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Kathi Kebabs

Ingredients:
Lean lamb 450 gm in 1” cubes 
Black cardamoms 4 
Black peppercorns 15 
Butter for brushing 
Cinnamon 1” piece 
Cloves 6 
Coriander seeds 5 gm/1 tsp 
Cumin (jeera) seeds 5 gm/1 tsp 
Garam masala 5 gm/1 tsp 
Garlic, chopped 10 cloves 
Ginger chopped 15 gm/2” piece 
Lemon juice 15 ml/1 tbs 
Dry mango powder (amchur) 5 gm/1 tsp 
Onions, chopped 80 gm/ 1/3 cup 
Poppy seeds (khus khus) 2.5 gm/ ½ tsp 
Red chilli powder 5 gm/1 tsp 
Roasted gram, powder 15 gm/ 1 tbs 
Rotis or parathas 4 
Salad oil 15 gm/1 tbs 
Salt to taste 
Tenderizer 7.5 gm/ 1 ½ tsp 
Turmeric 5 gm/1 tsp 
Yogurt 120 gm/ ½ cup
 
Method:
Beat lamb cubes with mallet to flatten them slightly. Lightly broil poppy and coriander seeds, cloves, cardamoms, cinnamon, peppercorns and cumin. Blend these in a mixer along with the onion, garlic and ginger. Mix in yogurt, salt, red chilli powder, turmeric, tenderizer, gram flour and oil. Coat lamb cubes with the mixture then string them on skewers. Roast over an open charcoal fire or a hot grill at 325 ºF for 12-15 minutes, turning 2-3 times. When done, brush with butter. Sprinkle mango powder, garam masala and lemon juice on kebabs. Divide into four, placing each portion on one roti or paratha. Roll tightly wrapping one end in aluminium foil or butter paper.
Important Note: Lamb can be substituted with chicken or paneer cubes.
Time: Preparation: 30 minutes, Cooking: 15 minutes
To Serve: Serve with mint chutney and onion salad.

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