Sunday, 18 November 2012

Mutton Sheekh Kebab l Kukskitchen : as spicy as u want them to be :-)



Preparation time: 15 minutes
Cooking Time: 10-15 minutes
Servings: 6 persons

Ingredients :


1 - Mutton kheema - 2 cups

2 -  Onion thinly chopped - 1
Green chillies thinly chopped - 2
Ginger-garlic paste - 2tbsp
Garam masala powder - 1 tbsp
Cornflour - 1 tbsp
Coriander powder - 2 tsp
Red chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Nutmeg Powder - 1/2 tsp
Lemon juice - 1 tsp
A pinch of black pepper powder
Salt to taste

3 - Chaat masala to sprinkle
Oil to fry

4 - Olive oil or melted butter to baste


Method:


- Squeeze the water from mutton kheema, add all the other ingredients and mix well. Marinate for 1 hour.

- Make kebabs to ur desired shape. I shaped them around metal skewers. Take a big portion or ball of the keema mixture and press around the skewer. Flatten the mixture to stick tightly around the skewer.


- It is always a good idea to shallow fry a tiny ball as tester and taste it for salt and spices.



Kuks kitchen/ kukskitchen/ kuk's kitchen

- Preheat the oven to 350 F degrees on high heat. Place the skewers in hot oven and keep the oven on grill mode. Keep rotating them occasionally and bast either with butter or oil. When the kebabs seem cooked, remove them from the skewers.

- Now heat a flat griddle and drizzle some oil. Place these kebabs over the tawa for few minutes.
Sprinkle some chaat masala and serve immediately with coriander chutney and salad.

- They are great for a hot barbecue.

- Kebabs are delicious with rice or any flat bread like naan.

Mutton / Lamb sheekh kebab

Apologies about the quality of the pictures, took them with my phone in a hurry before they disappeared in to thin air. I did not get a chance to eat it, except for the tester which was superb.

Tips:

- U can use bread crumbs or roasted dal powder to help shape ur kebabs if they turn too soft.

5 comments:

  1. yummy n super tempting....

    ReplyDelete
  2. Delicious...so inviting.

    ReplyDelete
  3. This is a definite must try recipe...I'm already drooling looking at this Kebab...

    ReplyDelete
  4. parcel me some :)

    ReplyDelete

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Sherin

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 I'm Sherin, aka kukku. 

A happy wife, an excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My husband is my pillar of support and my son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.


Please do not re'print' this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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