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In a food processor blend all ingredients until smooth, adding a few ingredients at a time to ensure everything mixes well.
Remove to a working bowl and refrigerate for a few hours until chilled.
Mix well and divide into 24 equal parts. Wet your hands and skewer it up.
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.
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.
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.
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