Ingredient:
(Oven temp 375 F- 205 C)
Grind Together
2 cups Chicken keema
1/2 tsp Garlic paste
1/2 tsp Ginger paste
1 tbsp Vinegar
2 tbsp Chopped fenugreek leaves or 2 tsp: dried
1 1/2 tsp Salt
1/4 tsp Powdered black pepper
1/4 tsp Garam masala
2 tbsp Chopped coriander leaves
1 tsp Finely chopped green chillies
Some oil for brushing
Method:
Cover and refrigerate the meat mixture to marinate for at least 2 hours.
About 25 minutes before serving, shape the meat mixture into long 'tubes' around the skewers (seekhs) and place the kababs on to a grill over a drip tray, or into the pre-heated oven (also on a drip tray).
If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly. They should take 10-15 minutes to cook.
Brush them with oil and cook another 2 minutes.
Garnish with chaat masala, onions and the lemon and serve with a green chutney.
(Oven temp 375 F- 205 C)
Grind Together
2 cups Chicken keema
1/2 tsp Garlic paste
1/2 tsp Ginger paste
1 tbsp Vinegar
2 tbsp Chopped fenugreek leaves or 2 tsp: dried
1 1/2 tsp Salt
1/4 tsp Powdered black pepper
1/4 tsp Garam masala
2 tbsp Chopped coriander leaves
1 tsp Finely chopped green chillies
Some oil for brushing
Method:
Cover and refrigerate the meat mixture to marinate for at least 2 hours.
About 25 minutes before serving, shape the meat mixture into long 'tubes' around the skewers (seekhs) and place the kababs on to a grill over a drip tray, or into the pre-heated oven (also on a drip tray).
If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly. They should take 10-15 minutes to cook.
Brush them with oil and cook another 2 minutes.
Garnish with chaat masala, onions and the lemon and serve with a green chutney.
