SANGAM SEEKH KEBAB


SANGAM SEEKH KEBAB

To serve: 4 Portions

Cooking Time- 10-15 Minutes

INGREDIENTS

Chicken mince- 350 gms

Mutton Mince- 350 gms

Grated Cheese – 20 gms

Ginger Garlic paste – 1 tbsp

Chopped Ginger – 1 tbsp

Chopped Garlic -1 tbsp

Fried Curry Leaves – a few

Kashmiri Red Chilli Powder – 1 tbsp

Shehenshahi Masala- 1 tsp (Chef Special)

Egg Yolk – 1 no

Lemon Juice – 1 tsp

Turmeric Powder- ½ tsp

Saffron – a pinch

Kewra water – 1 tbsp

Choppe spring onions- 1 tbsp

Chopped Coriander – 1 tbsp

Melted Butter – for basting

Method

In a bowl put chicken mince and mutton mince and add grated cheese, ginger garlic paste, chopped ginger and garlic, fried curry leaves, kashmiri red chilli powder, shehenshahi masala, egg yolk , lemon juice, mixed well.

Divide this mince into 2 equal portions

Keep one part aside. To the other half add the remaining ingredients and mixed well.

Adjust the seasoning in both the mixture and divide both the mixture into 16 equal portions and make balls.

Cooking

1.Take a skewer using a wet palm; spread this mixture along the length of the skewer in a cylinder shape and an inch apart to make each kebab 4 inches long.

2.Roast In a moderately hot tandoor or over a charcoal grill for 6-7 minutes.

3.Remove from tandoor and hang the skewers to let excess moisture drain out completely (2-3 minutes) Baste with melted butter and roast for another 4 to 5 minutes.

4.When cooked transfer the chicken on the serving dish.

5.Serve hot garnish with chat masala, accompanied with salads and mint chutney

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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