Asparagus-Stuffed Seekh Kebab Mini Shots
An exclusive culinary creation by Chef Avtar Singh Rana
A fusion appetizer combining smoky Indian seekh kebabs, fresh asparagus, three distinctive chutneys, colorful salad, and elegant edible garnishes.
1. Asparagus-stuffed seekh kebabs
Ingredients
500 g minced lamb or chicken
100 g finely chopped onion
1 tbsp ginger-garlic paste
2 tbsp roasted gram flour
1 tbsp chopped coriander
1 tsp green chilli paste
1 tsp garam masala
½ tsp cumin powder
½ tsp coriander powder
1 tsp lemon juice
Salt to taste
12 thin asparagus spears, trimmed and blanched
1 tbsp melted butter
Preparation
Mix minced meat with onion, ginger-garlic, spices, gram flour and coriander.
Knead thoroughly until the mixture becomes cohesive.
Divide into 12 portions.
Wrap each portion around an asparagus spear, leaving the spear ends visible.
Shape into elongated mini seekh kebabs.
Refrigerate for 30 minutes.
Grill or pan-sear with butter until beautifully browned and fully cooked.
For food safety, cook ground lamb to 160°F (71°C) and ground chicken to 165°F (74°C).
2. Three signature chutneys
Mint chutney
Mint, coriander, green chilli, lemon, yogurt. Tamarind chutney
Tamarind, dates, jaggery, roasted cumin.
Garlic yogurt
Hung yogurt, garlic, lemon, black pepper.
3. Colorful pineapple slaw
Ingredients
100 g fresh pineapple, finely diced
50 g red cabbage, shredded
50 g carrot, julienned
50 g cucumber, julienned
30 g red and yellow bell peppers
1 tbsp lime juice
1 tsp honey
Fresh coriander and mint
Salt and black pepper
Mix just before service to maintain freshness and crunch.
4. Colorful tuile crisps
Ingredients
100 ml water
35 ml neutral oil
10 g flour
Food-safe natural coloring (beetroot, spinach or turmeric)
Blend until smooth. Pour small portions into a hot non-stick pan. Allow the lace pattern to form, cook until crisp, then remove and cool.
5. Luxury presentation and assembly
Take transparent shot glasses.
Layer green mint chutney at the bottom.
Add a thin layer of tamarind chutney.
Pipe garlic yogurt as the third layer.
Add a small portion of colorful pineapple slaw.
Place one asparagus-stuffed seekh kebab upright in each glass.
Insert a colorful tuile crisp behind each kebab.
Finish with edible flowers and microgreens.
Chef Avtar’s signature finishing touches
Arrange glasses on a black slate platter.
Add colorful sauce dots around the glasses.
Garnish with edible pansies and micro coriander.
Keep each kebab clearly visible and individually positioned in its glass.
Menu description
Asparagus-Stuffed Seekh Kebab Shots — Smoky Indian kebabs with vibrant tri-chutney layers, tropical pineapple slaw, colorful lace tuile and edible flowers.
Exclusive Avtar – Crafting Global Flavour with Purpose.
