Starters and Appetisers

Getting the mixture ready

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There are variety of kebabs from around the world, kebabs basically originated from middle east but has become  a famous meal around the globe. Aromatic spices used in these kebabs make them the delicacy, the best to enjoy these kebabs are with variety if Indian breads like roomali roti, laccha parantha, butter naan along with mint chutney and khucumber salad. Learn more about the kebabs and another Indian tandoori chicken and more recipes in the following posts. 

Lamb Kebabs

Serves 3-4

Cooking Time (including marinating) – 2.5 hrs


1 kg mutton minced,1 onion – grated and squeezed, 1 egg, 3 green chillies( made into paste), 4-5 tbsp chopped coriander, ½” piece grated ginger, salt to taste, red chilli powder – 1 tsp, baking soda – 1 tsp, oil 3-4 tbsp


Place the minced meat in a mixing bowl  &  add grated and squeezed onion, egg, green chilli paste, chopped coriander, grated ginger, salt, red chilli powder, baking soda and oil. Then get some action to be done with your hands mixing the mixture with your hands. Cling wrap the bowl and keep outside for 30 mins. And then in the fridge for 1.5 hrs,  This step is required for all the ingredients to bind well if we do not leave them the fridge the kebabs will break when you fry them, not only this once its time take the mixture out from the fridge you need to let it stand for 10-5 minutes. The final step before the actual product takes shape is take a bowl of water and mix 2 tsp of baking soda mix it well. With the help of a flat skewer divide the meat into equal size proportions.  Take small portion of the minced meat mixture and spread it on to the skewer like a seekh kebab. Dip your hand in the soda water and rub it on the skewer.
Let it rest for 2 mins. Repeat with other skewers.
Chill the skewers for 10 mins and cook in a shallow pan with 3-4 tbsp of oil till brown

Serve on a bed of Persian naan.

Last and not at all the least  Enjoy 🙂


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