Recipe for Seekh Kababs.
2lbs minced meat chicken/beef
2 tsp red chilli powder ( spicy one not paprika...You will find easily at any Pakistani/Indian or Mexican grocery stores)
2 tsp salt or to taste
6 finely chopped green chillies
2 cloves finely chopped garlic
1 tbs finely chopped ginger
1 tsp cumin seeds
1 tsp coriander seeds
1 tbs roasted gram flour
1/2 medium size onion finely chopped
Half bunch of fresh coriander leaves finely chopped
Wash the minced meat and put in a strainer and gently press to squeezeout all the water.
Mix all the ingredients to the minced meat and knead well.
Keep aside for 1 hr or if you are planning to make next day you can refrigerate over night without mixing coriander leaves and onions.
Heat a gas oven or an electric oven with the skewers or BBQ grill.
Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
Press the minced meat on to a hot skewer.
The keema will immediately stick to the hot skewer.
Repeat with left over mince on all the other skewers.
Place the skewers in the oven.
Keep rotating the skewers occasionally.
When cooked..gently remove the kababs from the skewers.
To serve sprinkle some chat masala and lemon juice on the kababs.
Tamarind Sauce Recipe.
200gms Tamarind (Imli)
300gms of sugar
2 tsp roasted cumin (zeera) powder
1tsp red chili powder
1tsp crushed red pepper
Salt to taste
1/2 tsp ground garam masala powder
Soak tamarind in warm water for few hrs or overnight, if you wanna do it quick soak it in hot water....using your hands squeeze out the seeds and pulp from tamarind.
Add 3 cups of water (if it looks less add more) and bring it to a boil.
Add all the ingredients above excluding sugar and mix well...let it cook for a while...then add sugar...cook again on medium heat still sugar dissolves completely and chutney gets semi thick (not too thick) 'cuz this chutney thickens more on cooling so check for consistency when using or you can get an idea from the picture