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#1: Pakistani Kebab (4) Collection

Posted on 2006-07-13 22:52:53 by Judy Bolton

Seekh Kebabs
Reshmi Kebabs
Lemon Kebabs
Handi Kebabs

Seekh Kebabs

1 kg minced meat
2 Tbsp oil
2 medium onions, chopped
1 Tbsp ginger paste
1 Tbsp garlic paste
1 Tbsp red chilli powder
1 Tbsp mint leaves, chopped
1 Tbsp coriander leaves, chopped
1 Tbsp all spice powder
1 Tbsp raw papaya paste
1 egg
1 Tbsp gram flour
Salt to taste

Roast the gram flour on low flame till it emits an aroma. Place the minced
meat and all the ingredients (except the oil) into a food processor and
blend well. With wet hands, mould portions of the minced meat around an
iron skewer. Press gently but firmly. Cook over a charcoal fire or you can
use a hot grill. While cooking, rotate the skewer from time to time and
brush a little oil on it, if it appears too dry. Remove from the skewer
and serve hot with naan.

Reshmi kebab

1 kg minced beef
1 tsp Kashmiri chilli powder
2 Tbsps fresh coriander leaves, chopped
3 green chillies, chopped
1/2 cup onion paste
1 Tbsp ginger paste
1 Tbsp garlic paste
1 tsp all spice powder
1 tsp black pepper
2 Tbsp raw papaya paste
2 eggs
2 bread slices
Oil to fry
Salt to taste

Mix well all the spices, coriander, green chillies, bread and eggs in the
minced beef and make elongated kebabs, deep fry them. Heat a piece of
charcoal and place a piece of bread or roti in the dish with kebabs. Put
the heated charcoal over the bread pieces and pour a few drops of oil over
it. As soon as smoke starts coming out, cover the dish. The kebabs will
develop a nice charcoal aroma in them as if they have been cooked over it.
Remove the bread and charcoal piece before serving. Garnish with chopped
coriander leaves to serve.

Lemon kebab

1 kg mutton
1/3 cup oil
1 teaspoon lemon rind
1/3 cup lemon juice
1 onion
2 Tbsp raw papaya paste
2 garlic cloves
1 Tbsp coriander
1 tsp chilli powder

Chop the meat into square pieces. Grate the lemon rind and finely chop
onion, garlic and coriander. Combine the ingredients to marinate the meat
and put it in the fridge for a few hours. Thread mutton pieces onto
skewers, brush with the marinade and barbecue the kebabs, turning the
sides to cook evenly. Serve the kebabs garnished with onion rings and
lemon wedges.

Handi kebab

1/2 kg beef or mutton, cubed
1 tsp ginger paste
1 tsp garlic paste
3 Tbsp onion paste
3 Tbsp raw papaya paste
1 tsp white pepper
1 tsp roasted coriander seeds, crushed
1 tsp all spice powder
1/2 tsp chilli powder
Juice of one lemon
Salt to taste
2 medium-sized onions, chopped for frying
3-4 Tbsp oil
Chopped mint and coriander leaves for garnishing

Mix all the ingredients, except the onion and oil. Set aside to marinate
for a few hours or overnight. Heat oil in a deep pan and fry the onions
till golden. Add the meat and one cup water and cook till done. To serve,
garnish with mint and coriander leaves.

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