Wednesday, 26 May 2010

Healthy and yet tasty Seekh Kebab

Lamb mince - 500g
Onions - 2 smaller ones (ground it to a paste, WITHOUT adding water)
Garlic paste - 2 tsp
Chilli/Paprika powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Kebab spice mix (optional)
Turmeric powder - 1 tsp
Salt - as required
Lemon juice - 2 tsp
Mint (can use either fresh or dried ones)
Oil - 2 tspns (just to bind everything together)
Spring onions - As required for garnishing

Preparation Method:
1) On a bigger bowl, thoroughly mix all the ingredients with the lamb mince.
2) This recipe does not require marination.
3) Then divide the mixture and gently form a long sausage shaped kebabs on the skewers. Place the skewers on the grill rack (over the roasting tray). Keep them aside for 5-10 mins.
4) Preheat the oven to 180°C & cook the kebabs for 60 minutes, turning it 3-4 times in the middle.
5) If grilling: 180°C for 40 minutes on the top rack, turning it 3-4 times in the middle.
6) Once the kebab is cooked with the dark brown colour, take them out. All the fat from the meat is collected on the roasting tray, leaving the kebab healthy yet delicious.
7) Serve hot with chopped spring onions or mint or coriander yoghurt.

Other suggestions:
1) Can be generous while adding mint for better flavour.
2) If using wooden skewers, soak them in water overnight or atleast an hour & pat dry just before using it. This holds up the meat while cooking, without dropping them down.
3) Can also freeze the uncooked kebab mixture & cook them when required. While doing this, divide the mixture into meatballs or press them on the skewers and freeze. But, don't refreeze the mince that has already been frozen.

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