In India , Kabobs are traditionally prepared in a Tandoor / clay oven. Since most of us don’t have clay ovens at home , we can either grill them , bake then in an oven OR a griddle or a skillet can also be used to cook them.
I have used chicken mince to prepare these flavorful kebabs .
You can make these kebabs with any minced meat of your choice , but I like mutton or Chicken mince best. They make a terrific appetizer and can also be served as a side dish to the main meal. I like to serve them with Mint-Coriander Chutney along Pea Pulao , raita and Naan to make a complete meal …
Here is how I made these
Serves : 4
Chicken mince 1 lb. / 1/2 kg
Onion 1 medium very finely chopped
Ginger paste 1tsp
Garlic paste 1 tsp
Green chilies 4 finely chopped or to taste
Finely chopped cilantro / coriander leaves 1/4 cup
garam masala powder 1 tsp
Coriander powder 1 tsp
Red chili powder 1 tsp
Black pepper powder 1 tsp
Salt as per taste
Lemon juice 2 tbsp
Oil 2 tbsp to be mixed with the mince .
Put all the above ingredients in a bowl .
Use your hands or a spoon to mix the ingredients thoroughly till they are well blended.
Cover the bowl with cling film and refrigerate minimum for 1 hour . I kept it overnight .
Remove from fridge and divide the mix into equal portions. Take each portion and form it into a long sausage-like kebab
Grill the kebabs – grilling on a coal fire gives them a lovely smokey flavor – basting with cooking oil as required, till the meat is done. Turn as often as required.
Alternatively you can even pan fry the kabobs .
Serve with the green coriander chutney , lemon wedges and onion rings .
My kids like to wrap these kabobs in Naan or Pita pockets …
Bringing these Kababs to Angies Fiesta Friday #40 To celebrate Halloween with other blogger friends
NOTE: tandoor picture courtesy Internet …