Kakori Kebab
Equipment
- Tandoor
- Charcoal grill
- Bowl
- Metal skewers
Ingredients
- 750 g Lamb minced (ground)
- 1 teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- 3 tablespoons Cashew Nut Paste
- 1 tablespoon Poppy Seed Paste
- 1 tablespoon Garam Masala
- 1 tablespoon Yellow chilli powder
- 2 tablespoons Ghee
- Butter melted, for basting
- Salt
To serve
- Onion rings
- Mint Chutney chutney, such as
Instructions
- Prepare a tandoor or charcoal grill for moderate heat, or alternatively preheat the grill (broiler) to medium.
- Put the meat, pastes, ground spices, and ghee into a large bowl. Season with salt and mix well.
- Divide the mixture into 16 equal portions and roll into balls. Thread the balls onto several metal skewers and, with damp hands, flatten them into a long sausage shape.
- Cook over a moderately hot charcoal grill or under the hot grill for about 5-8 minutes, turning frequently to ensure even roasting. Baste with melted butter and cook for a further 1-2 minutes, or until cooked.
- Serve hot with onion rings and chutney.
Nutrition
Serving: 4gSodium: 146mgCalcium: 74mgVitamin C: 1mgVitamin A: 593IUSugar: 1gFiber: 2gPotassium: 526mgCholesterol: 156mgCalories: 661kcalSaturated Fat: 25gFat: 56gProtein: 33gCarbohydrates: 5gIron: 4mg
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