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Kebabs

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Kebabs

by Suneil Kher
from Portstewart, Northern Ireland

Recipe Story

My parents were from India, settled in Portstewart in 1950, I was born in 1952. My Dad started me on the road to cooking at the age of 15. Never looked back. He taught me how to cook a chicken curry and after cooking it a dozen different ways except the right way, I finaly mastered the art. Over the years i have aquired an interest in Foods of the World. I find Kebabs interesting because they have I believe started in the middle east, on to india, north africa,and then onto the dinner tables of the western world

Servings:

500g

Level of difficulty:

Intermediate

Ingredients


Beef or Lamb Mince 500g
Finely chopped onion 100g
Fresh coriander(op.)20g
Ginger paste 15g
Garlic paste 15g
Fresh grenn Chillies 15g
Ground cumin 10g
Ajawain seeds(ajowan)10g
Salt 15g
olive oil for frying 50g

Method


Chop oinion very fine or liquidise and add to meat
Take a seperate bowl and mix ginger and garlic paste, finely chopped green chillies,ground cumin, ajwain seeds and salt.
Add this mix to the meat.
Mix well and leave to marinate min.30 minutes.
Take the mixtue and make into a sausage shape approx. 50g each. gently cook in a pan with olive oil.You can finish off in a oven or in the pan with a little water and a pan lid.Serve with chutney, dips salad and bread. Best of luck.
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