Seekh Kebab

Print

Ingredients

• Lamb mince/Keema - ½ kg
• Onions (sliced, deep fried to a crisp brown colour & crushed) - 2
• Garlic paste - 1 teaspoon
• Ginger paste - 1 teaspoon
• Kajus - 2 teaspoons
• Khus khus (prepare: soaked together for 15 minutes in a little warm water & ground to a fine paste) - 2 teaspoons
• Garam masala powder - 1 teaspoon
• Papaya paste (raw) - 1 tablespoon
• Malai (thick) - 2 teaspoons
• Salt - as required

1. Wash the mince.
2. Put in a strainer and gently press to squeeze out all the water.
3. Mix all the ingredients to the mince and knead well.
4. Keep aside for 1 hour.
5. Heat the gas oven or electric oven with the skewers.
6. Take a big ball of the mince mixture and hold a hot skewer carefully in the other hand.
7. Press the mince on to a hot skewer.
8. The mince well immediately stick to the hot skewer.
9. If the skewers are cold the mince will not stick.
10. Repeat with the left over mince on all the other skewers.
11. Keep rotating the skewers.
12. When cooked, gently remove the kebab from the skewers with the help of a cloth.
13. Shallow fry the seekh kebabs on non stick pan or tawa.
14. To serve, sprinkle some dry tandoori masala and lemon juice on the hot kebabs.