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Friday, May 19, 2017

BBQ Meat Delicate Rolls with Fresh Salad, Asian Style Seekh Kabab

BBQ Meat Delicate Rolls with Fresh Salad, Asian Style Seekh Kabab

Colaba was supposed to be gathering heart for me and my loved ones, so much so that it was the inevitable starting point for most nights that I have made plans with my brother and bff’s, I and my brother were left to navigate Bademiya menu which if you have been to bademiya you would have known it’s not an easy job to do, however, we managed to get it all sorted and the result was a medley of veg and non-veg dishes, all grilled and BBQ into a blissful blend of delectable tenderness. Bademiya was one of the easiest access from my place with yummy quality of meat and paneer that felt silken in the mouth, the meat seekh kababs was juicy and moist and had a heap of light flavors, my ideal paneer tikka “cheese” akin to tofu and veg makhni had a lovely rich glaze on the platter, I tasted some bondi raita “salad” which was refreshing. To this, my brother would add his tint of laughs, both two course meal were a calorific tasty treat.

What can be more appetizing than a gentle amount of silky bites that taste good and acts equally complete in dinners? This portion of delicate and rich kebabs puts him early on dinner. They are classically remarkable having a lot of admiring taste, texture and aroma. What Hashim likes about this hit recipe of seekh kebabs is its combination of bites. Yes! He loves to dunk the Indian flat bread or paratha into the bowl of tamarind sauce with the star of the dish “kebab”. Paratha’s are Asian style of flatbread, there are many styles of making parathas, you can stretch the dough so that it looks like a snake and then coil it or simply make by shaping the dough into the tennis ball appearance or you can simply go with the ready-made options!!

The Asian dish of ground lamb or meat seasoned with spices, garlic, ginger, onions and a punch of mint to form a smooth paste, then the meat paste is gently shaped lengthwise around the skewers and grilled over the charcoal smoke for BBQ fragrance and mild touch of vivid flavors. We usually gather the ingredients from the mix of Indian and Pakistani market to pause our search for essentials. It is one of the easy minced meat recipes, easy ingredients and extra tasty dinner!

{BBQ Meat Delicate Rolls with Fresh Salad, Asian Style Seekh Kabab}

Preparation Time: 60 minutes
Cooking Time: 40 minutes
Total Time: 1 hour, 40 minutes
Serves: 2 persons

1 cup minced meat or lamb
1 medium size, chopped onion
1 teaspoon raw papaya paste
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon green chili paste
1 tablespoon cashewnut paste
1 tablespoon thick cream
1 teaspoon thyme
½ teaspoon dried mango powder
1 tablespoon chopped mint leaves
1 tablespoon chopped coriander leaves
¼ teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon black pepper powder
¾ teaspoon cayenne pepper, for heat, optional
¾ teaspoon all spice powder/garam masala powder
½ teaspoon rock salt
Salt to taste

Butter for basting
Pieces of charcoal for smoke burn
Lemon wedges, for garnishing

  • Wash the minced lamb or meat and squeeze out all the remaining water by gently pressing it on the strainer.
  • In a processor, simply add 1 cup minced meat or lamb, chopped onion, 1 teaspoon garlic paste, 1 teaspoon ginger paste, 1 teaspoon green chili paste, 1 tablespoon chopped mint leaves, 1 tablespoon chopped coriander leaves, ¼ teaspoon cumin powder, 1 tablespoon cashewnut paste, 1 tablespoon thick cream, 1 teaspoon thyme, ½ teaspoon dried mango powder, 1 teaspoon coriander powder, ¾ teaspoon cayenne pepper, ¾ teaspoon all spice powder, ½ teaspoon rock salt and salt to taste, blend until the mixture forms a smooth paste and knead the mixture properly. Leave it aside for 1 hour.
  • Rub the skewers with cooking oil and press the mince mixture on the skewer; you can also put the mixture to the hot skewer so that the keema mixture sticks immediately. Repeat the leftover mixture balls on the other skewers.
  • Place the skewers on the hot charcoal grill and allow it to cook undisturbed, rotate the skewer occasionally and apply butter on it when needed. Once the kebabs are perfectly cooked and smokey then gently remove the kebabs with the help of a napkin without breaking it.
  • You can also place the skewers on the grill pan and shallow fry them on a low flame. Later put the piece of charcoal and allow its flavor to pass inside the kebabs by covering the pan with its lid. Simple and easy isn’t it!
  • Garnish by sprinkling chat masala powder and lemon juice, serve hot with minty sauce and hot Indian flat bread.

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