These are mouthwatering starters – great food for your Ramadan celebrations. Of course, you can serve it as part of the main course too.
500 g minced mutton
2 tablespoons fried onion paste (made by frying onion slices till brown and grinding it into a paste)
1 tablespoon Q.B.B. ghee
1 teaspoon salt
1 tablespoon finely chopped coriander leaves
1 teaspoon cumin powder
1 teaspoon garam masala powder
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
1/2 teaspoon cumin seeds, crushed lightly
1 green chillie, finely chopped
1 teaspoon g chillie powder
3 tablespoons Mozzarella cheese
2 small eggs
Orange red colouring (optional)
Q.B.B. ghee for brushing on kebabs
- Combine the above ingredients together in a large bowl.
- Using your hand mix all the ingredients together nicely, pressing down on the meat as your knead for about 5 minutes. Adjust the salt if necessary.
- Form the meat into kebab shapes. If you have large skewers, squeeze the meat onto the skewers in the shape of a sausage.
- Place the sheekh kebabs over hot coals and grill, regularly turning until the meat is cooked through or under hot electric grill.
- Turn the kebab over at least once whilst cooking and brush with Q.B.B. ghee. The kebabs are done when both sides are crisp and browned, and when juices run clear.
- Serve hot with slices of onion and lemon wedges