Kadak Seekh Kabob

Recipe Ingredients

400		Tender lamb
10		Garlic
5		Red chiles
25		Ginger
2 tablespoons	30ml	Garam masala powder
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Black pepper - (coarsely ground)
2 tablespoons	30ml	Oil for frying

Recipe Instructions

Mince the lamb fine. Cut garlic, red chiles and ginger into small pieces. Mix the lamb mince with the garlic, red chiles, ginger, garam masala powder, salt and pepper. Add a little oil to the marinade and mix well.

Let the mixture stand for two hours so that the minced meat is well marinated.

Divide the minced meat into large lemon sized balls and put them onto skewers (sheekh) in cylindrical shape. Cook in a clay oven until brown and done.

Remove the skewers from the clay oven and cut the kabobs evenly. Gently slide them off the skewers.

Heat oil in a frying pan and shallow fry the kabobs until well browned. Season with lemon juice, salt and chaat masala. Serve hot with greens and

onions slices.

Source:
Indian Regional Cooking by Sumana Ray

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