Seekh Kebabs
Serves 8
Add 1/2 cup of grated raw papaya, if available, as this will help to tenderise the meat. These kebabs are very delicate to handle, so make 1 kebab first, grill and test. If it breaks, add some more fresh bread crumbs to the mixture, to bind it.| Ingredients | |
|---|---|
| 1 kg finely minced lamb or beef | 1 small onion, chopped |
| 5 garlic cloves, chopped | 1 inch piece of ginger, chopped |
| 1 tsp each of red chilli, ground clove, cinnamon, cumin powders | 2 tsp each of coriander powder, garam masala |
| 2 fresh green chillies, chopped | 2 tsp lemon juice |
| 1 tbsp gram flour | 2 tbsp cilantro, chopped |
| 2 tbsp mint leaves, chopped | 3 slices white bread |
| 3 slices white bread | 1 large egg, lightly beaten |
| 1/4 c oil for grilling and greasing the skewers | |
Method
- In a food processor, process the bread into bread crumbs. Add all the remaining ingredients (except the oil) to the food processor and process the mixture into a thick paste.
- Taste (if you can!) and adjust the salt. Keep the mixture in the fridge, overnight.
- Grease the skewer. Take some mixture in your hand and using your palm and fingers, press the mixture on the skewer, to form a sausage shaped kebab, about 5 inches long.
- Similarly, make more kebabs along the length of the skewer. Work fast, as the meat tends to fall off.
- Grill for about 20 minutes or until cooked, brushing with oil and rotating the skewers frequently.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 235 | Carotene (μg) | 376.2 |
| Protein (g) | 29.82 | Vitamin C (mg) | 6.93 |
| Carbohydrate (g) | 7.9 | Mg (mg) | 16.84 |
| Fat (g) | 9.32 | Na (mg) | 4.08 |
| Fibre (g) | 0.72 | K (mg) | 42.82 |
| Minerals (g) | 1.8 | Mn (mg) | 0.16 |
| Calcium (mg) | 48.4 | Zn (mg) | 0.19 |
| Phosphorus (mg) | 286.9 | Cr (mg) | 0.003 |
| Iron (mg) | 1.25 | ||