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Sali Seekh

Succulent meat kebabs

2 lbs. Ground Beef or Ground Lamb
1/4th cup Onions, finely chopped
1/4th cup Ginger paste
1/3rd cup Cilantro/ Coriander leaves, finely chopped
3 Green Chilies
1/2 teaspoon White Pepper powder (Use black pepper powder if white is unavailable)
2 teaspoons Garam masala
2 Eggs
2 Tablespoons Bread Crumbs
1/2 cup Salted Cashews, ground coarsely
1 ˝ teaspoon Salt (or according to taste)
For basting: 2 tablespoons Butter
Whisk the eggs in a bowl. Add them to the ground beef/lamb. Mix well. Now add all the remaining ingredients to the meat except the butter and mix well. Keep aside for 15 minutes.
Preheat oven to 325 degrees F.

 

Skewer Version: Divide into 12 equal balls. Using a wet hand spread each ball along the length of each skewer making each kebab 5 inches long. 

Quick Tip: The skewers used should be at least 1/2 an inch thick, so that the meat stays on while cooking. You will find these at gourmet cookery stores. The meat will have the tendency to fall off when you use thin skewers.

Baste with butter and grill on an open grill for 3 to 4 minutes.

 

Non-Skewer Version: If you are not using skewers. Divide the meat into 24 to 30 balls. Place on a cookie sheet ˝ inch apart. Quick Tip: Always line the pan with a heavy foil to collect the drippings, so that cleaning is a breeze.
Bake in the oven for 10 to 12 minutes.
Remove and hang the skewers to let the excess moisture drip off, (approximately 2 minutes).
 Remove the meatballs from the pan and sauté in a hot pan, in butter for a couple of minutes.

 

Serve with Mint Chutney and Onion Salat.
 

 

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