the skewers. Brush the meat with oil.
Now take some meat and press it around the skewer. The meat may appear to slip off. Don't panic. Simply rest the skewer on the tray with the ends resting on the sides and use both your hands to spread the meat evenly across the length of the skewer. Line all the skewers. Brush the meat with oil.
(I did not preheat the oven.) Set your oven to the maximum temperature possible. Place the tray on the topmost level closest to the upper coil. Set the timer for 15 minutes. After 15 minutes turn the meat so the side touching the tray faces upwards. Put it back into the oven for another 7 minutes.
Remove the tray. Cut the lime in half and rub it on the meat. Remove from skewers cut into pieces and toss the meat in the juices in the tray. Sprinkle chaat masala and the serve.
Serve them as starters or use as filling for a kathi roll.
