Friday, July 8, 2011


Bar B Que Seekh Kabab by Ambreen Khan

500 gms Qeema
3/4 tsp Garam Masala
1 tsp Garlic paste
1 tsp Ginger Paste
1 Onion (small cubed)
1 tsp Dried Mango Powder (Amchoor)
1 tsp Rock Salt (Kala Namak powder) If you don’t have it then you can use regular salt (per taste)
1 tsp Cumin (zeera) crushed
1 tsp Dry Ginger (Saunth)
1 tsp Black Pepper powder(Kali Mirch)
1/2 tsp Nutmeg Powder(Jaiphal)
Mix all the ingredients to the qeema and knead well. Keep aside for 1 hour. Heat a gas oven or Bar B Q (I made it on the bar b q) with the flat metal skewers (Seekh). Take a big ball of the qeema mixture and hold a hot skewer carefully in the other hand.(Be REALLY REALLY careful during this process, if you think if would be hard to do then you can use regular wooden skewers but make sure to soak it in the water for half an hour before using). Press qeema mixture on to a hot skewer, it will immediately stick to it. Repeat with left over mince on all the other skewers. Place the skewers on the bar b q ( or in the gas oven). Keep rotating the skewers occasionally.When cooked, gently remove the kababs from the skewers with the help of a napkin. (If you make this in the oven you can Shallow fry the kababs after taking it out from the oven on a nonstick pans in 1 tablespoon oil) In case of using bar b q, serve immediately.

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