Seekh Kebab

Relish in these finger-licking recipes and some traditional desserts this festive season
  • 18 Aug - 24 Aug, 2018
  • Mag The Weekly
  • Cookery


· 1kg mince meat

· 1 medium onion, ground

· 4 green chillies

· 1tsp red chilli powder

· 1tsp raw papaya paste

· 1 bunch coriander, chopped

· 1 medium onion, chopped

· 8 green cardamoms

· 1tsp black pepper ground

· 4tbsp chickpeas flour

· 1 egg

· 2tbsp milk powder

· Ghee


In a bowl, combine the mince with all the ingredients except ghee and mix well. Knead it well with hands for about five to 10 minutes so as to mix the tenderizer (papaya) well to make the kebabs soft. Keep it aside for two hours then knead once again. Take a small portion of the mixture in your hands and put it on a skewer to be roasted directly on flame for a minute and later fried with a little ghee in a frying pan. Serve hot with naan, salad and tamarind chutney.