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. |