16 August 2009

Vs finger-licking kababs

V made these kababs for my b'day party and they were a bit hit! I could only think about dunking the kababs in chutney and enjoying it with cold beer. So understandly, in my state of utter distraction, I forgot to take pictures - sorry! These kababs will definitely be back in our kitchen and I will remember to update this post with a picture.

Makes 20

2 lbs minced beef or lamb
1/2 bunch of fresh corainder leaves and stems
1/2 bunch of fresh mint leaves
2 inches roughly chopped ginger
5-6 cloves of garlic peeled
2 1/2 tsp salt
5 tsps garam masala
1 tsp ground red chillies
3-4 green chillies (use less if green chillies are exceptionally hot)
juice of 1 large lemon

Process every thing except the meat in a food processor or blender until the consistency is little grainy. Don't add extra water, lemon juice should be enough to get the blender/processor working. Knead the coriander-mint blend with minced meat until mixed well. The consistency should be a doughy and not very wet. If you feel like the mix is too thin to make kababs, add 1 tbsp of flour and knead again. Be careful to not make the mix overly dry. Either make small balls that are flattened into circular kababs or wrap it around a well oiled thin circular spoon handle to create a more seekh kabab like look.

Preheat broiler. Place the kababs on a well oiled baking sheet and broil it for 5 mins on each side. If you haven't used a broiler before, keep a close eye on cooking times.

Serve with coriander-mint chutney and cucumber raita.


Mekhala said...

Thank you for the wonderful kebabs on Sat! They were such a hit at the party!

Safiya said...

Thanks Mekhi! It was blast - thanks for hosting the party :)