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Mutton Sheek Kebab

Makes: 4
400g. Minced Mutton
2 tsp. Kashmiri chilli powder
1 tsp. Green chilli paste
1 tsp. Salt
2 tbsp. Ginger garlic paste
1 tsp. Turmeric powder
For the Dry Rub:
1 tsp. Fennel seeds
1 Cinnamon stick
1 tsp. Black Peppercorns
1 tsp. Cloves
1⁄2 tsp. Cumin seeds
1 tsp. Green Cardamom
1 tsp. Coriander seeds
2 Bay leaf
3 Dried chillies
Recipe preparation
In the kitchen:
  • Soak skewers in water for 20 minutes.
  • Grind Dry rub ingrediants in a mixer into powder form.
  • Combine minced mutton with the Dry rub and all the remaining ingredients in a large bowl.
  • Divide the mix into 4 and mold the mix around each skewer so they are all even.
  • Set aside and allow to marinade for 1 hour in the fridge.
At the barbecue:
  • Preheat grill to 200°C for 15 minutes with the lid down.
  • Place the kebabs over direct heat. Close the lid and cook for 4 minutes per side.
  • Check with a thermometer and when the mutton skewers reaches a core temperature 70°C its cooked.
  • Serve Sheek kebabs with green chutney and onion relish.