Indian Recipes Snacks Kebabs Kathi Kababs
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Kathi Kababs
Description
Ingredients
Lean mutton 450 gm in 1†cubes
Black cardamoms 4
Black peppercorns
15
Butter for brushing
Cinnamon 1†piece
Cloves 6
Coriander
seeds 5 gm/1 tsp
Cumin (jeera) seeds 5 gm/1 tsp
Garam masala 5 gm/1
tsp
Garlic, chopped 10 cloves
Ginger chopped 15 gm/2†piece
Lemon
juice 15 ml/1 tbs
Dry mango powder (amchur) 5 gm/1 tsp
Onions, chopped
80 gm/ 1/3 cup
Poppy seeds (khus khus) 2.5 gm/ ½ tsp
Red chilli powder 5
gm/1 tsp
Roasted gram, powder 15 gm/ 1 tbs
Rotis or parathas 4
Salad
oil 15 gm/1 tbs
Salt to taste
Tenderizer 7.5 gm/ 1 ½ tsp
Turmeric 5
gm/1 tsp
Yogurt 120 gm/ ½ cup
Methods/steps
- Beat lamb cubes with mallet to flatten them slightly.
- Lightly broil poppy and
coriander seeds, cloves, cardamoms, cinnamon, peppercorns and cumin.
- Blend these
in a mixer along with the onion, garlic and ginger.
- Mix in yogurt, salt, red
chilli powder, turmeric, tenderizer, gram flour and oil.
- Coat lamb cubes with
the mixture then string them on skewers.
- Roast over an open charcoal fire or a
hot grill at 325 ºF for 12-15 minutes, turning 2-3 times.
- When done, brush with
butter. Sprinkle mango powder, garam masala and lemon juice on kebabs.
- Divide
into four, placing each portion on one roti or paratha.
- Roll tightly wrapping one end in aluminium foil or butter paper.
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Additional Tips
Mutton can be substituted with Chicken or Paneer cubes