KEBAB-CHICKEN
CUISINE : INDIAN-MUGLAI
PREPARATION TIME : 00:30:00
COOKING TIME : 00:30:00
SERVES : 4
Ingredient
Salt, Coriander, Chilli, Garlic, Fried Gram Dal, Bay Leaf, Cumin, Pink Salt, Melon Seed, Caraway Seeds, All Spice, Black Pepper, Clove, Long Pepper, Ajwain, Black Cardamom, Acidity Regulator (E330)
Allergy Advice
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Add 75g of finely chopped onion, 25g of finely chopped fresh coriander, 2 tbsps of garlic paste and 50g Kaira's Kebab Masala in 750g of Minced Meat (chopped mutton with 100g fat) grind well together in the mixer for about a minute. Set aside for about 2 to 3 hours in the refrigerator. Then, add 15g of butter and mix well Make small round meat balls and thread each through a skewer. Flatten the ground meat in a thin layer around each skewer with wet hands. Barbecue on a low heat of coal/gas grill (or in a hot oven of 275°F) Periodically turn the skewers, until the kebabs change colour and the meat is fully cooked. Do not over grill / brown the kebab.
