SANGAM SEEKH KEBAB
To serve: 4 Portions
Cooking Time- 10-15 Minutes
INGREDIENTS
Chicken mince- 350 gms
Mutton Mince- 350 gms
Grated Cheese – 20 gms
Ginger Garlic paste – 1 tbsp
Chopped Ginger – 1 tbsp
Chopped Garlic -1 tbsp
Fried Curry Leaves – a few
Kashmiri Red Chilli Powder – 1 tbsp
Shehenshahi Masala- 1 tsp (Chef Special)
Egg Yolk – 1 no
Lemon Juice – 1 tsp
Turmeric Powder- ½ tsp
Saffron – a pinch
Kewra water – 1 tbsp
Choppe spring onions- 1 tbsp
Chopped Coriander – 1 tbsp
Melted Butter – for basting
Method
In a bowl put chicken mince and mutton mince and add grated cheese, ginger garlic paste, chopped ginger and garlic, fried curry leaves, kashmiri red chilli powder, shehenshahi masala, egg yolk , lemon juice, mixed well.
Divide this mince into 2 equal portions
Keep one part aside. To the other half add the remaining ingredients and mixed well.
Adjust the seasoning in both the mixture and divide both the mixture into 16 equal portions and make balls.
Cooking
1.Take a skewer using a wet palm; spread this mixture along the length of the skewer in a cylinder shape and an inch apart to make each kebab 4 inches long.
2.Roast In a moderately hot tandoor or over a charcoal grill for 6-7 minutes.
3.Remove from tandoor and hang the skewers to let excess moisture drain out completely (2-3 minutes) Baste with melted butter and roast for another 4 to 5 minutes.
4.When cooked transfer the chicken on the serving dish.
5.Serve hot garnish with chat masala, accompanied with salads and mint chutney
Chefs Nectar 