Bhutta Seekh Kebab
Equipment
- Grill
- Pan
- Metal skewers
Ingredients
- 700 g Sweetcorn (corn) kernels or canned kernels (11 cups), fresh
- 1 tablespoon Turmeric ground, plus a pinch
- 250 g Cottage cheese (1 cup), drained
- 1 tablespoon Green chili de-seeded and chopped
- 1/2 teaspoon Ginger paste
- 1/2 teaspoon Garlic paste
- 3 tablespoons Coriander (Cilantro) leaves finely chopped
- 1 teaspoon Ginger finely grated
- 1 teaspoon Kashmiri Red chilli powder
- 1 tablespoon Garam masala
- 1 teaspoon Chaat masala
- 1 teaspoon Tandoori masala
- 1 tablespoon Melted butter
- 1-2 tablespoons Breadcrumbs for binding
- Salt
Instructions
- Prepare a tandoor or charcoal grill for a moderate heat, alternatively preheat the grill (broiler) to medium.
- If using fresh sweetcorn, cook the kernels with a pinch of turmeric in a pan of boiling water for about 5 minutes, or until tender.
- Drain and set aside to cool.
- Put the cheese, 600g / 1 lb 5oz (3¼ cups) cooked or canned sweetcorn, the chili, ginger and garlic paste, the spices, melted butter and enough breadcrumbs to bind the mixture together.
- Season with salt and mix well with your hands.
- Divide the mixture into 16 equal portions and roll into balls.
- Using damp hands, spread the balls along the length of metal skewers, flattening the mixture into a sausage shape until the kebabs are 10cm / 4 inches long, and leaving a 5cm / 2 inches gap between each one.
- You can make 2 kebabs on one long skewer.
- Put the remaining corn on top of the kebabs and roast in a moderately hot tandoor, over a charcoal grill or under the hot grill for 10 minutes.
Video
Nutrition
Serving: 4gCalories: 286kcalCarbohydrates: 43gProtein: 14gFat: 9gSaturated Fat: 3gTrans Fat: 1gCholesterol: 18mgSodium: 286mgPotassium: 507mgFiber: 6gSugar: 10gVitamin A: 667IUVitamin C: 13mgCalcium: 67mgIron: 2mg
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