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MUTTON BURRA KEBAB

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  • People

    Serves 4

  • Prep Time

    2 h

  • Grilling Time

    20 min.

People
Serves 4
Prep Time
2 h
Grilling Time
20 min.

the Ingredients

05 Burra Kebab
  • 4 pcs. Mutton Chops

For the Dry Rub:

  • 1 teaspoon Fennel seeds
  • 1 Cinnamon stick
  • 1 teaspoon Black Peppercorns
  • 1 teaspoon Cloves
  • ½ teaspoon Cumin seeds
  • 1 teaspoon Green Cardamom
  • 1 teaspoon Coriander seeds
  • 2 Bay leaf
  • 3 Dried chilies
  • 2½ cm Ginger
  • 4 Cloves Garlic
  • 4 Green Chilies
  • 1 tablespoon Olive oil
  • 1 tablespoon Raw papaya
  • 2 tablespoons Yogurt
  • ½ Lemon
  • ½ teaspoon Salt

Instructions

    In the kitchen:

  • 01 Grind Dry rub ingredients in a mixer into powder form.
  • 02 Grind ginger and garlic in a mixer into a paste.
  • 03 Grind green chilies in a mixer into a paste.
  • 04 In a mixing bowl combine all the ingredients.
  • 05 Add the mutton and allow to marinate for 1 hour.

    • At the barbecue:

  • 01 Preheat grill to 200°C for 15 minutes with the lid down.
  • 02 Place the mutton chops over direct heat. Close the lid and let it cook for 4-5 minutes.
  • 03 Once you have seared the mutton, move it over indirect heat and close the lid to cook for 4 to 6 minutes.
  • 04 Check with a thermometer and when the mutton reaches a core temperature 70°C its cooked.
  • 05 Serve Burra kebabs with green chutney and onion relish.
Ingredients
Instructions

  • the Ingredients

    05 Burra Kebab
    • 4 pcs. Mutton Chops

    For the Dry Rub:

    • 1 teaspoon Fennel seeds
    • 1 Cinnamon stick
    • 1 teaspoon Black Peppercorns
    • 1 teaspoon Cloves
    • ½ teaspoon Cumin seeds
    • 1 teaspoon Green Cardamom
    • 1 teaspoon Coriander seeds
    • 2 Bay leaf
    • 3 Dried chilies
    • 2½ cm Ginger
    • 4 Cloves Garlic
    • 4 Green Chilies
    • 1 tablespoon Olive oil
    • 1 tablespoon Raw papaya
    • 2 tablespoons Yogurt
    • ½ Lemon
    • ½ teaspoon Salt

  • Instructions

      In the kitchen:

    • 01 Grind Dry rub ingredients in a mixer into powder form.
    • 02 Grind ginger and garlic in a mixer into a paste.
    • 03 Grind green chilies in a mixer into a paste.
    • 04 In a mixing bowl combine all the ingredients.
    • 05 Add the mutton and allow to marinate for 1 hour.

      • At the barbecue:

    • 01 Preheat grill to 200°C for 15 minutes with the lid down.
    • 02 Place the mutton chops over direct heat. Close the lid and let it cook for 4-5 minutes.
    • 03 Once you have seared the mutton, move it over indirect heat and close the lid to cook for 4 to 6 minutes.
    • 04 Check with a thermometer and when the mutton reaches a core temperature 70°C its cooked.
    • 05 Serve Burra kebabs with green chutney and onion relish.

Let's Gear Up

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