Sheek Kebab
Sheek Kebabs can be served as a side dish with an Indian meal, a starter or as a main meal with salad. The choice is yours.
Serves 4-6 (Estimated) Rating 4/5
Prep Time 240 Minutes Cooking Time 30 Minutes
| Ingredients |
| 1 tsp Cumin Seeds |
| 2 Cloves |
| 4 Cardamom Pods |
| 1 tsp Mace |
| 3 cm Cinnamon Stick |
| 1 Onion, finely chopped |
| 3 cm Ginger, finely chopped |
| 4 Garlic Cloves, finely chopped |
| 6 Mint Leaves |
| 3 Coriander Leaves |
| 3 Green Chillies |
| 1 Egg |
| 450 g Plant-base Mince |
| tbsp Saffron, a few strands soaked in warm milk |
| ¼ tsp Chilli Powder, to taste |
| 2 tbsp Breadcrumbs |
| Salt, to taste |
| 1 tbsp Olive Oil |
| Method |
| Roast all whole spices together in a hot pan for a few seconds cool & grind in a coffee grinder. |
| Now keep them aside. |
| Clean and wash the mint and coriander leaves. |
| Put the onion, garlic, ginger, mint, coriander leaves, green chillies and spices in a food processor and grind coarsely. |
| Add the egg and give it another quick mix in the food processor. |
| Place the meat in a large bowl add breadcrumbs then pour the spice and onion paste over it. |
| Add saffron salt and chilli powder. |
| Mix and leave in the fridge in an airtight container for a minimum of 4-6 hours. |
| Overnight is better for flavours to infuse into the meat. |
| Shape the mix with dampened or oiled hands into sausage shapes on thick skewers. |
| Gently slide off each kebab and place on a baking tray lined with aluminium foil. |
| If you have enough skewers you can leave them on the skewers until after they are cooked. |
| Cook the kebabs under a grill turning over once or twice until nicely browned on all sides. |
| They can also be cooked on a barbeque or in a very hot oven (230 C) for 15-20 minutes until browned on all sides. |
| Serve hot with Serve hot with Green Mango Chutney or Garlic and Mint Chutney. |