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Sheek Kebab |
Sheek Kebabs can be served as a side dish with an Indian meal, a starter or as a main meal with salad. The choice is yours. |
Serves - 4-6 Heat 2 (1-5) |
Rating - 4 (1-5) |
Prep Time 240 Minutes Cooking Time 30 Minutes
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Ingredients |
1 Teaspoon Cumin Seeds
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2 Cloves
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4 Cardamom Pods
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Mace
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3 Cm Cinnamon Stick
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1 Onion
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3 Cm Ginger
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4 Cloves
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6 Mint Leaves
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Coriander
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3 Green Chillies
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1 Egg
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450 Gram Plant-base Mince
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Tablespoon Saffron, a few strands soaked in wamr wilk
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¼ Teaspoon Chilli Powder, to taste
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2 Tablespoon Breadcrumbs
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Salt, to taste
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1 Tablespoon Olive Oil
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Method |
Roast all whole spices together in a hot pan for a few seconds cool & grind in a coffee grinder.
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Now keep them aside.
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Peel wash and roughly chop the onions, ginger and garlic.
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Clean and wash the mint and coriander leaves.
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Put the onion, garlic, ginger, mint, coriander leaves, green chillies and spices in a food processor and grind coarsely.
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Add the egg and give it another quick mix in the food processor.
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Place the meat in a large bowl add breadcrumbs then pour the spice and onion paste over it.
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Add saffron salt and chilli powder.
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Mix and leave in the fridge in an airtight container for a minimum of 4-6 hours.
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Overnight is better for flavours to infuse into the meat.
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Shape the mix with dampened or oiled hands into sausage shapes on thick skewers.
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Gently slide off each kebab and place on a baking tray lined with aluminium foil.
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If you have enough skewers you can leave them on the skewers until after they are cooked.
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Cook the kebabs under a grill turning over once or twice until nicely browned on all sides. They can also be cooked on a barbeque or in a very hot oven (230 C) for 15-20 minutes until browned on all s
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Overcooking will toughen the kebab.
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Serve hot with Serve hot with Green Mango Chutney or Garlic and Mint Chutney.
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