AuthorChef Soju PhilipGilafi Seekh Kebab -No party is complete without a succulent kebab. It is believed that Kebabs were originated in Turkish kitchens and brought to India by Afghans and Mughals. It popularized in the Mughal reigns as the Khansamas were expertise to make melt in mouth kebabs from the fine meat at Royal kitchens. Kebabs were very common in Northern India ,especially at Delhi, Punjab and Lucknow.
Gilafi seekh Kebab made of tender mutton is a hot pic at any Dhabas across Northern India. Minced meat is mixed with spices, cashew, ginger and garlic, and spread into a cylindrical form over a metal skewer and cooked in tandoor will take away your party.It can be served along with mint chutney and phulka- the thin chappathis.
Grind together ginger garlic paste, cashew, cottage cheese, lemon juice.
Mix the mutton mince with this paste along with all other spices.
roast the basin flour and use as required for binding.
Mix in the beaten egg and half of chopped coriander and work well to combine all spices and mince into a homogeneous texture.
Peel and finely chop onions,tomatoes and green chilli. Mix all together with chopped coriander and keep aside..
Divide the mixture into small balls. Take a metal skewer and apply the mince over it with the help of wet hands and spread along the length of the skewer.
Take a hand full of chopped vegetable mixture and press all the way around the kebab so that it can stick with that.
Cook the kebabs in a hot Tandoor or Charcoal grill, turning all the sides and basting frequently with the oil. Remove when the kebabs are done and juicy.
Sprinkle with chat masala, cut the kebabs into small pieces, sprinkle coriander leaves and serve hot with mint chutney.
Ingredients
Directions
Grind together ginger garlic paste, cashew, cottage cheese, lemon juice.
Mix the mutton mince with this paste along with all other spices.
roast the basin flour and use as required for binding.
Mix in the beaten egg and half of chopped coriander and work well to combine all spices and mince into a homogeneous texture.
Peel and finely chop onions,tomatoes and green chilli. Mix all together with chopped coriander and keep aside..
Divide the mixture into small balls. Take a metal skewer and apply the mince over it with the help of wet hands and spread along the length of the skewer.
Take a hand full of chopped vegetable mixture and press all the way around the kebab so that it can stick with that.
Cook the kebabs in a hot Tandoor or Charcoal grill, turning all the sides and basting frequently with the oil. Remove when the kebabs are done and juicy.
Sprinkle with chat masala, cut the kebabs into small pieces, sprinkle coriander leaves and serve hot with mint chutney.
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