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Shahi kabab Special

Hello everyone, today’s recipe is kabab. Kabab came from the Mughal period.kebab is mainly associated with a diversity of meat dishes that originated in the medieval kitchens of Persia and Turkey. Let’s learn how to make Kebab…
Prep Time : 15 mins
Cook Time : 45 mins
Marination time : 5/6 hr
Total Cook Time : 1 hr
Recipe Servings : 6


Ingredients Of Seekh Kebabs:

  • Oven temp: 375 F- 205 C
  • 1/4 tbsp garam masala
  • 1 tbsp vinegar
  • 2 tbsp fenugreek leaves, chopped
  • 1/2 tbsp garlic paste
  • 1/2 tbsp ginger paste
  • 1 1/2 tbsp salt
  • 1/4 tbsp black pepper, powdered
  • 2 cups keema (minced
    mutton/lamb/beef)
  • 2 tbsp coriander leaves, chopped
  • 1 tbsp green chillies, finely chopped
  • Skewers to make the kebabs
  • Oil for brushing
  • chaat masala
  • lemon wedges

  • How to Make Kebabs
    For the marination:
  • In a large bowl, mix lamb mince with few Tbsp of vinegar, fenugreek leaves.
  • Then add garlic paste, ginger paste, salt and black pepper as per taste.
  • Add chopped coriander leaves and green chillies.
  • Refrigerate the meat mixture, covered, to marinate for at least 5 hours.
    For the kebabs:
  • About 25 minutes before serving, shape the meat mixture into long ‘tubes’ around the
    skewers and place on to a grill over a drip tray or into the pre-heated oven (also on a drip
    tray) and bake for 20-25 minutes.
  • Brush them with oil and cook for another 2 minutes.
  • Using oven mittens or a cloth, carefully push the kebab from one end, on to a serving dish.
    Serving Suggestion:
    Garnish with the chaat masala, onions, lemons and serve along with green chutney.
    Variation Tip:
    Create a skewering station and ask guests to each bring a bowl full of their favorite produce prepped
    into bite-sized pieces. You can also provide popular veggies such as mushrooms, colorful peppers,
    squash, tomatoes, and onions or experiment with Romaine lettuce, asparagus, brussels sprouts and
    more! Fruits that hold up well on the grill include pineapple, citrus with skin on and stone fruits –
    grapes and watermelon are good too.
    Nutrion:
    202.80 Cal, Carbs 4.96 g, 17%, Protein 6.88 g, 24%, Fat 17.41 g, 60%, Fiber : 0.87 g
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