Smoked Seekh Kababs

Name: Smoked Seekh Kababs
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 500 g mince meat; 3 cm ginger; 1 medium onion; 0.5 bunch coriander leaves; 5 green chilies; 3 tsp roasted chana; 5 cashews; 3 cm raw papayas; 1 tsp cumin; 1 tsp garam masala powder; red chile; salt; oil; 1 piece charcoal; 1 tsp ghee

South Asian kebabs of minced meat, chickpeas and green chilies, seasoned with ginger and cumin and grilled.

1 hr 30 min · Serves 4 · Medium

Method

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Time: Prep 60 min · Cook 30 min · 90 min total
Difficulty: medium

1
Wash the mince meat. Put into a sieve and press to remove excess water. Grind the next seven ingredients mentioned (after mince meat) to a paste.
2
Combine the mince with the paste, powdered masalas (garam masala, cumin-corriander powder and red chilli powder) and salt.
3
Mix very well. Put the mince in a large bowl. Make a depression in the centre. Light the charcoal till it is burnt red.
4
Keep it in the centre. Pour a tsp. Of ghee on it. Cover the bowl immediately. Keep aside for 20 minutes.
20 min
5
Remove the charcoal. Mix the mince well again. Take equal sized balls of mince. Shape them in long seekh kebabs.
6
Slide them into the greased pan. Using a spoon pour little oil on the kebabs. Change the side when they are reddish brown, allow the other side to cook well.