In a large bowl, mix keema with few Tbsp of vinegar, fenugreek leaves. Then add garlic-ginger paste, salt and black pepper as per taste.
2
Add chopped coriander leaves and green chillies. Refrigerate the meat mixture, covered, to marinate for at least 5 hours.
For the Kebab's
3
About 25 minutes before serving, shape the meat mixture into long 'tubes' around the skewers (seekhs) and place on to a grill over a drip tray or into the pre-heated oven (also on a drip tray) and bake for 20-25 minutes.
4
Brush them with oil and cook for another 2 minutes. Using oven mitts or a cloth, carefully push the kebab from one end, on to a serving dish.
5
Garnish with the chat-masala and lemon, onions and serve along with green chilli chutney.
In a large bowl, mix keema with few Tbsp of vinegar, fenugreek leaves. Then add garlic-ginger paste, salt and black pepper as per taste.
2
Add chopped coriander leaves and green chillies. Refrigerate the meat mixture, covered, to marinate for at least 5 hours.
For the Kebab's
3
About 25 minutes before serving, shape the meat mixture into long 'tubes' around the skewers (seekhs) and place on to a grill over a drip tray or into the pre-heated oven (also on a drip tray) and bake for 20-25 minutes.
4
Brush them with oil and cook for another 2 minutes. Using oven mitts or a cloth, carefully push the kebab from one end, on to a serving dish.
5
Garnish with the chat-masala and lemon, onions and serve along with green chilli chutney.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
AuthorSakshi Kapoor
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