INDIAN STYLE SHEEKH KABAB
This is a spicy and extremely flavorful recipe which will surely be a hit at any BBQ party.
Provided by Yakuta Rasheed
Categories World Cuisine Recipes Asian Indian
Time 2h25m
Yield 8
Number Of Ingredients 13
Steps:
- In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
- Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
- Preheat grill for high heat.
- Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 6.2 g, Cholesterol 75.9 mg, Fat 22.7 g, Fiber 1.3 g, Protein 20.2 g, SaturatedFat 7.5 g, Sodium 665.4 mg, Sugar 1.7 g
KABAB CURRY
Make and share this Kabab Curry recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Wash meat and squeeze out all water (it should be dry).
- Add all ingredients for kababs, and form into 10-12 kababs (squeezing out water if any, don't throw away this water,use it in the gravy) Keep aside.
- FOR THE GRAVY:.
- Heat fat in a pan, add whole masalas, when they splutter, add onion , saute till golden brown.
- Grind tomatoes with dahi, add to sauted onions, add ginger,garlic paste, red chilly paste, tomato puree and turmeric ,braise it for 5 minutes.
- Put 2 cups of water, when it starts boiling,lower the kababs carefully in it ,reduce heat and simmer till gravy thick and kababs done(dont stir, coz the kababs will break).
- Check salt, add garam masala powder, garnish with corriander leaves.
Nutrition Facts : Calories 199.3, Fat 8.1, SaturatedFat 1.2, Cholesterol 48.5, Sodium 62.5, Carbohydrate 10.9, Fiber 1.8, Sugar 5.4, Protein 20.6
CURRY BEEF MARINADE KEBABS
My Dad found this recipe in a newspaper about 35 years ago. He lived in Calcutta for some years and grew to love all kinds of Indian dishes. Curries, though, were his favorite. We use it to marinade our beef for shish-ke-bab. Use a really good grade of curry, it makes or breaks the recipe. East Indian is best, but Asian will do. You can use round steak, if you want, the marinating will tenderize it. Also, if I may suggest someone trying lamb? I always triple the curry and double the onion, garlic and ginger. We really *love* curry... Prep time does not include overnight marinating. Cooking time is an estimation. Total time will depend on what type of meat you are using, how big your meat cubes are and the size and consistency of your veg. This isn't as complex as it looks as it is mostly a matter of organization. Give it a try!
Provided by Queen Dragon Mom
Categories Asian
Time 1h5m
Yield 16 skewers, 8 serving(s)
Number Of Ingredients 17
Steps:
- Day 1:.
- Measure beer without a head.
- Mix with remaining ingredients, excepting meat and vegetables.
- Pour marinade over beef in sealable container.
- Refrigerate overnight.
- Day 2:.
- If you wish, the vegetables can all be prepped the day before and kept in the refrigerator until it's time to assemble to kebabs.
- Bring large pot of salted water to a rolling boil. Add halved peppers. Cook for about 10 minutes, or until the red peppers begin to lose their skins. Plunge in cold water to stop the cooking. Remove when cool, drain well and cut into 3 pieces for each half pepper. Remove skin from 14 red pepper pieces. Set all aside.
- Dump meat and marinade into a colander over a saucepan. Rinse lightly to remove chunks of marinade. Remove meat and pat dry. Set aside.
- To the marinade add sauce ingredients (except for beer): oil, curry, pureed onion, garlic and ginger. Bring to a boil, boil for 5 minutes. You may skim if you wish, I usually don't. Reduce heat and add the beer. Stir well and simmer until reduced to the point where the sauce will stick to the meat and vegetables while cooking.
- Preheat grill to 300 degrees.
- Assemble kebabs in whatever order you wish. I do a piece of red pepper with skin, onion, meat, tomato, onion meat, etc and end up with a piece of tomato, skin out.
- (Putting the pepper and tomato on the ends of the kebabs helps to hold the whole thing together on the grill.).
- Place loaded skewers on preheated grill, turn every 10 minutes or so, brushing frequently with the sauce.
- When the meat is firm and the tomatoes are soft and starting to blacken, give the kebabs a good brushing with the sauce and turn the heat to high for a short period of time. This will finish the caramelizing of the glaze and the veggies will be lovely, done through and slightly crispy on the outside.
- Remove from grill, serve with anything you want.
SEEKH KEBABS IN CURRY SAUCE
kebabs made with minced chicken, cooked in a thick onion and tomato sauce
Provided by shafiqkhan
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Combine all the ingredients for the seekh kebabs in a bowl and mix well, split the mince into 14 balls.
- Take each ball, place a skewer through the centre and shape the mince into a sausage shape around it. Dab a little water onto palms to stop mince from sticking to palms
- Heat 2tbsp of oil in a frying pan and cook the seekh kebabs on medium heat, turning frequently so they cook evenly. The kebabs should be light -medium brown when cooked
- Remove from pan and set aside on plate with kitchen paper
- For the curry sauce, heat oil, add onions and garlic, cook on high heat for 10 minutes
- Add all other ingredients and cook on medium heat for 15 minutes, making sure any moisture from the tomatoes has evaporated.
- Remove skewers from seekh kebabs by twisting the skewer both ways and then pulling
- Add the kebabs to curry sauce, mix carefully , garnish with coriander. Place lid on pan and turn off heat
- Serve with mint yoghurt, salad and chapatti
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