Ingredients: 1 kg Minced meat 1 tablespoon Coriander leaves Roast the besan till it emits an aroma. Chop the coriander and mint leaves. Place the mince and all the ingredients (except the butter) into a food processor and blend well. Put this mixture away in the fridge for a couple of hours. Wet your hands, and mold portions of the mince around an iron skewer. Each seekh kebab should by about four five inches long. Cook over a charcoal fire for best results, but a hot grill will do just as well. Cook, rotating the skewer from time to time, and baste with a little butter. Remove from the skewer and serve hot with roomali roti, onions and mint. |
