Juicy kababs served with yellow rice, cucumber mint dip, tahini sauce and of course some pickled olives. All recipes are available on the blog with step by step pics.
Red onion - 1 medium size chopped very finely or grated
Ginger garlic paste - 1/2 tsp
Chili powder or paprika powder - 1/2 tsp
Turmeric powder - 1/3 tsp
Black pepper powder- 1/2 tsp
Lime juice - of 1 lime
Salt to taste
Olive oil- few tsps
Instructions
1. Mix all the ingredients given above with 2 tsp of olive oil in a large mixing bowl cover and leave aside to marinate for 30 minutes
2. Heat the grill pan or skillet . Drizzle very little olive oil and allow it to heat well first then reduce as u put the kababs.
Take a skewer or chop stick ,take a big ball of meat shape it around the skewer by pressing with ur palm into a long kabab (If the meat is sticky dip ur hands in some water first) Don't make it too fat though.
As u lay the kabab on the pan slowly remove skewer by pull it out (if it does not fit into ur pan) The hole in the middle allows even cooking. (If u like it on the wooden skewer remember to soak it an hour before use so it won't burn/smoke
3. Allow it to cook on all sides thoroughly by turning few times.Brush olive oil on top in between to prevent them from drying out.
Serve the kababs in a platter along with rice grilled veggies,cucumber mint dip or any raita and lettuce leaves, tahini sauce and of course some pickled olives.
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1. Mix all the ingredients given above with 2 tsp of olive oil in a large mixing bowl cover and leave aside to marinate for 30 minutes
2. Heat the grill pan or skillet . Drizzle very little olive oil and allow it to heat well first then reduce as u put the kababs.
Take a skewer or chop stick ,take a big ball of meat shape it around the skewer by pressing with ur palm into a long kabab (If the meat is sticky dip ur hands in some water first) Don't make it too fat though.
As u lay the kabab on the pan slowly remove skewer by pull it out (if it does not fit into ur pan) The hole in the middle allows even cooking. (If u like it on the wooden skewer remember to soak it an hour before use so it won't burn/smoke
3. Allow it to cook on all sides thoroughly by turning few times.Brush olive oil on top in between to prevent them from drying out.
Serve the kababs in a platter along with rice grilled veggies,cucumber mint dip or any raita and lettuce leaves, tahini sauce and of course some pickled olives.
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