These are great at barbecues, and as a snack, starter or main course, and are familiar friends at the Indian restaurant. You should get about eight kebabs from this mix.
For side dish
1oz (25 g) channa dhal, split Spices – Only if naking side dish
8 oz (22 g) fatless stewing ground (minced) steak or any meat
1 egg yolk
1 bay leaf
1/2 large onion, chopped
1/4 teaspoon black pepper,
1 inch (2.5 cm) fresh ginger chopped or ground
1/2 teaspoon paprika
1 large clove garlic, chopped
1/2 teaspoon garam masala
salt to taste
ghee or oil
1/4 cup chopped fresh
coriander or parsley
ONLY IF MAKING SIDE DISH —
Soak the dhal overnight, then boil in twice its volume of water. Strain off any excess water.
fry in a little ghee for 20 minutes. Add a little water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry.
The next day, or when ready, add the egg yolk, and, if it doesnât hold together, add gram flour to thicken or water to thin. Add fresh coriander or parsley.
END OF SIDE DISH
For Seekh Kebabs
Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt to taste.
Add breadcrumbs , corriander, parsley to mixure
Â roll mixture in to sausage shapes.
For Seekh Kebaba – Skewer them and cook over charcoal (best) or under the grill or fry in a frying pan.
6 For Shami Kebabs, roll into balls, coat in breadcrumbs and cook over charcoal (best) or under the grill or fry in a frying pan. deep-fry.
Makes: about 8