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Browse all Recipes
MUTTON SHAMI KEBAB
Difficulty:
easy
Fuel Type:
Gas
Charcoal
Serves 4
18 to 20 min.
Prep Time
2 h
Grilling Time
18 to 20 min.
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Serves 4
Prep Time
2 h
Grilling Time
18 to 20 min.
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Serves 4
Prep Time
2 h
Grilling Time
18 to 20 min.
Ingredients
Instructions
the
Ingredients
400 grams meat/ mutton with 10% fat
meat/ mutton with 10% fat
3 tablespoons Roasted chick pea flour
Roasted chick pea flour
3 Green Chillies
Green Chillies
1 tablespoon chopped coriander leaves
chopped coriander leaves
Salt - to taste
Salt - to taste
2 teaspoons Red chilli powder
Red chilli powder
2 teaspoons Ginger garlic paste
Ginger garlic paste
1 Cinnamon stick
Cinnamon stick
1 teaspoon Elaichi powder
Elaichi powder
½ teaspoon Tumeric powder
Tumeric powder
Oil (for greasing)
Oil (for greasing)
Special Equipment
Weber Gourmet BBQ System Griddle
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Instructions
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IN THE KITCHEN :
Add the dry rub ingredients into a pestle and mortar and grind to a powder.
In a mixing bowl combine the mutton mince all the ingredients and the rub ingredients finally check for seasonings.
Divide the mix into 8 and mold the mix into patties so they are all even.
Set aside and allow to marinade for 1 hour.
At the barbecue:
Prepare the barbecue for a medium direct heat approx 190°C. If using a charcoal barbecue, you need ¾ chimney starter of lit briquettes.
Preheat your grill with griddle for 10 minutes with the lid closed.
Place the kebabs over a direct heat for 8 minutes per side cooking with the lid on using a fish slice to turn.
Check with a thermometer and when the mutton reaches a core temperature 70°C its cooked.
Serve hot with green chutney and onion relish.
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