Tandoori Seekh Kebabs
This recipe is featured in Tandoori Seekh Kebab
- Servings 24 kebabs
- 1 large onion
- 6 ml (1¼ teaspoons) salt
- 120 ml (½ cup) packed fresh coriander leaves
- 5 leaves of fresh mint
- 2.5 ml (½ teaspoon) garam masala
- 3 green chillies
- 1.2 ml (¼ teaspoon) turmeric
- 6 ml (1¼ teaspoon) red chili powder
- .9 ml (1 teaspoon) cumin powder
- 2.5 ml (½ teaspoon) tamarind paste
- 2.5 ml (½ tespoon) jaggery or brown sugar
- 7.3 ml (½ tablespoon) ghee or clarified butter
- 22 ml (1½ tablespoons) cream
- 59 ml (4 tablespoons) bread crumbs
- 1 egg
- 4.9 ml (1 generous teaspoon) garlic paste
- 4.9 ml (1 teaspoon) ginger paste
- 1 kg (2.2 pounds) ground meat
1. In a food processor blend all ingredients until smooth, adding a few ingredients at a time to ensure everything mixes well.
2. Remove to a working bowl and refrigerate for a few hours until chilled.
3. Mix well and divide into 24 equal parts. Wet your hands and skewer it up.
4. To skewer, take a wooden spoon with a rounded handle. Prepare each kebab to wrap around the spoon, gently slide the kebab and place on a lined tray. Keep it chilled until ready to cook.
5. To cook; make your griddle or skillet screaming hot. Add a spoon of canola oil/ghee. Place each kebab carefully, ensuring they do not touch each other. Cook it on a high flame. Turn it after a minute, being very gentle. It will cook very quickly. After both sides are nicely browned, cover and lower heat. Adding a few drops of water once browned, will allow the pan to deglaze and once covered, help keep the kebabs soft and moist. Cook for another 3 minutes. Do not overcook, as they will get dry and hard.
6. If desired, serve with warm naan, a salad made up of sliced onions, tomato and a date, tamarind chutney, green chutney and a squeeze of lemon.
Note: Chilling the kebab mixture before trying to skewer it helps it stick easier. Keep it as thin as possible.