Kebabs can’t get easier than this….by the way, I hope there is no one who’s not heard of Kebab! It usually refers to barbecued meat dishes that are marinated or mixed with various herbs and spices. There are many varieties of kebabs. Here, I am doing a variation of seekh kebab. I know those pictures are not the most appetizing ones you have seen but night lights are dim and that’s the best I could do before the plate was empty. Next time, I'll make them in the morning and post some great and clear picturesJ
I have not used a Barbecue but instead a non-stick pan/ tava to cook the kebab. It’s the same as grilling on the barbecue unless you are using the traditional charcoal grill. For lazy ones like me, making kebabs in my cosy kitchen is more effective! Plus, I could eat them whenever I want, even for breakfastJ
This is a simple and modified version of Indian Seekh Kebabs. And don’t try any other meat for this method because both chicken and beef will totally stick to you pan! While washing the meat, drain off water totally. Infact, keep it aside for a 30 mins to drain water completely. Otherwise, it will let out so much water while cooking that you’ll have a curry instead of kebab!! N we don’t want that do we?
Ingredients: (serves - 5 to 6)
Minced lamb – 1 kg
Garlic – 10 cloves
Ginger – 2 ¼ inches piece
Onion -2 medium
Green chillies- 3
Coriander leaves- 4 sprigs
Garam masala powder – 1 teaspoon
Lime juice- 2 tablespoon
Butter to bask the pan
1. Finely grind garlic, ginger, onion and green chillies.
2. Add this paste, chopped coriander, garam masala and lime juice minced lamb. Mix evenly.
3. Shape into flat circular shape; don’t make it too thin or too thick.
4. Heat the non-stick pan and bask it with butter.
6. Cook on high heat first. Water will start bubbling around the kebabs. Once, the water content is almost evaporated, flip it. Lower the heat and cook till done, flipping once in a while. When it starts to get brown on the surface, you know its ready.
7. Garnish with some lime juice and severe hot with mint chutney! Actually, they taste great without any accompaniments, so just pop them into your mouth and enjoy J
Tips n Tricks:
1. While washing the meat, drain off water totally.
2. If you take too long with the kebab mixture, water starts coming out. But this is totally ok. Just be careful not to break them while putting into the pan. Or you can add some flour to bind it. But this reduces the flavours of the kebab. That’s the reason why, I don’t do it.
3. Clean and bask the pan with butter for every new set of kebab going in or they will stick.